Ingredients

Method

• 8 pieces free-range chicken drumsticks and thighs
• Olive oil
• Sea salt and freshly ground black pepper
• 1 T soya sauce
• 1 T honey
• 2 cos lettuce
For the tomato vinaigrette, mix:
• 200 g baby Rosa tomatoes, halved
• 2 - 3 T red wine vinegar
• 3- 4 T olive oil
• 1 clove garlic, crushed
• 2 spring onions, chopped
• Flat-leaf parsley, roughly chopped
• Sea salt and freshly ground black pepper, to taste

Method

Ingredients

Moisten the chicken with the oil and season. Arrange in a single row on a tin foil-lined grill pan. Slide under a hot grill, not too close, and grill for 5 to 10 minutes a side, or until nicely browned and tender.

Mix together the soya sauce and honey and brush over the chicken. Wrap in tin foil and set aside.

Rinse and dry the lettuce. Split in half lengthwise, season and oil lightly. Grill for a few minutes, until wilted and starting to crisp and catch on the edges.

Place the chicken, plus the juices, and lettuce on a platter. Spoon over the tomato vinaigrette.

Cook’s note: I like the dressing on the sharp side, but use less vinegar if you prefer.