Baste the chicken in the BBQ mixture, and leave to stand in the fridge for as long as possible before cooking (covered with cling film and rested overnight in the fridge is even better, but not essential).
Remove from the fridge and bring to room temperature about 20 minutes before cooking.
Pre-heat the BBQ (roughly medium-high heat if it is gas and has adjustable temperatures).
Cook on the grill for 30-35 minutes, with the lid down if you have one, turning half way, until cooked through. Remember to keep basting with any extra sauce every 10 minutes or so during the cooking process.
Remove and serve with a side of your choice, like sweet potato wedges and a small crunchy side salad, or even simple fresh bread rolls with a good mayonnaise and slices of chicken piled high.
To see a step-by-step picture gallery, click here
Reprinted with permission of Sarah Graham. To see more recipes, click here.