12 skin-on, bone-in chicken thigh fillets
Coriander sprigs, to serve
For the marinade:
2 coriander (cilantro) roots, cleaned
4 garlic cloves
1 tsp white peppercorns
½ tsp ground turmeric
2 tbsp fish sauce
1 tbsp dark sweet soy sauce (e.g. kecap manis)
For the Thai-style chimichurri:
1 small bunch coriander, finely chopped
1 small bunch parsley, finely chopped
2 tbsp finely chopped brown onion
½ garlic clove, finely grated
1 tsp sweet paprika
¼ tsp dried oregano
¼ tsp chilli flakes
2 tsp sea salt
½ cup extra virgin olive oil
Juice of 2 limes