Slash each chicken thigh three times.

Mix the lemon juice with the paprika and red onions in a large, shallow dish. Add the chicken thighs, turn to coat in the mixture, and set aside for 10 mins.

Mix all of the marinade ingredients together and pour this over the chicken. Give everything a good mix, then cover and chill for at least 1 hr. This can be done up to a day in advance.

Heat the grill. Lift the chicken pieces onto a rack over a baking tray.

Brush over a little oil and grill for 8 mins on each side, or until lightly charred and completely cooked through.