1. For the oyster sauce dressing, combine the ingredients in a small saucepan and bring to a simmer. Simmer for 2 minutes, then remove from the heat and allow to cool. You can do this well in advance. 

2. For the chicken, slice part way through the thickest part of the thigh fillets to "butterfly" them out and slightly flatten the fillets. Roughly chop the coriander and chilli together and combine with salt and plenty of black pepper to form a rub. Rub over the chicken and set aside for 10 minutes. 

3. Heat a barbecue grill to high. Brush the chicken with coconut oil and grill for about 4 minutes until partially cooked, regularly brushing with more coconut oil. When the chicken is about half-cooked, start basting with the oyster sauce dressing, allowing it to caramelise on the chicken while it finishes cooking. Serve the chicken with the remaining dressing as a dipping sauce, and garnish with lime, chilli and coriander. 

Also try Adam Liaw's grilled peaches with yoghurt and brown sugar syrup