Ingredients

750g Free range chicken breast fillets, chopped

2/3 cup chilli jam (see note)

600g chat potatoes

olive oil cooking spray

1 avocado, peeled, diced

baby spinach and lemon wedges, to serve

Method

1.    Thread chicken onto skewers. Place in a ceramic dish. Combine chilli jam and 1 tablespoon warm water. Pour over chicken. Turn to coat. Refrigerate for 30 minutes, if time permits.

2.    Cook potatoes in a saucepan of boiling water for 10 minutes or until just soft. Drain. Set aside for 10 minutes to cool. Place in a single layer on a large baking tray. Using the palm of your hand, flatten potatoes slightly. Spray both sides with oil.

3.    Preheat barbecue plate on medium-high heat and grill on medium heat. Barbecue potatoes on barbecue plate for 5 minutes each side or until golden and crisp. Grill skewers for 3 minutes each side or until just cooked through.

4.    Arrange avocado and spinach on plates. Top with skewers. Serve with crisp potatoes and lemon wedges.

Notes & tips

• You will need 12 pre-soaked skewers
• Chilli jam: This hot, spicy Thai paste is traditionally used as a marinade or to flavour stir-fries and Thai salads. You can also dollop it into casseroles and soups or combine it with mayonnaise to go on chicken sandwiches.
• Placing a piece of non-stick (silicon) baking paper on a hot barbecue plate (not an open grill) prevents dairy, sugar and herb marinades burning. It also keeps the plate clean.
• Soak bamboo skewers in cold water for 30 minutes to prevent them burning on the barbecue. Alternatively, use metal skewers - the square or twisted types will hold food better than round ones.