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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If you're barbecuing for lots of people, cook the meat in the oven first then finish it on the barbecue for flavour and to ensure that it is thoroughly cooked. This is particularly important for poultry.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.