Thai barbecued chicken - Kindee

Ingredients

• 12 cm (5 inch) lemon grass stalk finely sliced
• 5 cm (2 inch) piece of fresh galangal, peeled, finely chopped
• 4 garlic cloves, crushed
• 4 shallots finely chopped
• 4 coriander roots and stalks finely chopped
• 1.5 kg (3 lb) chicken, spatchcocked, or a mixture of chicken breasts, thighs, and legs, cleaned and dried
• 150 ml ¼ pint) thick Kin Dee Coconut milk
• 1½ tablespoons Kin Dee Fish sauce
• 1 teaspoon ground pepper