In a large bowl mix all the ingredients with the chicken and allow to marinate in the fridge preferably overnight, or for at least for 3 hours.
Layer onto your BBQ hotplate or oven tray and then drain and discard any remaining marinade.
Best cooked over charcoal for 15-20 minutes - they can also be cooked in the oven at 200C for 15 mins then grilled to brown the skin for 5 minutes.
Serve hot or cold with your favourite dipping sauce.
1 kilogram chicken nibbles
2 teaspoons sugar
1 cup Kikkoman soy sauce
2 lemongrass stalks roughly chopped
3 Garlic Cloves peeled and grated
4 centimeter piece of ginger coarsely chopped
1 tablespoon Farro pink peppercorns chopped finely
1/2 cup fresh coriander roughly chopped and loosely packed
1/2 teaspoon turmeric powder