Mix together the Orange Blossom Essence, Chermoula, Cumin, Olive Oil, Orange Juice, Orange Rind, Garlic, and Thyme together and mix well to form your marinade. Pour over the chicken and allow to marinate for a minimum of 4 hours, but preferably overnight.
About an hour before you want to cook remove the meat from the fridge. Light your BBQ and set up for 2 zone cooking. Whilst your BBQ is coming up to speed make the Pistachio Salad.
Start by toasting the Pistachios. I did them for around 5 minutes before chopping them in a food processor, Slice the Gem lettuce into 1-inch strips and add to a bowl. Dice your feta and add to the bowl with the lettuce and add the pistachios. Peel your Orange and split out the Orange segments then cut them in half and add to the bowl. Finally, combine the Olive Oil and White Wine Vinegar together and then add to the bowl. Toss all the ingredients together and set to one side.
Next, cook your chicken. Add to the direct area of the BBQ and cook for 5-7 minutes on each side. Keep the marinade as you can brush it over the chicken as you are cooking it. Use a instant-read thermometer to check the internal temp. You are looking for a temperature of 75°C.
Once ready take the chicken off the BBQ and allow them to rest for a few minutes. Add the salad to your plate, slice the chicken and place on top of the pistachio salad and enjoy!!!