Coconut & Coriander Chicken

Ingredients:
1.5 kg (roughly 3 lbs) chicken pieces, skin & bones intact
1/2 tsp turmeric
1/2 tsp medium curry powder
1 tbsp minced garlic
1 tbsp honey
1 tsp fish sauce
2 lemons, zest and juice of
1/4 cup sesame, peanut or macadamia nut oil
1/4 cup fresh coriander (cilantro), finely chopped
1/4 cup fresh mint, finely chopped
20g (1/4 cup) desiccated coconut (unsweetened)
10g (3 tbsp) almond nibs
1/2 tsp salt
1/4 tsp freshly ground black pepper

Directions:
Mix everything except the chicken pieces together to form a marinade. Using your hands, work the marinade into the chicken and under the skin. Cover and refrigerate for at least one hour.
Transfer to a casserole dish large enough to fit all the pieces in, pouring any remaining marinade over evenly. Place in the oven at 180C (350F) and bake for around 30 minutes, turning pieces once.
Meanwhile, get your bbq ready for the chicken. When the coals are ready (they should not be too hot, or the marinade will burn), place chicken on the grid and cook, turning frequently until completely cooked through with a beautifully crisp skin.