To make a marinade for the chicken, combine chilli sauce, soy, honey, lime juice and zest, Cajun spice and oil in a large, shallow ovenproof dish. Score the chicken skins with a sharp knife and add to the dish. Mix well until the chicken is coated, then cover and chill for 30 minutes or overnight.
For the mango salsa, combine all the ingredients. Set aside until needed.
When ready to barbecue, put the chicken on the grill and cook for 10-15 minutes each side, until lightly charred and cooked through. The chicken juices should run clear when the thickest part of the thigh is pierced with a skewer.
Scatter with coriander and serve with the salsa and some cooked rice, if you like.
You can cook the marinated chicken thighs in the oven at home up to 3 days in advance, then finish them off on the barbecue. Cook in the oven at Gas Mark 6, 200˚C, fan 180˚C, for 20-25 minutes, basting once or twice. Set aside and, when ready, barbecue for 5 minutes each side, until piping hot and completely cooked through.
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