This is the one I nearly blew the house up with my turning the BBQ gas cylinder the wrong way. Anyway, started it on the BBQ but it was frankly a pain, plus the gar ran out so finished in the oven under the grill. Tasty, and easier. Meat and salad combo.
For the chicken:
Bone the whole chicken ahead of time and soak for a few hours in velveting mix (a couple of spoons of salt and bicarb in soaking water, in a tub in the fridge).
Rinse, pat dry, and apply Moroccan rub (or Baharat or whatever you're using) and in this instance a quarter of a preserved lemon, finely diced, applied to the innder side.
Flatten it out with a BBQ-mesh thing so you can flip it - or just lay out on a rack. Grill. Flip. etc.
For the salad:
Baby spinach, grilled pumpkin, grilled courgette, chopped mint, pepitas.
For the dressing:
Point of difference - Spoon (or to taste) almond butter, good amount of lemon juice to loosen it up, salt and pepper, couple of spoons of Greek yoghurt. This was a pretty zingy sauce that went well with the chicken. Apply liberally.
Cut up the chicken prior to serving.
