Thai Grilled Chicken

Trim excess fat or skin from chicken legs and then score them so the marinade can get absorbed into the flesh.

Crush garlic, pepper corns and coriander stalks in a mortar and pestle until it becomes paste-like.

Mix the paste and the rest of the ingredients well into the chicken legs. If possible, you should leave to marinade for at least half an hour. The longer you leave to marinade the better it will taste.

Grill over medium to low heat until meat is cooked through.

Notes: If you are cooking this in an oven at 190ºC (375ºF), I suggest you put the chicken in a roasting tin with a little bit of water then cover with foil (this will help making the chicken moist). Roast it for 15 minutes then take the foil off and carry on cooking for another 20–25 minutes, turn them over half way.