Begin by preparing the marinade. Place all the marinade ingredients (excluding the oil) into a jug just large enough to accommodate the head of a stick blender. Blitz the mixture until the lemongrass and garlic are completely pureed and well combined. If you don't have a stick blender, finely grate the lemongrass and garlic, then mix them in a bowl until well combined.

Once the marinade is blended, transfer it to a mixing bowl. Add the oil and stir to create a cohesive mixture.

Introduce the chicken thigh fillets to the bowl, tossing them thoroughly to ensure they are evenly coated with the marinade. Cover the bowl with plastic wrap and allow the chicken to marinate in the refrigerator overnight for the best flavor. If you're short on time, a minimum of three hours will also work wonders.

For a quicker option, slice the chicken thinly, toss it in the marinade, and cook it like a stir-fry.

When you’re ready to cook, heat your outdoor BBQ grill on high. Alternatively, you can use a non-stick pan over high heat on the stove.

Once the grill or pan is hot, remove the chicken from the marinade, discarding the leftover marinade (unless you are baking).

Place the chicken on the grill or in the pan, and lower the heat to medium to prevent burning. Grill the chicken until it’s golden brown, approximately 5 to 6 minutes on each side.

After cooking, let the chicken rest for about three minutes to lock in the juices.

Serve the grilled chicken alongside coconut rice and lime wedges. Garnish with sliced red chilies and fresh cilantro/coriander leaves, and don't forget your chosen sauce for dipping!