4 lb/1.8 kg Chicken parts
6 tablespoons/90 ml Dark soy sauce
1-2 cloves Garlic (peeled and mashed into a pulp)
2 teaspoons/10 ml Ginger (finely grated)
1 tablespoon/15 ml Coriander seeds (finely ground)
1/4 teaspoon Turmeric (ground)
1/4 teaspoon Cayenne pepper (add more or less according to taste)
Cut each whole chicken leg into two pieces and each breast into four. Cut two long, parallel, diagonal slits on each side of the leg pieces. The slits should never start at an edge and should be deep enough to reach the bone. Cut similar slits on the meaty side of each breast piece. In a large bowl, combine the soy sauce, garlic, ginger, coriander, cayenne and honey. Mix until smooth. Put the chicken in this marinade. Rub the marinade into all the pieces, making sure it goes deep into the slits. Set aside for 1-2 hours, turning the pieces now and then.
Preheat the grill (broiler) to a medium high temperature (about 450:F/220:C/Gas Mark 8 is best).
Arrange the chicken pieces skin side down, in a single layer on a grilling tray. Cook for 12-15 minutes or until nicely browned, basting once with the juices. Turn the pieces over and cook the second side for a similar length of time, basting once or twice with the juices. The chicken should be well browned before serving.