Grilled chicken with spicy guacamole & corn chips

• olive oil↗4 tbsp tbsp
• chicken breasts↗6

  skin on

• corn tortillas↗6
• large ripe tomatoes↗4

  cut into 2cm chunks

• small red onion↗1

  finely chopped

• long red chilli↗1

  deseeded and finely diced

• Tabasco sauce tsp
• juice 2 limes

  plus extra limes cut into wedges, to serve

• large ripe avocados↗2
• coriander80g g

  leaves picked and chopped

• basil g

  leaves picked and chopped

• flat-leaf parsley↗

  leaves picked and chopped

Step-by-step instructions

1. 1

   Heat a griddle on a medium heat, rub 1 tbsp oil all over the chicken, and season with salt and pepper. Cook for 25 mins, turning every 5 mins, until the skin is golden and the flesh juicy and cooked through. Lift onto a plate to rest.

2. 2

   Meanwhile, heat oven to 180C/160C fan/ gas 4. Brush the tortillas with 1 tbsp oil, then cut each into 6 triangles. Spread over a large baking sheet, then bake for 10 mins or until golden and crisp.

3. 3

   Put the tomatoes and onion in a mixing bowl, then add a good pinch of salt and a grind of pepper. Add the remaining olive oil, chilli, Tabasco and the juice of 1 lime. Leave to one side.

4. 4

   Peel and stone the avocados, then chop and mash lightly. Stir in the remaining lime juice and the tomato mix, then fold through the herbs.

5. 5

   Slice the chicken and serve it with the corn chips, guacamole and more lime wedges for squeezing over. This great sharing dish goes well with a few cold beers and maybe some mayo.