Preheat the oven to fan 220°C/gas mark 9. If using a barbecue, get it going now.
Mix all the sauce ingredients together. Place the chicken thighs in an ovenproof dish big enough to arrange the pieces about 2cm apart (but not so big that you lose all the sauce as it cooks off in the oven), then add the sauce, coating each piece of chicken well in the mixture and leave for a few minutes, if you like.
Place the chicken thighs skin-side up in the dish, sprinkle a little salt and pepper over each one and roast for 25 minutes or until well cooked and the juices run clear when pierced with a knife.
Meanwhile, make the salsa. Roughly chop the leaves of the coriander and finely chop the stalks, then add to a serving bowl with all the other ingredients, mix together well and leave to sit for 20 minutes (while the chicken is cooking).
Serve the chicken scattered with the spring onions and with the salsa on the side.
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