Coconut grilled chicken

Method

1. Using a large, sharp knife, trim the excess bone of each chicken thigh to give a nice shape. Set aside.
2. Combine the drained chillies in a food processor with the lemongrass, coriander, garlic and turmeric and process until a smooth paste forms. Alternatively, use a mortar and pestle. Combine with the coconut milk, fish sauce and pepper in a large bowl and add the chicken pieces. Using your hands, turn the chicken to coat well in the mixture. Cover the bowl with plastic wrap and refrigerate for 8 hours or overnight.
3. Remove the chicken from the refrigerator and bring it to room temperature. Drain the chicken well, reserving the marinade and brushing off any solids.
4. Heat a barbecue or chargrill pan to medium. Add the chicken and cook, turning occasionally and brushing the chicken with the reserved marinade from time to time, for about 20 minutes or until the chicken is cooked through. Serve with the sweet chilli sauce and lime wedges.