BBQ Chicken Thigh with Russian Salad

Steps

1. a small pot of salted water to the boil. Preheat BBQ hot plate or grill to high (if using).
2. Cook potatoes and carrot in pot of boiling water for 7-8 minutes, until tender. When vegetables have 2 minutes cook time remaining, add frozen peas and cook until bright green and tender. Drain well and keep warm.
3. While potatoes cook, place egg in a small pot and cover with water. Bring to the boil, reduce to a simmer and cook for 3 minutes. Drain and cool slightly under cold water, then peel and cut in half. While egg cooks, heat a drizzle of oil in a small fry-pan on medium-high heat.
4. Pat chicken dry with paper towels and season with chicken spice mix. Add chicken to pan and cook for about 3 minutes each side (depending on thickness), or until cooked through. Set aside, covered with foil, to rest for 2-3 minutes.
5. While chicken cooks, roughly chop cos lettuce and finely chop dill.
6. While chicken rests, prepare the rest of the salad. Add all Russian salad ingredients (except egg) to a medium bowl, mix to combine and season to taste with salt and pepper.
7. place Russian salad and egg halves onto a plate. Top with BBQ chicken thigh and dollop with any extra lemon aioli (if desired). Sprinkle over crispy shallots (if using) and serve lemon wedges on the side.