1. To bone the chicken thighs, place each one skin-side down on a chopping board. With a small, sharp knife, cut along each side of the bone, working the knife under the bone. You should be able to remove it.

2. For the spicy mayonnaise, mix the mayonnaise and salsa together. (I like to add a little freshly squeezed lemon juice.)

3. To make the marinade, blend all the ingredients together until smooth, or pound the ingredients in a mortar with a pestle. Gradually incorporate just enough olive oil (about 2 tablespoons) to loosen the mixture.

4. Season to taste, coat the chicken in the marinade and set aside for about 1 hour at room temperature.

5. Heat the barbecue to hot and clean the grills well. Grill the chicken, skin-side down, for about 6 minutes until about three-quarters cooked through. Turn and cook for a further minute or two – the main cooking is done skin-side down to crisp it up. Remove and rest for 5 minutes.

6. Serve chicken thighs immediately, skin-side up and seasoned with ground pepper, accompanied by spicy mayonnaise and wedges of lemon.

Find more of Neil Perry's recipes in the Good Food New Classics cookbook.

Buy Now

*You can order salsa macha chilli paste online from Fireworks Foods.