Marinade: Grate the zest of the lime into a large bowl, then juice the lime into the same.
Add all remaining ingredients (except the chicken & water) and stir well to make the marinade.
Portion the chicken legs into thighs and drumsticks and add to the marinade ensuring an even coating.
Cover with cling film and place in the fridge for at least 1 hour.
Make 3 or 4 tin foil parcels, sealed by rolling the sides. Evenly distribute the chicken pieces – and marinade - into the parcels. (Consider adding a 1-2 tsp of water to each parcel). Seal the parcels.
Place the tin foil parcels on the BBQ – this can be when the BBQ is still too hot to start grilling. Be careful when turning to avoid the seals unrolling or piercing the foil to ensure the chicken will be steaming in the marinade and its own juices. The parcels should puff-up during cooking.
Cooking time is fairly flexible, but within 15 minutes of the parcels first puffing up the chicken should be cooked through (depending on the heat of your BBQ).
Open one of the parcels and test the largest chicken portion with a knife, the juices should run clear.
Remove the rather pale steamed chicken from the parcels and grill until browned to your liking. This should only take a couple of minutes each side and can be done on the hottest part of the BBQ (so they brown up quickly, without letting the meat get dried out).
Note: once removed from the foil, consider brushing with sweet chilli dipping sauce to create a lovely and sticky coating.