Pulled chicken with charred-lime guac & crispy skin
- Preparation and cooking time
- Prep:
- Cook:
- plus resting
- Easy
- Serves 4
Ingredients
- 8 skin-on bone-in chicken thighs
- 120g tomato ketchup
- 90g American mustard
- 1 tbsp chopped coriander
- 1 tsp smoked paprika, plus 2 tsp for the chicken skin
- 1 tsp cayenne pepper
- 1 tsp garlic powder
- 2 tbsp red wine vinegar
For the guacamole
- 4 limes, halved
- 2 large, ripe avocados stoned and peeled
- pinch of dried chilli flakes
- small pack coriander, chopped
For the salsa
- ½ cucumber, peeled, deseeded and diced
- 2 medium green chillies, deseeded and finely chopped
- 1 garlic clove, crushed
- 1 tbsp olive oil
- 2 limes, juiced
To serve
- 8 large corn tacos, warmed
- soured cream
Method
- STEP 1
Remove the chicken skin from the thighs carefully, keeping them as intact as possible, and set aside. Heat oven to 160C/140C fan/ gas 2. Mix the ketchup, mustard, coriander, spices and vinegar with 100ml water in a casserole dish, then add the chicken and mix until well coated. Cook in the oven, uncovered, for 1 hr 20 mins.
- STEP 2
Meanwhile, spread the reserved skins out on a baking tray lined with parchment, then sprinkle with the paprika and a pinch of sea salt. Place another sheet of parchment on top, followed by another baking tray. Put in the oven on a shelf above the chicken and cook for 40 mins or until completely crisp.
- STEP 3
For the guacamole, heat a griddle or frying pan until extremely hot. Put the limes in the pan, cut-side down, to char, then set aside. Mash the avocado with the juice from half the charred limes, the chilli flakes and half the coriander. Season to taste.
- STEP 4
For the salsa, mix all the ingredients with the remaining coriander and leave for 20 mins to infuse.
- STEP 5
Once the chicken is fall-apart tender, remove from the oven and leave until cool enough to handle. Using a fork, pull the meat away from the bone and shred through the sauce.
- STEP 6
To serve, pile a large spoonful of guacamole onto a taco, add some pulled chicken, then top with the salsa, some chicken crackling and soured cream. Serve the remaining charred limes on the side for squeezing over.
