Chilli chicken and avocado salsa



For the Pinto and Avocado Salsa


  1. Remove the chicken from the fridge and allow about one hour to come to room temperature.

  2. Mix together the spices, seasoning, herbs and half the olive oil. Rub the mixture into the chicken.

  3. Grill over hot coals or on a preheated, ridged, stovetop grill pan, for about eight minutes on each side, basting with the remaining oil.

  4. To make the salsa, gently stir together all the ingredients in a large bowl and allow to stand for ten minutes before serving.