• Four chicken thighs, skin on and bone in
• Three cloves of garlic
• One stick of lemongrass
• A handful of coriander, leaves and stalks and all
• One red chilli
• About 50ml of soy sauce – a shot
• 50ml of fish sauce
• 25ml of neutral oil
• 50ml of lime juice
• Two tablespoons brown sugar

Blitz up all the ingredients except the chicken thighs. Pour the marinade over the chicken, turning to thoroughly coat all over. Leave to marinade for at least an hour, up to overnight. If any more than an hour, put in the fridge.

To cook, remove the chicken from the marinade, allowing it to drip, and place in the grill cage for easy flipping. Make sure that all the chicken is the same way up and that there is a bit of space between them. At the bbq, turn the flat top on high and the rest of the grill on low. Place the chicken skin side down on the side of the bbq furthest from the flat top and close the lid. Leave for a few minutes, then open up and flip.

As the flat top heats, it’ll make the whole barbecue function like an oven, as well as having the direct heat from below. Every time the thermometer in the lid shows that the heat has hit 200c, open it and flip the chicken, moving it around the grill bars to ensure you don’t get too much burn in any one spot.

When you have nice char all over and the chicken is cooked through – about 25 minutes – balance it on the warming rack with the lid open and turn off the heat. The fat will drip down and set alight, giving an extra little smoky hit. Leave it for 5 minutes while you finish your sides and garnishes. I did egg fried rice with peas and ginger when we had this.