An easy-fix dish that is super flavourful with a kind of silky/creamy finish to it from the mayonnaise, and it involves a very small amount of stress-free prepping to put together. Leftovers are perfect when shredded for sandwiches or wraps.
Clean and dry the chicken pieces. Whisk all the ingredients together until smooth and creamy, then add the chicken and mix well. Cover and refrigerate overnight or at least for a couple of hours.
Preheat the oven at 180 C. Place the chicken pieces in a glass baking dish cover with foil and bake for 30 minutes. Then turn the pieces over, cover again and bake for another 30 minutes. Finally remove the foil, turn the pieces one last time and broil the chicken under the grill for about 5 minutes for a nice colour.
For added flavour, you can smoke the cooked chicken by lighting a small coal, placing it on a piece of foil and putting it in the middle of the chicken dish. Drip some oil over the coal and when it begins smoking, cover the dish and allow the smoke to infuse into the chicken for about 1-2 minutes.
Serve with fries/rice/mashed potatoes/naan, fresh salad and a dip of your choice.