Barbequed Chicken with Citrussy Chargrilled Spring Onions
Eat with avocado cream in a wrap. 17
tomato purée (passata)
scotch bonnet chile peppers
1 heaped handful, roughly chopped
soy sauce, tamari
a few dashes
up to 2 teaspoons
cut into bits or 12 chicken pieces
salt and black pepper
scallions, spring or green onions
Whizz olive oil, onion, garlic, tomato purée, orange juice, chili, coriander, soy sauce and sugar together in blender.
Pour over chicken.
Season and marinate overnight (or for at least a few hours).
Take the chicken out at least 30 minutes before cooking so it can reach room temperature Light BBQ and wait til flame has cooled enough to hold your hand 20cm over without squealing.
BBQ chicken until brown and crispy all over - maybe 5 minutes each side.
Stick a skewer into to make sure no pink juice comes out.
Drizzle olive oil over spring onions.
Season and BBQ until charred and completely soft.
Dress with squeeze of lime and serve with chicken.