In a food processor (or using a mortar and pestle) blend together 150g whole, preserved lemons, 4 garlic cloves, 1 sprig fresh thyme, a small handful of parsley, 90g honey, 50ml olive oil, and 3 red chilis, deseeded.

I like to place ½ the marinade in a large ziploc bag, along with a spatchcock poussin (600g/1lb) as it tends to make less of a mess and provides a more even coating. If using a full-sized chicken (1.2kg/2lb) then use all the marinade and place in a baking dish. Refrigerate at least 1 hour (though overnight is ideal) and then grill over a hot, covered BBQ (or an oven at 220c will do), for 20-25 minutes, till the juices run clear. Leave to rest a few minutes before cutting into four pieces to serve.