The inspiration for this comes from an excellent Malay dish called ayam percik, where chicken is grilled over charcoal flames after being marinated in a coconut and lemongrass sauce. I chose to use more luxurious duck in my original recipe, but I have reverted to using chicken here, so it’s perfect for a Malaysian-inspired Sunday roast. The sauce also works simply slathered over some skin-on boneless thighs, left to marinate.