Bajun chicken

Bajun seasoning:
25g spring onions, trimmed
25g red onion, trimmed
1 level teaspoon red chilli, finely chopped
15g flat-leaf parsley
1 tbsp thyme leaves
sea salt, black pepper
juice of half a lime
3 tbsp extra virgin olive oil

Finely chop the onions, chilli and herbs together. Mix them in a bowl with salt and pepper, the lime juice and olive oil. Score the chicken breasts 0.5cm deep on both sides, about 2cm apart. Season with salt and spread one heaped teaspoon of Bajun seasoning on each side, filling the grooves. Place on a plate, cover with clingfilm and chill for up to two hours. Grill or barbecue the chicken on a medium-hot heat, taking care not to scorch the herbs.