Marinate the chicken with Smoked Paprika, Garlic, Chilli & Chives spice blend and a generous drizzle of olive oil. Let it sit in the fridge for at least two hours, but if you can, leave it overnight for maximum flavour infusion.

Set your grill to a gentle heat and carefully position the chicken pieces on the grill, ensuring the skin side is facing down. Avoid a high heat setting at all times, as this could result in charred exteriors and undercooked interiors. For optimal results, keep the barbecue lid closed while the chicken cooks.

After about 15 minutes when the chicken cooks to a golden brown, flip it over and move to direct heat. Make sure to cover with a lid to ensure even cooking.

Continue cooking for an additional 15 minutes and monitor the internal temperature which should reach 75˚C. If it needs more time, check every 5 minutes. Add the garnish and serve.