Ping Gai (Lao Grilled Chicken)

Ingredients

• 1.8 kg Lilydale Free Range Chicken
• 3 stalks lemongrass, finely chopped
• 8 cloves garlic, finely chopped
• ½ cup finely shredded coriander (roots and stems, leaves reserved)
• 2 tbsp oyster sauce
• 2 tbsp fish sauce
• 1 tbsp soy sauce
• 1½ tbsp sugar
• juice of 1 lime, plus extra lime wedges to serve
• ½ tsp ground black pepper
• 3 bird’s eye chillies (or 1 large red chilli)
• 4 cloves garlic
• 5 cherry tomatoes, quartered
• juice of 2 limes (or 1 lemon)
• 2 tsp sugar
• ¼ cup finely shredded coriander leaves