Source: original recipe can be found at JamieOliver.com
adapted by There's Always Thyme to Cook
8 chicken legs (I removed the skin. You can use other parts as well)
a bunch of fresh cilantro (save some on the side for garnish)
2 sticks of lemon grass
zest and juice of 2 limes
1 jalapeno
2 tablespoons olive oil
a thumb-sized piece of ginger, grated
3 cloves of garlic, peeled
Add the lemongrass stalks to a food processor all of the ingredients and whizz to make a paste.
Rub the paste all over the chicken pieces. Place in a ziploc bag or a bowl to marinate for about an hour. Pre-cook the chicken in a baking dish on 350 for about an hour, then remove from oven to finish on the grill.
Grill until cooked through, crispy and brown on the outside. Sprinkle the reserved cilantro leaves over and serve.