Preheat the BBQ to medium-high heat.
Slice the courgettes lengthwise into long ribbons – about ½ cm thick. Place in a shallow dish and lightly drizzle with olive oil and season with salt. Grill the courgettes on the BBQ for about 3 – 4 minutes each side until charred and soft. In a small bowl, mix together the olive oil, honey, garlic, basil, vinegar, lemon juice & zest. Pour over the courgettes and toss to coat. Set aside and leave to marinate.
Place the chicken on the BBQ and cook as per packet instructions until charred, golden and cooked through. Leave to rest before butchering into quarters.
While the chicken is cooking, place the ricotta & lemon juice into a food processor, season with salt and blitz to combine. With the motor is still running, slowly drizzle in the olive oil until the ricotta becomes smooth and creamy.
Spread the ricotta onto a large serving platter. Top with the marinated courgettes and chicken pieces, drizzling over any of the resting juices from the chicken. Top with the toasted hazelnuts and some extra basil to serve.