In the kitchen:

• Finely chop the ginger and green chillies.
• In a pestle and mortar pound the cardamom pods.
• In a large bowl add all the marinade ingredients, then mix well, and nally add the chicken.
• Set aside and allow to marinade for at least 1 hour.

Tip: The longer you leave the marinade the more avor will be incorporated.

At the barbecue:

• Preheat grill to 220°C for 15 minutes with the lid down.
• Place the chicken over direct heat. Close the lid and cook for 4 minutes per side.
• Move the chicken to indirect heat and cook with the lid down for 7 to 8 minutes until it reaches a core temperature of 75°C.
• Garnish with some ginger juliennes and serve hot.