Step 1

Mix Marinade ingredients in a large bowl. Add chicken, cover and marinate 12 to 24 hours (Note 5)

Step 2

Preheat oven to 180C/350F. Line a tray with foil and place a rack on the tray.

Step 3

Remove chicken from the Marinade, shaking off excess (reserve Marinade), and place on the rack. Bake for 20 minutes, then slather Marinade generously on both sides.

Step 4

Bake for a further 10 minutes, brush/dab top with Marinade.

Step 5

Bake further 10 minutes, do a final baste with Marinade then spray with oil.

Step 6

Increase heat to 220C/450F. Bake for a further 10 to 15 minutes until you get some nice charred spots. Serve with Minted Yogurt and Saffron Rice (below) or plain Basmati Rice.

Step 7

Combine ingredients in a food processor and blitz until mint is very finely chopped.

Step 8

Preheat BBQ with closed lid to medium, brush grills lightly with oil. Place bone-in skin-on chicken skin side down on grills, cook 5 min until surface is just caramelised - no more.

Step 9

Baste, then flip. Baste, then close lid. Cook for 20 minutes or until internal temperature is 175F/80C (bone in thighs and drumsticks), basting once or twice more.