Nick Grimshaw

And then that's all the sauce you've got here, you see, as well.

That's good.

And then we're serving it with this lovely quick pickled onions, which are basically sliced red onions, added some lime juice.

I added a little bit of sugar and some salt and a little bit of white wine vinegar as well.

But you can make it with just salt and lime juice and red onions.

That is a juicy chicken.

Do you think that's from going under the skin?

Under the skin, you know, I covered it slightly with foil at the beginning just so it keeps moist and it steams a little bit and then take the foil off halfway through so then it really roasts all together.

And there's like a little red onion and tomato salsa there.

Yeah, this is really good.

And so it's just red onion sliced, cooked down really slowly.

Not slowly, for about 12 minutes until they really cook down and they're soft.

Then you add garlic into there, chopped garlic.

And you also add tinned tomatoes.

And I also added a little bit of chipotle chili into there as well.

And then cook that until you have this nice thick paste.

So good.

And garlic goes in the marinade as well in the chicken.

So garlic everywhere.

You can feel it, taste it.