To prepare the chermoula rub, mix all the ingredients together until combined.
Massage the marinade all over the chicken and leave to marinate for at least an hour.
Preheat the barbecue to its hottest setting or place a chargrill pan over high heat.
Cook the chicken, skin-side down, for 10 minutes, then turn it over and cook for a further 10 minutes or until cooked through (check by inserting a skewer into the leg – the chicken is cooked if the skewer is warm to touch when removed).
Transfer the chicken to a plate and serve with lemon wedges.