6 chicken thighs
juice of 4 limes
2 lemongrass stalks, thinly sliced
4 small red chillies, seeded and sliced
50ml fresh ginger, grated
4 spring onions, finely chopped
2 garlic cloves, finely chopped
Prepare the coals for the braai. Put the chicken pieces in a roasting tray and cut a few deep slashes into the skin and flesh. Mix the rest of the ingredients together. Pour the marinade onto the chicken thighs, rubbing it into the slits. Set aside for 2 hours, turning from time to time. Place the thighs on the braai and cook until the chicken is golden, fragrant and cooked through, about 20 minutes. Serve while still hot.