For the marinade, chop the ginger, then peel and crush the garlic. Finely grate the lemon zest into a bowl, then add the lemon juice and the rest of the ingredients. Mix well and then set aside while you prepare your chicken.
Pick the parsley leaves and set aside. Finely chop the stalks and add to the bowl. Season and mix well. Add the chicken, massage the marinade into it and leave, covered, for at least 2 hours or overnight.
When ready to cook the chicken, preheat your oven to 190C/gas 5 and fire up your barbecue or get a griddle pan heating up on the hob. Wipe most of the marinade from the chicken (reserving it for basting, later) and place the chicken on the barbecue or griddle, skin-side down, until you have crispy, golden skin. Pop the chillies on, char lightly all over, then transfer to a board. Chop with most of the parsley leaves and set aside.
Transfer the chicken to a roasting tray, cover with foil and pop in the oven for 35–40 minutes, until the chicken is cooked through. About 15 minutes before the end of cooking, remove from the oven, baste with the remaining marinade and any tray juices and place back in the oven, uncovered, to let it get nice and gnarly.
When your chook is nicely cooked, remove it from the oven, dress it with the juice from the remaining lemon, sprinkle over the charred chillies and serve with the yoghurt and parsley.