Step 1

Process garlic, turmeric, peppercorns and lemongrass in a food processor with ½ tsp sea salt flakes to a coarse paste. Add coriander, fish sauce, sugar and oyster sauce, and process to combine. Place in a bowl with chicken thighs and turn to coat well.

Step 2

Heat a barbecue or char-grill pan to medium-high heat. Drizzle chicken with oil and grill until browned and cooked through (8-10 minutes).

Step 3

Meanwhile, for cucumber and herb salad, combine lime juice, ginger, garlic, sugar and olive oil in a bowl and season to taste. Add cucumber, shallot and chilli, and toss to combine. Just before serving, add herbs, toss to combine and serve with chicken.