In the kitchen:

• Blend the White Part of the lemon grass, together with all the other seasonings until a fine paste.
• Brine the Chicken legs in a salt solution with 3 Table Spoon Salt & Sugar for 1 hour.
• Remove the Chicken legs from the brine and marinate with the lemongrass paste for another hour.

At the barbecue:

• Preheat the Weber Grill to 200 Degrees Celsius and prepare for In-Direct Heat. If using a charcoal barbecue, you will need ¾ Weber Rapid-fire Chimney Starter of lit briquettes.
• Place the Weber Cedar Wood Plank over Direct heat to get it smoldering. Once the plank starts releasing smoke, place chicken skin side up on the plank on Indirect Heat.
• Roast the chicken for 30 minutes until skin becomes crispy.
• Check that the internal temperature has reached 80 degrees Celsius with the Weber Instant Read Thermometer.