To make the chermoula paste; blend together the preserved lemon rind, parsley, coriander, chillies, garlic, cumin, paprika, olive oil, fresh lemon juice and rind, sea salt and pepper.
Stuff the chermoula paste under the skin of the chicken breasts and legs. Spread the remaining chermoula paste over the skin. Refrigerate while the barbecue is preheating.
Prepare the barbecue for indirect and direct cooking over medium heat (180 to 230°C).
If using a Weber kettle: As per the Weber Red Gum Charcoal instructions, build a pyramid charcoal (equivalent to 2 to 3 charcoal baskets) on your barbecues charcoal grate with 3 firelighters underneath. Light the firelighters and wait 10 to 15 minutes. Using tongs and heatproof gloves, spread the charcoal evenly across one half of the charcoal grate. Place the cooking grill on the barbecue.
Place the chicken on the cooking grill, skin side up, in the indirect zone.
Place the lid on and roast the chicken over indirect medium heat for 50 to 60 minutes or until the internal temperature has reached approximately 64°C.
While the chicken is cooking, make the coriander yoghurt. In a bowl mix together the chopped coriander, yoghurt, lemon juice, salt and pepper.
Once the chicken has reached an internal temperature of 64°C, flip the chicken skin side down onto the direct zone (above the charcoal). Using the back of your tongs, gently press down on the chicken to ensure good contact with the grill. Sear the chicken over direct medium heat for 5 to 10 minutes or until caramelised to your liking.
Remove the chicken from the barbecue and allow to rest for 10 minutes. Carve and enjoy with the coriander yoghurt.