Step 1

Combine buttermilk, chilli flakes, coriander, cumin, oregano and garlic in a large bowl. Add chicken; toss to coat in marinade. Cover; refrigerate for 3 hours or overnight.

Step 2

Heat a barbecue (or grill or grill pan) to medium-high. Cook chicken for 3 minutes each side or until golden. Reduce the heat and cover with the hood. Cook for 35 minutes or until chicken is cooked through. Remove from heat; season with sea salt and rest.

Step 3

Turn the heat back up to high; cook asparagus, turning, for 5 minutes or until tender. Transfer asparagus to a medium bowl. Add mint, juice and oil; toss to coat. Season to taste.

Step 4

Serve chicken pieces with grilled asparagus.