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1
Heat a dry skillet, add the first four ingredients and toast stirring continuously for about 30 seconds.
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2
Take of the heat and set aside to cool, crush using a pestle and mortar.
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3
Add juice of 1 lime and olive oil and mix well.
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4
Place the chicken breast side down onto a chopping board and cut along both sides of the backbone to remove it.
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5
Remove the wishbone.
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6
Turn the chicken over and flatten it out by pressing down the breast bone firmly.
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7
If you don't want to do this you can either ask your butcher to do it for you or use chicken pieces.
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8
Insert a long metal skewer diagonally through the leg and wing on either side to keep the chicken flat.
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9
Slash the thickest part of the chickens thigh with a sharp knife and place it into a roasting tin.
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10
Pour the marinade over the chicken and the turn it over.
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11
Cover the tin with aluminium foil and keep refrigerated overnight.
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12
Grill under a preheated grill for approx 45 minutes or until juices run clear and chicken turns golden brown.
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13
SALSA.
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14
Just before placing the chicken under the grill, mix the juice of the second lime with the pineapple, onion, chilie and cilantro.
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15
Season to taste with salt and pepper.
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16
Refrigerate for 30 minutes, and the remove from fridge to allow it to reach room temperature before serving.
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17
Serve with the grilled chicken.
