Categories: Grilling

Ingredients

• 2 garlic cloves
• 4 scallions
• 1/2 red onion
• 1/2 scotch bonnet chile, seeded
• 1 handful flat-leaf parsley leaves
• 1 tsp fresh thyme leaves
• 2 tbsp. fresh lime juice
• 2 tbsp. canola oil
• 1/4 tsp ground allspice
• Salt and black pepper
• 4 chicken breast halves, butterflied
• 1 recipe creamy avocado salsa (see recipe)

Directions

1. Place garlic, scallions, red onion, chile, parsley, thyme, lime juice, oil and allspice in a food processor or blender; pulse to a paste. Add salt and pepper to taste. Open out chicken breast halves and spread 1 tbsp. paste on each opened breast. Fold breasts over again. Thread a skewer through cut edges of breast, weaving in and out several times to hold the chicken together. Grill skin side down over medium-hot coats until skin is crisp, 7 minutes. Turn and continue grilling until chicken is opague with no trace of pink, another 5 minutes.

2. Sprinkle with salt and pepper. Serve hot with creamy avocado salsa.

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