1. In a bowl, combine the marinade ingredients.

2. Place the chicken in a large ziplock bag and pour in the marinade. Remove the air from the bag and seal it to ensure a perfect seal. Shake the bag to distribute the marinade, refrigerate it in a shallow dish for 2 to 4 hours, turning occasionally.

3. Remove the chicken from the bag and discard the marinade. Grill the chicken over direct heat (175°C to 230°C) for 10 minutes, turning once. Move the chicken to indirect heat and continue cooking for another 20 to 30 minutes, until the juices run clear and the internal temperature reaches 82°C in the thickest part of the leg. Cover the grill. Serve hot.