Chargrilled pepper chicken with lime aioli

45 minutes ■ Serves 2 ■ EASY

skinless boneless chicken thighs 4-6
lime 1, juiced
olive oil
mayonnaise 4 tbsp
garlic 1/2 dove, crushed
watercress 50g
cherry tomatoes 10, halved
French-fried oven chips to serve

■ Put the chicken thighs between sheets of clingfilm then gently bash with a rolling pin or the bottom of a heavy pan to flatten. Put in a dish with half the lime juice and 1 tbsp olive oil. Season, adding a few extra grinds of black pepper and toss everything together. Leave for 15 minutes.
■ To make the aToli, mix the mayo with the rest of the lime juice and garlic and season.
■ Heat a griddle (chargrill) to very hot. Shake the chicken free of excess marinade and griddle for 4-5 minutes on each side until cooked through. Mix the watercress and tomatoes. Serve the chicken with aToli, chips and the watercress and tomato salad.

Chargrilled pepper chicken with lime aioli