Place chicken in a large, shallow glass or ceramic dish. Place buttermilk and McCormick Grill Mates Chipotle & Roasted Garlic Dry Marinade in a small bowl and stir until well combined. Spoon over chicken and using your hands massage into chicken ensuring the marinade coats well. Cover with plastic wrap and refrigerate for a minimum of 1 hour or up to 24 hours.
Preheat BBQ or grill plate to a medium heat.
Place capsicum, tomatoes, onion, McCormick Grill Mates Slow & Low Smokin Texas BBQ Rub and olive oil in a bowl toss to combine and coat well.
Place vegetable mixture onto preheated BBQ or grill plate and cook for 3-5 minutes allowing vegetables to char well before tossing and cooking a further 3-5 minutes. (OR spread vegetable mixture evenly over a baking paper lined baking tray and grill, in a preheated 220˚C grill until vegetables are charred and wilted). Transfer vegetables to a bowl and cover with plastic wrap. Set aside for 5 minutes, allowing vegetables to cool slightly and soften further in their juices.
Lift chicken out of marinade and allow excess to drip off. Cook chicken for 5 minutes each side or until dark golden but not burnt. Transfer chicken to a roasting pan and continue cooking in BBQ over indirect heat (130˚C-160˚C) with the lid closed for 25-30 minutes (depending on the size of your chicken) or until juices run clear when thickest part is pierced with a skewer.
While chicken is cooking finish making the salsa; Place vegetable mixture into a food processor with sugar and pulse until a chunky salsa forms. Spoon into a serving dish and fold through parsley.
Serve BBQ chicken with grilled limes, coriander leaves and the Smokin Texas Charred Vegetable salsa.