1. For the marinade,put the garlic,lemongrass,ginger,cumin and coriander seeds (both crushed and whole) and salt in a mortar and pound into a rough paste with a pestle. Add the fresh herbs and pound for a further minute,then stir in the olive oil and mix well. If you're using a food processor or blender,don't make the paste too smooth.
2. Spread the marinade evenly over the chicken and leave for at least an hour before cooking.
3. Preheat the barbecue and make sure the grill bars are clean. When hot,put the chicken skin-side down on the hottest part of the barbecue. Cook for about six minutes on each side,longer if the breasts are thick. Remove from heat and place on a platter and cover with foil. Rest in a warm place for 10 minutes.
4.Place each breast on a large plate,drizzle with extra virgin olive oil,add a good grind of black pepper and serve with lime wedges. For a great meal,add a Thai-style salad and steamed rice.
Serve with a Thai-stylegreen pawpaw salad and steamed rice.
Find more of Neil Perry's recipes in theGood Food Favourite Recipes cookbook.