This is a really flavorful chicken salad, that’s also a great way to use leftover barbecued chicken.
Chicken quarters on the bone
Red bell pepper
White wine vinegar
Salt (to taste)
Pepper (to taste)
Start by marinating your chicken in a mixture of lime, white wine, white wine vinegar, turmeric, cumin, salt, and pepper.
While your chicken is marinating, add your red bell pepper to a hot grill (add water-soaked hickory chips), and allow the skin of the pepper to char.
Turn it frequently to make sure that the pepper chars completely, then remove it from the grill, and place it in a brown paper bag for several minutes (this will help the charred skin separate from the pepper).
Next, peel the pepper, slice it, and set it aside for later.
After your chicken has marinated, mix cumin, brown sugar (not too much), turmeric, rosemary, salt, and pepper, then coat both sides of the chicken.
Place the chicken on your grill (over a high heat area, or an open flame), and sear both sides.
Next, reduce the heat, and move your chicken away from direct heat. Add, water-soaked hickory chips (optional) to your grill, and cook covered on medium heat for 1-1.5 hours.
When your chicken is done, allow it to cool/rest for 10 minutes, then pull it into loose chunks.
Mix your chicken with your sliced red pepper, sliced onion, olive oil, white wine vinegar, basil, parsley, chives, capers, and a bit of Dijon mustard.
Mix it just enough to bring everything together, then serve it warm.