1.Preheat oven to 180°C.
2.Pound salt, chilli and rinds with a mortar and pestle or process until fine flakes form. Spread salt mixture out on a small oven tray. Bake for 5 minutes or until dry; cool. Store in an airtight jar or container.
3.Whisk juices, oil and honey in a large bowl until combined, then add chicken; stir to coat. Transfer chicken and marinade to a large baking dish with basil.
4.Roast chicken for 50 minutes, turning occasionally, or until cooked through. Cool.
5.Serve chicken and pan juices sprinkled with chilli salt.
Serve with a green salad or roasted vegetables. This chicken would be great as leftovers for a picnic or work lunch.Note