Grilled chicken with spicy guacamole & corn chips

Grilled chicken with spicy guacamole & corn chips

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(5 ratings)

Prep: 20 mins Cook: 25 mins


Serves 6
A sizzling Mexican-style dish. Don't hold back on the chilli - the cool, creamy avocado and zingy lime will balance the flavours

Nutrition and extra info

Nutrition per serving

  • kcalories439
  • fat21g
  • saturates3g
  • carbs28g
  • sugars5g
  • fibre3g
  • protein37g
  • salt1.65g
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  • 4 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 6 chicken breast, skin on
  • 6 corn tortillas



    In Spain, a tortilla is a kind of omelette, with ingredients added - frequently sliced cooked…

  • 4 large ripe tomato, cut into 2cm chunks



    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 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



    The same shape, but smaller than…

  • 2 large ripe avocado



    Although it's technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…

  • 80g pack coriander, leaves picked and chopped
  • 20g pack basil, leaves picked and chopped



    Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…

  • handful flat-leaf parsley, leaves picked and chopped



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

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  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.

  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.

  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.

  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.

  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.

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Comments (4)

gariloki's picture
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Made this as part of a recent mexican dinner party and went down a treat with tequila flavoured beer!

lynnerob84's picture
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Delicious and so easy to make. I didn't use Tabasco or parsley but you don't need it - you can make any variation of guacamole as you like! Love it!

lucindakate's picture
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Tastes fantastic!

karina_ams's picture
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Yum! It is a perfect summerdish. Nice indeed with a cold beer!!
Especially when you scrape the last bits of guacamole of your plate with the chips mmm This is so very much better then the 'glow in the dark'-green substance from the supermarket; and so easy to prepare!

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