Method

• 1.
  Brining isn’t an absolutely necessary step, but, if you have the time, it makes all the difference – it both tenderises and infuses flavour. Speaking of flavour, the only rule for what you add to the brine mix is that it is to your taste. A basic brine is 8 parts water to 1 part salt by volume. I just use table salt for this. Make up the brine by stirring salt into the cold water, in a container large enough to hold your meat so that it will be fully submerged.
• 2.
  Choose a glass, ceramic or plastic container rather than metal. Add your favourite flavourings – choose flavours that will complement the recipe the meat is to be used in. We often use a dash of Maggi sauce, apple cider vinegar, bay leaves, peppercorns, garlic and fresh herbs. For Asian recipes, include flavours such as ginger, chilli and soy sauce. Add the meat, cover and refrigerate for at least 4 hours, or up to 24 hours. Drain well and pat dry before cooking.
• 3.
  Prepare and heat your charcoal grill or barbecue grill over medium heat. Rub the chicken with the berbere spice mix and cook on the grill for 18-20 minutes on each side. Have an area at one side of your grill that is cooler, in case the meat is cooking too fast, but don’t be afraid to burn and blacken it a little.
• 4.
  Add the lemon to the grill, cut side down, and cook for a couple of minutes, until caramelised.
• 5.
  Transfer the chicken to a platter and let it rest for 15 minutes, covered with foil. Cut into large pieces to serve, with caramelised lemon on the side.