Barbecued Marinated Chicken with Avocado and Tomato Salsa

Name: Barbecued Marinated Chicken with Avocado and Tomato Salsa
Ingredients: 1 tbsp chopped coriander leaf; 2 sticks of celery, washed, trimmed, and sliced as thinly as possible; 1–2 fresh chillies (to taste), de-seeded and very finely chopped; 2 red peppers, halved, de-seeded, and skinned as described; Half a red onion, skinned and very finely diced; 1–2 garlic cloves (to taste); 8 tomatoes, skinned, halved, and de-seeded; 2 large garlic cloves, finely chopped; 4 tbsp dark soya sauce; ½ pint/285 ml olive oil; 6 pieces of chicken, with skin on; 1 tsp balsamic vinegar; Salt and freshly ground black pepper; 4 tbsp olive oil; 3 avocados, skinned, diced, and tossed in 2 tbsp lemon juice; Salt and freshly ground black pepper; 1 tbsp chopped flat-leaved (if possible) parsley; 3 avocados, skinned, diced, and tossed in 2 tbsp lemon juice

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Claire Macdonald Cookbook

By Claire Macdonald

Published 1997

About

When barbecuing pieces of chicken, it is wise to marinate them for 24 hours (or longer) in a simple mixture of olive oil, soya sauce and chopped garlic to avoid potential dryness as they cook.

Ingredients

6 pieces of chicken, with skin on
½ pint/285 ml olive oil

Main course
Winter
Summer

Method

Mix together the marinade ingredients and pour over the chicken pieces. Leave to marinate for 24 hours or more, turning the pieces over whenever you remember.

For the salsa, chop half the tomatoes into chunks and put them in a food processor or blender, along with the garlic, red onion, 2 of the red pepper halves and the chillies. Whiz until well blended.

Cut the rest of the tom