1. Combine 1/3 cup oil, zest, juice, paprika, cumin, oregano, onion powder and garlic powder in a large bowl. Add chicken and turn to coat. Cover, refrigerate and marinate chicken 4 to 8 hours, turning occasionally.

2. While chicken marinates, cook macaroni in a pot of salted simmering water until tender and about doubled in size, about 10 minutes. Drain well, cool macaroni in ice-cold water, and drain well again. Combine mayonnaise, sour cream, mustard, vinegar, honey, Tabasco and Worcestershire in a salad bowl. Add macaroni, cheese, celery, carrot, pickles and green onion, season with salt and pepper, and toss to combine. Cover and refrigerate salad until needed.

3. When chicken has marinated, preheat a barbecue to medium-high, about 375 F in the chamber. Season chicken with salt and pepper, and then set on the barbecue. Grill chicken 3 to 4 minutes per side, or until the exterior is nicely coloured. Move chicken to one side of the barbecue. Turn heat off on that side of the barbecue; leave the other side at medium-high. Brush chicken with any marinade left in the bowl (see Note). Close the lid and cook chicken about 30 minutes, or until cooked. During cooking, check the temperature in the chamber and ensure it stays around 375 F. Set cooked chicken on a serving platter, garnish with parsley sprigs and lemon slices, if using, and serve with the macaroni salad.

Note: One medium to large lemon should yield the zest and juice needed here. Any bacteria in the chicken marinade will be killed as the chicken cooks and reaches 170 F (77 C) when an instant-read meat thermometer is inserted deep into one of the drumsticks.