Grilled chicken with spicy guacamole & corn chips

Cut two squares of parchment paper that are around the same size.
Lay one piece of parchment on your work surface. Place a chicken breast on top of it.
Top with the second piece of paper and lightly bash with a rolling pin or meat cleaver until it reaches a uniform thickness of around 1.5cm.

How to marinate chicken

If you have time, it's a good idea to marinate the chicken before grilling. Submerging the meat in an acidic marinade like lemon juice or vinegar will ensure the meat is juicy and tender. Strong herbs, chillies, spices and aromatics will penetrate through the meat and add flavour.

How to grill chicken

Set a cast iron ridged skillet pan over a high heat for around 7-10 mins to get really hot.
Flatten the chicken to around 1.5cm in thickness (as per the method above).
If the chicken is marinated in oil, put it directly on the hot griddle. If it hasn’t been marinated, drizzle each piece with ½ tbsp oil and season well with salt. Don’t season with black pepper as this will catch on the hot pan and burn.
Cook the chicken on each side for 4-5 mins if it’s a breast and 6-8 mins for thigh, turning with a pair of tongs. Leave to rest, covered, for 5 mins before serving.