Step 1

Use a mortar and pestle to pound the coriander roots, garlic and peppercorns to a rough paste.

Step 2

Place the chicken in a large bowl and add the coriander paste, turmeric, fish sauce and dark sweet soy sauce. Mix well. Transfer to a tray and place in the fridge. Allow to marinate for at least 15 minutes but overnight would be ideal*.

Step 3

Heat your barbecue grill plate to a medium heat. Place the chicken onto the grill and cook for 4-5 minutes each side or until the edges are charred and the chicken is cooked through. Rest a few minutes before slicing. Scatter with fresh coriander leaves.Notes:● This recipe was made using the Panasonic Prime+ Premium 3-door refrigerator NR-CW530

Step 4

● We used the Quick Cool function in the Prime Freeze drawer to marinate the meat faster (this took just 15 minutes instead of overnight).