Instructions: Combine the first eight ingredients in a food processor and blend until smooth.

Coat the chicken pieces in the marinade and leave for at least 10 minutes preferably overnight.

Barbecue the chicken for 5 minutes each side or until thoroughly cooked and slightly charred. Roll the chicken in the coriander leaves before serving with barbecued potato wedges and a cucumber and yoghurt salad.

Useful tip: to avoid burning food on the outside and leaving the inside raw prepare the barbecue well in advance so that the charcoal has lost most of the redness and has turned a silvery white.

Also keep a plant spray filled with beer (it adds to the flavour) to douse the unwanted flareup

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.