Place peppercorns and garlic in a mortar and grind to a paste. Add the roots and salt, and continue to pound, this will take about 10 minutes, so pace yourself.

Stir in one TSP of fish sauce, store in a sealed jar in the refrigerator.

In a large bowl combine the cilantro root paste and fish sauce. Place the chicken tights in the marinade and coat well. Let stand, covered, at room temperature for about 1 hour, or in the refrigerator for 3 hours.

Heat the grill or preheat the broiler.

IF GRILLING: place the chicken pieces 4-5 inches from the flame, bone side down, and grill until the bottom starts to brown. Turn over and cook skin side until golden brown and juices run clear.

IF ROASTING: Pre-heat oven to 220'C (425'F) Place the chicken on an oiled broiling pan, bone side up, and roast it for 15 minutes, then turn over and cook for another 12 minutes, until the chicken tights starts to brown and juices run clear.

Serve with the Thai sweet chili sauce on the side