Ross Dobson is a bit of a barbecue guru (we've heard him called The Tong Master), with 5 books under his belt including the upcoming King of the Grill. With barbecue weather pretty much here, we thought it a good moment to share this chicken recipe with a spicy hit.

There seemed a time when we all obsessed about skinless chicken breasts. And what an odd obsession, don't you think? Leaving the skin on makes all the difference when it comes to flavour.

Ingredients (serves 4)
4 chicken breasts, with wings attached and skin on
lime halves and fresh coriander (cilantro) leaves, to serve

Jalapeño butter:
2 tbsp of sliced Jalapeño in brine, drained
1 garlic clove, chopped
1 large handful coriander (cilantro) leaves
2 anchovy fillets, drained
125g of unsalted butter (at room temperature)

Preparation
To make the Jalapeño butter, put all the ingredients in a food processor and whiz until well combined. Transfer to a bowl.

Rub as much of the butter mixture as you can under the skin of the chicken breasts, being careful not to break the skin. Rub any remaining butter over the skin and sprinkle with a little sea salt. You can secure the skin with toothpicks. This will help prevent the skin from retracting when cooked.

Preheat the barbecue hotplate to high and close the lid to create a hot-oven effect. Sit the chicken on a rack and sit the rack over a deep baking tray. Half fill the baking tray with water and sit it on the barbecue. Close the lid and cook for 35 - 40 minutes, until the skin is golden. Remove from the barbecue and allow to rest for 10 - 15 minutes.

Serve with the lime halves and coriander.