Peruvian roasted chicken thighs with green sauce

Using a blender, blend the garlic, soy sauce, Worcestershire sauce, lime juice and zest, mustard, honey, cumin, paprika, salt, pepper, until smooth.

Place the chicken into a tray, bowl or bag and pour over the sauce ensuring an even coverage. Allow to marinade for at least 2 hours, overnight if possible.

Preheat the grill to 200°C and set up for two zone cooking.

Place the chicken on the warming rack on the cool side of the grill and allow to come up to temperature.

Cook the chicken until the temperature at the thickest part reaches an internal temperature of 75°C. Once this is achieved, move to the hot side of the grill, allow the skin to go crispy, then flip and crisp the other side.

While the chicken is cooking, add the coriander, garlic, lime juice, diced shallots, salt, mustard, chilli paste, honey, and cumin to a blender and blend until smooth. Add to a bowl with the greek yoghurt and blend by hand.

Remove your chicken from the grill and serve with the sauce, rice, garnish with fresh coriander and lime wedges.