BBQ Chicken Thighs with Russian Salad

Steps

1. Bring a small pot of salted water to the boil. Preheat BBQ hot plate or grill to high (if using) Cook potatoes and carrots in pot of boiling water for 12-15 minutes, until tender. Once tender, add peas and cook for about 1 minute, until bright green and tender. Drain well then return to pot. Cover to keep warm.
2. While potatoes cook, place eggs in a medium 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, peel and cut into quarters. While eggs cook, heat a drizzle of oil in a large fry-pan on medium-high heat.
3. Pat chicken dry and season with chicken spice mix and salt. Add chicken to pan and cook for about 3 minutes each side (depending on thickness), or until cooked through. Set aside, covered, to rest for 2-3 minutes.
4. While chicken cooks, roughly chop lettuce and finely chop dill (if using). Add both to a medium bowl, along with all remaining Russian salad ingredients (except egg), toss together and season to taste.
5. To serve, divide Russian salad and eggs between plates, top with BBQ chicken thighs and serve lemon wedges on the side.