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Opening out the chicken allows for quicker cooking, ideal for the barbecue.
For the chicken
- 1 whole chicken, spatchcocked (opened out and rib bones removed) Buy Now
- 5 cm piece fresh ginger, roughly chopped
- 4 cloves garlic, roughly chopped
- 1 lemon
- 4 springs thyme
- 300ml vegetable oil
For the salad
- 1 avocado, chopped
- 10 cherry tomatoes, halved
- 1 red onion, finely sliced
- juice and zest of 1 lime
- 1 red chilli, sliced (remove seeds if you prefer)
- 20g basil, chopped
- 20g coriander, chopped
- salt and pepper
- olive oil
Add the ginger, garlic and thyme to a meat tray, place the opened-out chicken on top. Grate over the zest of a lemon. Add a good squeeze of lemon and season well with salt and pepper. Pour over plenty of veg oil and mix everything around so that the garlic, thyme, lemon and ginger is all over the meat. Cover and refrigerate to marinate for 4-6 hours or overnight.
When ready to cook the chicken, prepare the barbecue until the coals are an even ambient temperature. Place the marinated chicken on the grill. Cover and leave for about 15 minutes, then turn, cover and leave again for another 15 minutes.
For the salad, place the sliced onion, chopped tomatoes and herbs in a bowl. Add the lime zest and juice, then the chopped chilli. Add the chopped avocado. Now add salt, pepper and olive oil and mix everything together really well.
Test the chicken to see if it’s cooked. It should read 80C on a digital thermometer in the thickest part of the thigh. Remove from the barbecue and rest for at least 5 minutes.
Place a portion of salad on each plate and top with pieces of the chicken, finished with an extra drizzle of good olive oil. Serve immediately.