Combine sweet chilli sauce, coriander stems, garlic, ginger, soy sauce, sesame oil and lime zest. Place chicken and marinade in a large glass bowl or resealable bag and gently turn to coat chicken. Refrigerate to infuse for a minimum of 2 hours or overnight.
Preheat oven to 180°C/350°F. Grease a large baking dish.
Place chicken in baking dish, pouring over any extra marinade. Bake about 40 minutes until sticky and caramelised. Chicken should be falling from bone. Scatter with coriander leaves and lime wedges.
Serve with coconut rice and Asian slaw.
To make coconut rice, cook using absorption method. 1 cup rice needs 1 ½ cup liquid, 2 cups rice needs 3 cups liquid. Use 1 x 400ml can coconut milk and top up remaining liquid with water. Bring to boil then cover with tight fitting lid and reduce to low heat, cook about 10 minutes.
