1. Firstly, stir the marinade ingredients together in a large bowl until the sugar dissolves. Make 2-3 slashes in the thickest parts of the chicken and add to the marinade, coating well. Cover and leave to marinate in the fridge for 3-4 hours.
2. Make the pickled carrot: stir the vinegar and sugar in a saucepan over a low heat until the sugar dissolves. Set aside in a bowl to cool. Stir in the carrots and salt. Leave for an hour. Strain before serving.
3. Drain the chicken and cook on a medium barbecue with the lid down for 25-30 minutes, turning every now and then, until cooked through, or cook in the oven at 200°C, gas mark 6 for 30-35 minutes. Garnish with the mint and coriander and serve with the carrots.
An aromatic white with a hint of spice. The Naked Grape Riesling 2009 Pfalz, Germany.