Place the salt, pepper, garlic powder, cayenne and paprika in a spice grinder or traditional mortar and pestle. Grind to a fine powder

Set 1 tablespoon of the mixture aside in a small bowl and thoroughly rub the entire chicken with the remainder

Let the seasoned chicken rest at room temperature, covered, for about 30–45 minutes

Prepare a charcoal barbecue. Once the coals are glowing and turning ashy, grill the chicken on each side for 5–7 minutes until the skin is slightly charred

Transfer the chicken to large grill-proof aluminium tray

Add the olive oil to the set-aside dry rub and combine. Brush over the entire top side of the chicken

Return the pan to the barbecue and close the lid. Cook at 200–225°C for an additional 20–30 minutes. This could also be done in the oven

Garnish with fresh rosemary (optional) and serve with your favourite hot sauce or spicy mayo