Place the chicken in a shallow nonmetallic dish. Combine all the remaining ingredients except for the lemon grass stalks and leave to marinate for 1 hour.
Peel and discard a few of the outer layers of the lemon grass stalks so that they are a little finer. Cut the thinner end into a point and thread the marinated chicken on to each stalk at this end, zig-zagging backwards and forwards as you go. Cook on a hot barbecue for 3—4 minutes on each side, brushing with the marinade halfway through. Serve hot.