For which you need 4 limes, 4 hot chilies, 4 spring onions, a piece of ginger about the size of your thumb, and 3 tablespoons of honey. (The original recipe has lemon grass as well, but we didn’t have any and it didn’t seem essential). With the chili I seeded two and kept the seeds of the other two and I guess if you like hotter food you could not bother with seeding at all.
As you can see you combine these in a bowl and give it a good mix to make sure the honey and lime juice combine.
Put your chicken in a roasting tray and slash the skin to let the marinade soak in. The recipe says to leave it for 2 hours before cooking, but we didn’t bother and didn’t feel the meal suffered too much.
Bung everything in the oven for about 40 minutes at 200C.
We ate this up with parsnip chips and roast potatoes. The key to getting those right is par-boiling them before putting them in to roast, which helps them get crispy.
We should, of course, have had some green veg as well, but…