1. Cut two shallow slits in each breast and leg, then rub Shemin’s Chilli & Garlic Salt all over the chicken.
2. Combine Shemin’s Ras El Hanout, yoghurt, lime juice and zest, olive oil and 1 tsp salt in a large bowl. Add chicken and turn to coat well. Chill for at least 2 hours or overnight to marinate.
3. Preheat a chargrill pan to medium-high and oven to 180°C / 160 Fan / 350°F / gas mark 4 (alternatively, preheat a barbecue with hood to medium-high). Take the chicken out of the fridge 30 minutes before cooking, then remove chicken from the marinade, allowing any excess to drip off. Drizzle with oil and cook in the chargrill pan, breast-side down, for 5 minutes or until golden. Turn and cook for a further 5 minutes or until golden.
4. Transfer, breast-side up, to a baking tray and roast in the oven for 30-40 minutes until the juices run clear when the thickest part of the thigh is pierced with a skewer. (Alternatively, close barbecue hood and reduce heat to medium. Cook for 30-40 minutes.)
5. Rest, loosely covered with foil, for 10 minutes. Season grilled chicken with salt and serve with lime.

Tip: This recipe is great with Shemin’s Raita Dip. To make raita, de-seed half a cucumber by cutting it in half lengthways and running a teaspoon down the centre. Then finely chop the flesh of the cucumber and mix it in with 300g Greek yoghurt, 2tbsp mint leaves and salt to taste.