Cut down either side of the backbone of the chicken and remove it. Press down on the breast of the chicken to flatten it. Combine all remaining ingredients and pour over the chicken, rubbing it into both sides. Refrigerate for at least 2 hours but preferably overnight.

For the nam jim jaew dipping sauce, place the rice in a dry frying pan and heat over high heat, shaking regularly until the rice is lightly golden. Transfer it to a mortar and pestle and grind to a coarse powder. Stir through the remaining ingredients then taste and adjust seasoning.

Heat a hooded barbecue to medium-low heat and add the chicken, skin side down. Cook for 20 minutes with hood closed then turn over and cook for a further 20-25 minutes. Remove from the heat and rest for 10 mins before serving. If cooking the chicken in the oven, roast at 220°c fan-forced (240°c conventional) for 45 minutes. Serve with reserved coriander leaves, lime wedges and the dipping sauce.