Make the tea brine by combining the Earl Grey tea bags, clementine peel, thyme, sugar, and salt in a pot. Cover with boiling water, stir to dissolve, and allow to cool.

Rub the lemon halves all over the chicken. Place the chicken in the brine mixture, ensuring it is covered. Refrigerate for a minimum of 4 hours, preferably overnight.

After brining, blitz together the ingredients for the seasoning paste in a food processor until you achieve a thick paste.

Remove the chicken from the brine, pat dry, and place in a large bowl with the seasoning paste. Rub the paste all over the chicken to coat. Marinate in the fridge for at least 1 hour, ideally 3 hours or longer.

Heat the barbecue (grill) to high heat and sear the chicken all over until browned. Reduce heat for gas barbecue or move to indirect heat for charcoal, cooking the chicken low and slow for about 40 minutes with the lid closed, turning occasionally and brushing with more spice paste as needed.

Combine the final glaze ingredients in a saucepan, heat over medium, and simmer until thickened.

Brush the glaze over the chicken for the last 10 minutes of cooking, turning frequently to ensure even coating. The chicken is cooked when juices run clear. Brush one last time with glaze, remove from heat, and rest for about 20 minutes.