1. To make the marinade, mix all the ingredients together in a large bowl. Toss the chicken through the marinade, cover with cling film and place in fridge for three hours.

2. Preheat a barbecue on medium heat.

3. Remove the chicken from the marinade and place in a bowl. Pour the marinade into a large saucepan and bring to the boil, then reduce the heat and simmer for 5 minutes or until reduced to a nice saucy consistency.

4. Meanwhile, cook the chicken thighs on the barbecue (skin side down first) for eight to 10 minutes on each side, or until they caramelise and char and are just cooked through. Brush the charred thighs with the reduced marinade. Remove the chicken and rest for 10 minutes in a warm place.

5. Pile the chicken on a large platter and sprinkle the mint and coriander. Serve immediately with lemon wedges.

If you like this recipe, try Neil Perry's beef sticks with spicy tamarind.