Step 1

For the marinade, place the peppercorns in a mortar and use a pestle to pound until crushed. Add palm sugar, garlic, turmeric, ginger, kaffir lime, lemongrass and galangal, and pound until a paste. Stir in the oil, fish sauce and soy sauce until well combined.

Step 2

Tip the marinade into a large zip-lock bag, tray or bowl. Add the chicken and massage to coat. Use gloves or coat your hands in oil to prevent your hands from being stained yellow from the turmeric. Cover and set aside to marinate for 1 hour.

Step 3

Preheat oven 220°C (200°C fan-forced). Place the chicken and marinade in a baking dish and spread out in a single layer.

Step 4

Sprinkle with the salt and bake for 30-35 minutes or until cooked through. The chicken will be tinged with gold from the turmeric and the edges should be a little charred. Scatter over the coriander and red chilli. Serve with lime wedges.