Lemongrass + ginger BBQ chicken

This tasty marinated chicken is (a slight adaptation) from Chelsea Winter's latest book, Eat.  Yum!!  Would work as kebabs, or chopped smaller for in tacos...  

500 g chicken breast (or thigh)

4 stalks lemongrass (hard end removed), bashed and finely chopped

good dash oil (I used sesame) 

2-3 tbsp finely grated ginger root

1 clove grated/minced garlic

1 tbsp fish sauce 

1 tsp ground cumin

1 tsp turmeric

1 cup fresh coriander

zest + juice of 1 lime

1-2 makrut (kaffir) lime leaves (stem removed), finely chopped

ground black pepper

1 tbsp sweet chili sauce 

Serves 4

1. Cut chicken into chunks (either bite-sized, or slightly larger).  Place in bowl with all other ingredients.  Marinate for a few hours (or overnight, if you're onto it enough to have your dinner planned the day before!).  
2. Cook on hot BBQ or in hot pan (probably need to do this in batches).  
3. Serve with salad (we had roast kumara/green salad, and asparagus).