Grilled Thai Chicken with Lemongrass

1 lb. chicken thighs, skinless and boneless
1 tsp black peppercorns
1 lemongrass, finely sliced (or 1 TBS lemongrass powder)
1 TBS cilantro stems
8 cloves garlic, peeled
2 tsp salt
2 TBS fish sauce
1/4 c unsweetened coconut milk
1/2 c sweet chili sauce

Blend together peppercorns thru coconut milk in blender until smooth.
Marinate the chicken thighs covered for 45 minutes at room temperature or overnight in the refrigerator. Grill chicken on hot grill for 7 minutes per side. Let it rest for 10 minutes before serving. Serve with sweet chili sauce and rice.

I made jasmine rice with some coconut milk and chopped up mango which was really good. You can also serve with sticky rice.