In a ziplock bag, add the four pieces of chicken and set aside.
In a mixing bowl, whisk together the marinade ingredients until combined. Pour over the chicken and using your hands, rub it into the meat until coated. Refrigerate the chicken for at least an hour, to marinate.
After the chicken has marinated, remove it from the refrigerator bake or grill the chicken.
Preheat the grill on medium/high heat and lightly grease the grill grates. Once hot, add the chicken and grill for 20 minutes, flipping halfway through. Ensure the chicken is cooked by checking the internal temperature and ensuring it has an internal temperature of 165F.
Preheat the oven to 230C/450F. Place marinated chicken in a lined baking dish and bake uncovered for 24 minutes, flipping halfway through. Chicken is cooked once the internal temperature reaches 165F and is no longer pink in the middle.
* Thighs and drumsticks also work. Your cooking time may possibly be a little longer, depending on the size of the meat.Cooking times are based on 150 gram/6 oz portions of chicken.TO STORE: Leftovers can be stored in the refrigerator, covered, for up to 3 days.TO FREEZE: Place cooled cooked chicken in a sealable container and store in the freezer for up to 2 months.TO REHEAT: Either microwave the chicken for 30 seconds or reheat it on a lightly greased non-stick pan.