Method

• 1.
  Lay the chicken on a tray, breast-side up, and dry really well with paper towel. Mix the salt, brown sugar, paprika and garlic powder in a small bowl and season chicken with it on both sides. Chill, uncovered, in the fridge (breast-side up) for 24 hours.
• 2.
  To make the sauce, place all ingredients, 1/2 tsp fine salt and 2 tbs water in a small saucepan and bring to a simmer. Simmer, stirring occasionally, for 8-10 minutes over low heat until thick and glossy. Set aside.
• 3.
  Pat the chicken dry again on the skin side and bring it to room temperature. Preheat a chargrill pan or a barbecue over medium-high heat.
• 4.
  Grill the chicken, skin-side down, for 3-4 minutes, with a heavy pan wrapped in foil to weigh it down, until it is deeply browned and the skin is caramelised.
• 5.
  Flip chicken over and place on a baking tray, breast-side up. Cook on tray on your barbecue heated to 220°C, over indirect heat with the lid down, or in a 220°C/ 200°C fan-forced oven, for 20 minutes.
• 6.
  Brush the chicken all over with a little barbecue sauce, then continue to cook for a further 8-10 minutes, basting with the sauce once more during that time, until chicken is cooked through (juices should run clear when leg is pierced with a skewer or, if using a meat thermometer, the internal temperature should be 65°C).
• 7.
  Remove from the oven or grill and allow to rest for at least 15 minutes. Pour any resting juices into the remaining barbecue sauce and serve the extra sauce with the carved chicken, along with fries and salad.