Adelaide Chef Peter Milosevic with the help of Olivia Stratton, shows us how to turn a plain chicken thigh into a BBQ masterpiece!

BBQ Olive Tapenade Chicken served on Asparagus with Lime Mayonnaise

Ingredients
Chicken Thigh Fillets (as many as you like!)
Olive Tapenade (home made or store bought)
Asparagus

Ingredients for the Lime Mayonnaise
4 egg yokes
Dijon Mustard (1 hefty teaspoon)
Juice of 1 Lime
Olive oil - added slowly

Method
Separate skin from chicken thigh fillets and spread a layer of olive tapenade underneath (home made or store bought). Cook on hotplate to sear skin then transfer to cooler char-grill and cook 5 minutes each side, until chicken is cooked.

Make up mayonnaise at this time or earlier and then cook asparagus during last five minutes of chicken cooking

For the Asparagus, Drizzle with olive oil and sprinkle with sea salt and pepper then place on the Char-grill… moving the asparagus spears all the time to prevent burning.

Method - Lime Mayonnaise
Combine 4 egg yolks with a hefty teaspoon of good Dijon mustard and juice of 1 Lime. Blend with wand food processor to emulsify the lime juice with the egg yolk. Next slowly add the oil… if you do it too quickly the egg will split from the oil and you'll need to start over again. Add the oil until you have your preferred mayonnaise consistency.

Serve Chicken on bed of Asparagus and drizzle with Lime Mayonnaise - Voila!