Spice up taco Tuesday with this epic Chicken taco recipe from Hayden Quinn
You won't believe these came out of your kitchen!
By Practical Parenting Team
November 03 2020
Mexican Butterflied Lilydale Free Range Chicken Tacos
Prep time: 15 minutes
Cook time: 35 minutes
NOTES: *To butterfly a chicken, place the chicken breast-side down on a stable board and using poultry scissors cut along either side of the backbone and remove. Turn the chicken over again so that it is breast-side up. Rotate the legs sideways and using the palm of your hand press down on the breast and flatten against the board.
- 2 tbsp extra virgin olive oil
- 1 tbsp smoked paprika
- 1 tbsp ground cumin
- 1 tbsp dried oregano
- 1⁄2 tsp chilli powder
- 1⁄2 tsp ground cinnamon
- Finely grated zest of 1 orange
- Juice, 1 orange
- 1 tbsp sea salt
- 1 Lilydale Free Range Whole Chicken, butterflied*
Coriander Jalapeno Crema
- 1 bunch coriander, torn (stems and leaves only) 4 jalapeno, roughly chopped250g sour cream
- 1 ripe avocado
- 1 tbsp water
- 1 tbsp australian extra virgin olive oil Juice, 1 lime
- Sea salt, to taste
- 12 mini Corn tortilla, charred on BBQ 4 jalapeno, charred on BBQ
- Lime, to serve
- Coriander, to serve
- 90g feta, finely crumbled, to serve
Step 1. Preheat a hooded BBQ (or oven) to 200C. Place all marinade ingredients into a small bowl and mix well to combine. Pour over Lilydale Free Range chicken and rub all over, at this point you can either cook the chicken right away or place in the fridge to marinate. Cooking chicken skin side up over a medium high BBQ for 15 mins, flip and cook skin side down for 5 mins until lightly charred, flip again so chicken is again skin side up and finish the cooking process for a further 15mins or until chicken is cooked through and juices run clear when checked.
Step 2. While the chicken is cooking, make the crema by placing all ingredients into a blender or food processor and blitzing until smooth. Set aside to serve.
Step 3. Serve the whole chicken to the table with corn tortillas, charred jalapenos, lime, coriander and crumbled feta to DIY your own chicken tacos.