Barbecued chicken with guacamole recipe
Ingredients
4 chicken breast fillets
2tbsp olive oil
200g (7oz) guacamole
rice to serve
salt
freshly ground black pepper
For the salad
150g (5oz) baby plum tomatoes, halved
For the salsa
1 small red onion, finely chopped
2tbsp chopped fresh coriander
juice of 1 lime
1tbsp olive oil
pinch of caster sugar
Place the chicken skin side up on a plate, rub the skin with olive oil, salt and pepper. Cook the chicken over hot barbecue coals for 10-15 minutes, turning once until the chicken is charred on the outside. Cut into a thick chunk and check that it is cooked through, with no pink showing. Meanwhile mix all the salad ingredients together in a bowl and season to taste. Serve the chicken on a bed of rice with the salad and guacamole served alongside.
