Barbecued Chicken with Tomato, Almond and Chilli Salsa

When it comes to chicken, I really do prefer the dark meat – with lots more connective tissue and fat, it stays moister and tastes better. The whole leg is boned down the side and the meat with the skin attached is beaten out a little to regulate the cooking time. By all means, if you don’t want the skin and don’t want to bother boning the leg out, then just buy skinless thigh fillets.