Place the chicken skin side up on a plate, rub the skin with olive oil, salt and pepper.
Cook the chicken over hot barbecue coals for 10-15 minutes, turning once until the chicken is charred on the outside. Cut into a thick chunk and check that it is cooked through, with no pink showing.
Meanwhile mix all the salad ingredients together in a bowl and season to taste.
Serve the chicken on a bed of rice with the salad and guacamole served alongside.
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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.