By Matt Preston from Ten's MasterChef Australia.

The thighs
Cleaned roots and stems of 1 bunch of coriander
2 garlic cloves
1 tbsp peanut oil
Juice and zest of 1 lime
4 chicken thighs (about 600g), skin off.

The salad
1 bunch red radishes, topped and tailed
1 large daikon radish, topped and tailed
2 small green mangoes or 1 crisp green apple
1 long cucumber, peeled and deseeded
1 bunch coriander, leaves picked
1 bunch mint, leaves picked
1 bunch Thai basil, leaves picked (optional).

The dressing
2 tbsp fish sauce
Juice of 4 limes
1 red chili, finely diced
60g palm sugar.

The thighs
Blend the coriander, garlic, oil and lime together until they become a paste.
Spoon the paste into a large zip lock bag with the chicken thighs.
Seal the bag and massage it until the thighs are well coated. Leave it for at least 30 minutes to infuse.
Heat your BBQ. You want it hot!
Sear the chicken on the grill for 10 minutes.
Now drop the heat, or, if your BBQ has a lid, move the chook off the direct hear and close the lid of your BBQ.
Cook the tights gently like this for 20 minutes.
Now crank up the head again and get some good charry bar markings on the meat.
Remove when just cooked through and rest the chicken thighs.

The salad
Cut the red radishes into quarters or eights depending on their size.
Place in a bowl with cold water and a good handful of ice cubes to firm up.
Finely julienne the daikon and green mango (or apple) and the cucumber. Place in the salad bowl.
Add the herb leaves to the salad bowl.
Drain and add the radishes and the sliced grilled thighs. Dress with the dressing.

The dressings
Mix the fish sauce, lime juice and chilli.
Add a little sugar at a time to balance the saltiness of the fish sauce and the sourness of the lime juice. You may not need it all.
Sweet, sour, salty is the mix we’re looking for, in the order of prominence.