Instructions: Lay the chicken halves on a flat platter skinside up.

Beat the marinade ingredients together lightly and using a spoon spread some over each piece of chicken.

Leave to stand for about 30 minutes.

Turn each piece over and repeat the process making sure that most surfaces are coated.

Cover with film and place in the fridge overnight if possible.

Preheat the grill place the chicken pieces on a grilling rack skin side down and grill under a lowtomedium heat for about 56 minutes or until they start to brown.

Turn over brush with some of the marinade juices and cook slowly for 68 minutes until the skin starts to blister.

If you have to cook them in 2 batches keep the first batch hot in a low oven while cooking the remaining pieces.

Alternatively make the meal informal and encourage people to start eating the chicken as it comes straight from the grill.

The trick with this delicious and easy dish is to organize yourself well in advance as the marinating accounts for the tantalizing flavours. It is best if you can marinate overnight or at least for 6 hours.This makes an ideal summer dish served with a large and colourful salad of different leaves such as Cos frisee radicchio and some rocket and fennel with spring onions. If you would like to make the meal even more impressive it goes well with strips of roasted peppers dressed with olive oil and balsamic vinegar.

Serves 4

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