Chicken marinaded in yoghurt and spices overnight.
I banked the charcoal at one end of the drum barbecue to give different temperature zones and started the chicken over indirect heat - until the temp was approaching 70’C - then moved over the embers to finish over direct heat.
Served with a pilau rice:
a kachumber salad with pomegranate seeds:
a mango, spinach, and grated mooli salad:
and a fiery green chilli sauce:
My top tip for a drum barbecue is to always load the charcoal at one end. That way you have control over temperature, so for something like chicken you can roast it at the cool end until it reaches a good internal temperature then finish it over the hot coals. Also works when you’re at the end of a more normal burgers / sausages kind of bbq - you can keep things warm down the cooler end while everything else finishes off.