Ingredients
Method
1.Rinse chickens; pat dry on paper towels. Using kitchen scissors, cut chickens through the breastbone. Remove and discard skin and excess fat. Using the palm of your hand, flatten each chicken. Cut along each side of backbone; discard. Combine chilli sauce, cumin and 1 tablespoon water in a small bowl. Brush mixture liberally over chicken.
2.Place in a large airtight container. Chill for 4 hours to marinate.
3.Preheat a lightly oiled barbecue grill to moderate. Spray chicken with oil. Place chicken, flesh-side up, on grill. Cook, covered, for 15 minutes. Turn chicken; cook, covered, for 10-15 minutes or until browned and cooked.
4.Meanwhile, cut pineapple into 1cm pieces. Combine pineapple, cucumber, juice and coriander in a medium bowl.
5.Arrange chicken on a platter. Top with salsa.
We used a chicken twin pack, available at supermarkets. You can use frozen chicken, thawed.
Note