Grilled chicken with spicy guacamole & corn chips
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6
Skip to ingredients
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
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.
