Using a sharp knife make deep cuts through the thicker parts of the chicken (this allows the joint to cook through more evenly and the marinade to penetrate).
Combine marinade ingredients, and rub all over and into cuts of the chicken joints. Skewer each Maryland chicken through both leg and thigh with 2 skewers (for added support).
Place in a single layer in a large roasting dish, cover with plastic wrap and refrigerate for a minimum of 1 hour or up to 24 hours.
Preheat BBQ to 130°C – 150°C. Take chicken from the fridge replace the plastic wrap with foil and seal well.
Reverse seal Method: Place roasting pan in BBQ over indirect heat and cook for 1 hour, increase heat to 180°C and remove cover and cook with lid closed for 20 minutes or until skin is crisp and chicken cooked through.
Serve topped with remaining fresh coriander and BBQ’d lime or pineapple wedges.
If you like your chicken skin crisp and charred, lift Maryland’s onto the direct heart of the grill and char to your liking.