Chicken with Lemongrass (Gai yang)
Serves 4 to 6
For marinade:
   10 cloves garlic, coarsely chopped
   3 stalks lemongrass, white part only, peeled and coarsely chopped
   2 green onions, finely chopped
   2 tablespoons fish sauce
   2 tablespoons fresh lime juice
   2 tablespoons dry white wine
   Half cup coconut milk
   1 tablespoon Asian (toasted) sesame oil
   Half teaspoon freshly ground black pepper
   8 chicken legs

To make marinade:
   In a mortar, combine garlic and lemongrass and pound to a coarse paste with a pestle. Or thinly slice, then chop together to a coarse paste with a cleaver or chef’s knife.
   Stir in all remaining marinade ingredients.

   Arrange chicken legs in one layer in a shallow dish. Pour over the marinade, and gently shake chicken to coat.
   Let stand at room temperature for two hours, or cover and refrigerate overnight, turning pieces several times.
   If refrigerated, let stand at room temperature for 30 minutes before cooking.
   Light a fire in a charcoal grill.
   Wipe marinade from chicken and grill, turning occasionally, until golden on all sides and juices run clear when chicken is pierced, 20-30 minutes.
   Alternatively, cook chicken pieces under a grill.
   Note: Traditionally, this dish is made with whole spitchcock chickens that have been butterflied, by splitting down the backbone and flattening.
   Grill, skin-side down, for 10 to 15 minutes, then turn and grill skin-side up, for 10 minutes.
   After cooking, cut chicken with a cleaver, through the bones, into smaller pieces. You may also use chicken halves.

From: “Thai Home Cooking” by Robert Carmack, published by Lansdowne.