Cut the chicken into eight pieces: two breast pieces, two thigh pieces, two drumsticks and two wings. Remove and discard the wing tips. Place the chicken pieces in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl and refrigerate for at least 4 hours or overnight, turning occasionally.
Remove the chicken from the bag and reserve the marinade. Pour the marinade into a small saucepan, bring to a boil and boil for 2 full minutes. Transfer 180 millilitres of the boiled marinade to a small bowl and take out to the grill for basting. Reserve the remainder to serve as a sauce.
Prepare the grill for indirect cooking over medium heat (180°C to 230°C).
Grill the chicken pieces, skin-side up, over indirect medium heat, with the lid closed, until the juices run clear and the meat is no longer pink at the bone. The drumsticks and thighs will take 40 to 50 minutes and the breasts and wings will take 30 to 40 minutes. Baste with some of the reserved boiled marinade during the last 10 to 15 minutes of grilling time, turning the pieces once or twice during this period. Remove from the grill and serve warm with the remaining boiled marinade as a sauce alongside.
Grill the chicken pieces, skin-side up, over medium heat, with the lid closed, until the juices run clear and the meat is no longer pink at the bone. The drumsticks and thighs will take 40 to 50 minutes and the breasts and wings will take 30 to 40 minutes. Baste with some of the reserved boiled marinade during the last 10 to 15 minutes of grilling time, turning the pieces once or twice during this period. Remove from the grill and serve warm with the remaining boiled marinade as a sauce alongside.
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