Roughly chop the chili and crush the garlic. Place them into a blender and pulse until you have a paste of chili and garlic. Or if you’re using the chili flakes, just make a paste from the garlic.
Place the paste into a pot with the oil (and flakes if using) and cook over medium low heat for 2 minutes or so, until they are quite fragrant.
Add the honey and the soy sauce. Turn the heat up to medium and bring the pot to a simmer for 5 minutes or so.
Once the mixture has thickened a little and the flavours blended, you can add the Bone Dust, salt and pepper to taste. Remove the pot from the heat and allow it to cool.
In a non-reactive dish, lay the chicken out in one layer, or use a large ziploc bag. Pour enough of the marinade in to cover everything well. There’s lots of marinade so you should have plenty left over. Marinate the chicken in the fridge for 30 minutes to 24 hours.
Oil your grids and then turn on one side of your grill to medium-high, about 350°F to 400°F.
Remove the chicken from the marinade and sear it on all sides, being careful not to let the honey burn. Place the chicken onto the
“off” side of your grill to finish cooking for 15 to 20 minutes. When the internal temperature reaches 165°F (74°C) and the juices run clear, it’s ready.
Serve immediately with your favourite vegetables and a Super Stuffed Potato with Smoked Garlic Dressing. You can even use the leftover marinade for a sauce.