
This smoky barbecue chicken is packed with fresh chili, ginger, garlic, herbs, and lime for bold, layered flavor. The chicken is slow-cooked over indirect heat, then finished over the coals with a sticky homemade sauce for crisp edges and juicy meat.
Make the marinade by blending the red chilies, spring onions, ginger, garlic, chopped thyme, bay leaf, cumin, paprika, brown sugar, soy sauce, and juice from 2 limes with a small pinch of salt until you have a coarse paste. Transfer two-thirds of the paste to a large bowl, add the chicken, and rub the marinade all over. Cover and marinate for at least 1 hour at room temperature or up to 48 hours in the refrigerator.
Pour the remaining marinade into a small saucepan and bring to a gentle simmer. Cook for about 5 minutes until slightly darkened and reduced, then stir in the ketchup. Simmer for another 5 minutes, stirring often, until the sauce is thick and glossy. Set aside and reserve some for serving.
Prepare the barbecue for two-zone cooking by banking most of the coals on one side and leaving a cooler side for indirect heat. Place the chicken on the cooler side of the grill. If using the smoke mix, scatter the thyme sprigs, bay leaves, ground allspice, and reserved chili tops directly over the hot coals. Cover the grill with the vents open and cook for 20 minutes.
Turn the chicken, cover again, and cook for another 20 minutes over indirect heat. Move the chicken to the hotter side of the grill, directly over the coals, and baste with some of the barbecue sauce. Cook for about 10 minutes more, turning and basting often, until the outside is lightly charred and the thickest pieces reach at least 74C on an instant-read thermometer.
Place the remaining lime halves cut-side down over the hot coals and grill for 3 to 4 minutes until lightly charred. Serve the chicken hot with the grilled limes and the reserved barbecue sauce on the side.
For the best flavor, marinate the chicken overnight. Keep one portion of the sauce separate for serving so it never touches raw chicken. If you do not have a charcoal grill, roast the chicken in the oven first and finish under the broiler for charred edges.