Barbecued Lemongrass Chicken with Mango Salad

Ingredients

• 3 lemongrass stalks (white part only), coarsely chopped
• 3 kaffir lime leaves, coarsely torn
• 3 red shallots, coarsely chopped
• 2 garlic cloves, coarsely chopped
• 2 birdseye chillies, coarsely chopped, or to taste
• 30 gm coconut sugar (see note) or light palm sugar, crushed
• 2½ tbsp each fish sauce and soy sauce
• Juice of 2 limes
• 8 chicken thighs or Marylands, skin on, bone in, skin slashed
• 1½ tbsp vegetable oil
• Green mango salad
• 1 garlic clove
• 2 tbsp coconut sugar
• 2 tbsp each fish sauce, lime juice and rice vinegar
• 3 green mangoes, cut into julienne on a mandolin
• 100 gm mixed cherry tomatoes
• 2 red shallots, thinly sliced
• ½ cup each (loosely packed) Thai basil, coriander and mint
• To serve: fried shallots