Preheat the grill to moderate. In small saucepan, melt the butter, then add the spring onions, herbs, lemon juice and season with salt and pepper.

Brush the chicken thighs generously with the herb mixture, then grill for 10-12 minutes, basting frequently with the herb mixture.

Turn the chicken over and baste again, then cook for a further 10-12 minutes or until the chicken juices run clear.

Serve the chicken garnished with lemon slices and herb sprigs, and accompanied by any remaining herb mixture.