Name: Grilled chicken with spicy guacamole & corn chips
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6
Cuisine: Mexican
Ingredients: 4 tbsp olive oil; 6 chicken breasts skin on; 6 corn tortillas; 4 large ripe tomatoes cut into 2cm chunks; 1 small red onion finely chopped; 1 long red chilli deseeded and finely diced; ½ tsp Tabasco sauce; juice 2 limes plus extra limes cut into wedges, to serve; 2 large ripe avocados; 80g pack coriander leaves picked and chopped; 20g pack basil leaves picked and chopped; handful flat-leaf parsley leaves picked and chopped

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Grilled chicken with spicy guacamole & corn chips

Grilled chicken with spicy guacamole & corn chips

John Torode

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Serves 6

Easy

Prep: 20 mins

Cook: 25 mins

A star rating of 4.8 out of 5.6 ratingsRate

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A sizzling Mexican-style dish. Don't hold back on the chilli - the cool, creamy avocado and zingy lime will balance the flavours

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Mexican chicken tortillas

A star rating of 4.9 out of 5.8 ratings

Ingredients

Nutrition

Units:

MetricUS

4 tbsp olive oil
6 chicken breasts

skin on
6 corn tortillas
4 large ripe tomatoes

cut into 2cm chunks
1 small red onion

finely chopped
1 long red chilli

deseeded and finely diced
½ tsp Tabasco sauce
juice 2 limes

plus extra limes cut into wedges, to serve
2 large ripe avocados
80g pack coriander

leaves picked and chopped
20g pack basil

leaves picked and chopped
handful flat-leaf parsley

leaves picked and chopped

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Nutrition: per serving

kcal439
fat21g
saturates3g
carbs28g
sugars5g
fibre3g
protein37g
salt1.65g

Method

step 1

Heat a griddle on a medium heat, rub 1 tbsp oil all over the chicken, and season with salt and pepper. Cook for 25 mins, turning every 5 mins, until the skin is golden and the flesh juicy and cooked through. Lift onto a plate to rest.
step 2

Meanwhile, heat oven to 180C/160C fan/ gas 4. Brush the tortillas with 1 tbsp oil, then cut each into 6 triangles. Spread over a large baking sheet, then bake for 10 mins or until golden and crisp.
step 3

Put the tomatoes and onion in a mixing bowl, then add a good pinch of salt and a grind of pepper. Add the remaining olive oil, chilli, Tabasco and the juice of 1 lime. Leave to one side.
step 4

Peel and stone the avocados, then chop and mash lightly. Stir in the remaining lime juice and the tomato mix, then fold through the herbs.
step 5

Slice the chicken and serve it with the corn chips, guacamole and more lime wedges for squeezing over. This great sharing dish goes well with a few cold beers and maybe some mayo.

RECIPE TIPS

COOKING CHICKEN

The secret to the chicken is not too much heat - cook it too fast and the outside will be dry, the inside raw. And keep the skin on to protect that juicy, white flesh.

Recipe from Good Food magazine, July 2009

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A star rating of 4.8 out of 5.6 ratings

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