8 chicken thigh fillets, skin on, trimmed of excess fat sea salt Lemon wedges, to serve

Crusty bread, to serve (optional)

8 sprigs thyme, leaves picked

1 red chilli, seeded and finely sliced

¹⁄³ cup (80 ml) olive oil

¼ cup (60 ml) lemon juice

½ teaspoon freshly ground black pepper

1 teaspoon honey

300 g butternut pumpkin, peeled and cut into 2 cm pieces

1 tablespoon olive oil

2 tablespoons red-wine vinegar

Sea salt and freshly ground black pepper

Large handful flat-leaf parsley leaves, very roughly chopped

2 tomatoes, seeded and finely diced

1 red capsicum, white insides and seeds removed, finely diced

1 spring onion, white and pale-green parts only, sliced diagonally ½–1 red chilli, seeded and finely sliced

1. Combine the marinade ingredients in a shallow glass or ceramic bowl and add the chicken pieces, turning to coat thoroughly. Cover with plastic fi lm and leave in the fridge to marinate for 2–4 hours.

2. Bring the chicken to room temperature by removing from the fridge half an hour before cooking.

3. To make the salsa salad, boil or steam the pumpkin for 10 minutes until al dente, then set aside to cool to room temperature. Mix together the oil and vinegar in a large salad bowl and season with salt and pepper. Add the pumpkin, fold through the remaining ingredients and set aside.

4. Cook chicken on a preheated chargrill over medium–high heat about 5–8 minutes each side until the outside is scorched and the juices run clear. Set aside to rest, loosely covered, for about 5 minutes.

5. Season with salt before serving alongside the salsa salad with lemon wedges and some crusty bread if you like.