Lemongrass-Lime Chicken

Combine cilantro stems, fish sauce, lemongrass, garlic, lime zest, pepper, and lime juice in a food processor and pulse mixture to a paste. Place chicken pieces on an oiled broiler-pan rack and brush all over with seasoning paste. Let marinate at room temperature 20 minutes (or overnight in a sealed food-storage bag in refrigerator, turning the bag occasionally). Heat broiler. (If chicken marinated in refrigerator, bring to room temperature.) Broil chicken 8 inches from heat source about 24 minutes, turning pieces frequently, or until skin is crisp and chicken cooked through. Garnish with cilantro sprigs, lime wedges, and sliced fresh chiles; serve with jasmine rice, Thai sweet red chile sauce for dipping, and cabbage-carrot slaw, if desired.