1

Using kitchen scissors, cut chicken along each side of its backbone. Discard backbone. Place chicken, skin-side up, in a large glass or ceramic dish. Using the heel of your hand, press f irmly on the breast bone to flatten the chicken. Trim excess fat around neck and legs.

2

Place chilli, ginger, rind, salt and pepper in a mortar and pestle and pound until crushed. Add 3 teaspoons oil and stir to combine. Pour marinade over chicken and rub over skin to coat well. Cover and refrigerate for 3 hours.

3

Meanwhile, combine avocado, sour cream, juice and Tabasco in a small bowl. Season with sea salt and freshly ground black pepper. Set guacamole aside.

4

Combine tomatoes, onion, capsicum, mint, vinegar and remaining oil in a medium bowl. Set salsa aside.

5

Preheat a barbecue or chargrill over high heat. Cook chicken, skin-side down, for 25 minutes. Turn and cook for 30–35 minutes or until cooked through. Cut into quarters.

6

Meanwhile, cook tortillas for 1–2 minutes each side until lightly charred. Serve chicken with tortillas, guacamole, salsa and lettuce.