INGREDIENTS
4 chicken breasts, trimmed
2 tablespoons sunflower oil
2 tablespoons tomato purée
2 red chillies, finely chopped
1 garlic clove, finely chopped
1 tablespoon Worcester sauce
2 tablespoons demerara sugar
Salt and ground black pepper
150ml white wine
For the tomato salsa:
8 ripe vine tomatoes, chopped
1 medium red onion, chopped
1⁄2 cucumber, seeded and diced
1⁄2 teaspoon paprika
2 tablespoons balsamic vinegar
1 red chilli, seeded
Salt and ground black pepper
Juice of half a lime
METHOD
1) Make shallow cuts on the surface of each chicken breast, approximately 1⁄2in apart. This will allow the marinade topenetrate into the flesh making it tender and flavoursome.
2) Place in a non-metallic dish large enough to carry the chicken breasts in one layer. Combine all of the marinade ingredients and pour over the chicken breasts. Leave to marinate in the fridge for approximately 30 minutes.
3) To make the tomato salsa, place all the salsa ingredients apart from the salt and black pepper in a large bowl and stir until thoroughly mixed. Place the salsa in the fridge until required.
4) Preheat the barbecue for 40 minutes before cooking. Ensure the coals are medium hot and the flames have died down properly.
5) Lay the marinated chicken breasts on the preheated grill leaving about 1in between each breast. Ensure as much of the chicken is in contact with the grill as possible. Grill for about eight minutes each side until cooked through.
6) Remove the salsa from the fridge, season with salt and black pepper and stir. Spoon a good portion of the salsa onto four plates and top with a devilled chicken breast. Serve immediately.