Stuffed Barbecued Chicken with Papaya Salsa

8 chicken thighs, boned and laid flat.
Breadcrumbs from 3 slices of white bread
4 cloves of garlic, crushed
6 spring onions, finely chopped
A handful of finely chopped sage
1 very finely chopped red pepper
1 egg

Papaya Salsa:
The flesh of two papaya chopped into ½" cubes
1 very finely chopped onion
1 red chilli, finely chopped
A handful of fresh coriander, finely chopped
1 tbsp white wine vinegar
1 tbsp lemon juice
2 tbsp sunflower oil.

To make the stuffing, combine all the ingredients and bind with the egg. Spread a little over each of the chicken thighs and then roll and tie the thighs with string.
Cook on a medium barbecue for 18-20 minutes, turning occasionally.
To make the salsa combine all the ingredients and season with a little salt and pepper.
Serve with salad leaves or watercress.