How to Make It
In a mini food processor, combine the garlic, chives, ginger, lemongrass and sesame oil and pulse until finely chopped. Add the sweet chile sauce and sambal oelek and pulse to blend.
Spread the marinade over the chicken and let stand at room temperature for at least 30 minutes or refrigerate for up to 24 hours.
Light a grill. Lift the chicken thighs from the marinade, letting the excess drip off. Grill over moderately high heat, turning occasionally, until browned and cooked through, about 15 minutes.