Tequila & Lime chicken with Mexican griddled corn salad.

This is probably the most colour I have ever put on one plate!

The taste is pure Mexico sunshine.

Such a simple sharing dish to prep. Just place in the middle of the table and let everyone grab a bit of what they like. I like to serve it with corn tortillas, Monterey jack cheese and dollops of soured cream.



Ingredients for Tequila & lime chicken

1 large corn fed chicken


Marinade ingredients

60ml tequila

60ml lime juice

Zest from 2 limes

1 tsp ground coriander

1 tsp chipotle chilli flakes

3 fat garlic cloves grated

1 tsp ground cumin

2 tbsp olive oil

1 tsp chilli powder

1 tsp ground black pepper

1 tsp salt

2 tbsp Cholula hot sauce


Mexican griddled corn salad

3 large corn cobs

1 tin mixed salad beans

Handful of quartered cherry tomatoes

2 avocados chopped

4 chopped spring onions

1 small diced red onion

2 fat red chilli’s (mild ones) finely diced

Small handful of chopped green jalapeños

Handful of black olives halved

Large handful chopped fresh coriander.

Salad dressing

50ml olive oil

50ml lime juice

½ tsp cumin

½ tsp ground coriander

½ tsp smoked paprika

1 grated clove garlic

Salt & pepper

Accompaniments

1 pack of corn tortillas

1 tub soured cream

Grated Monterey Jack cheese


Here’s how…..

Prepare your chicken by turning it over breast side down. Then take some sturdy scissors or a strong serrated knife and cut out the backbone. Start at the parsons nose (bum) snipping away until you get to the neck end on both sides of the backbone.

The backbone will lift away. This takes a bit of strength so be careful.

Turn the chicken over then firmly press between the breasts until you hear a crack and the chicken is flattened. This allows lovely even cooking.

Now deeply score the thighs, legs and breasts to allow the marinade to penetrate.

Mix all the marinade ingredients together and rub into the chicken and scored areas. Place the chicken in the fridge to marinade, ideally overnight or 4 hrs minimum.


Remove the chicken from the fridge 30 mins prior to cooking and preheat the oven to 180c.

Cover roasting dish with chicken in foil and place in the oven for 1 hr.

Meanwhile you can make a start on the salad.

You’ll need a large dish or serving platter, this is a big salad!

Place the corn cobs in a saucepan with boiling salted water and boil for about 5 minutes. Remove and dry.

Heat a griddle pan to searing hot, lightly oil and salt the cobs then griddle until lightly charred on all sides. Set aside to cool slightly.


Rinse and thoroughly drain mixed beans, add to bowl, add tomatoes, avocado, coriander, spring onion, chilli, red onion, olives, and jalapeños.

Hold the cobs vertically and firmly on the work surface then using a sharp knife cut down the cobs to remove the kernels. They should come away from the cob in clumps.

Toss the corn through the salad.


Mix together all the ingredients for the dressing in a jug and set aside for when you’re ready to serve.


Back to the chicken.

Remove the foil from the chicken and using a large spoon baste the chicken in the zesty juices and return to the oven to brown up for 30 minutes. or place on the BBQ for 20 mins (10 each side)

Dress the salad and place in a bed on a large platter drizzled with your spicy dressing then place the chicken on top. Glaze the top of the chicken with the pan juices.

Dollop sour cream randomly around the dish and warm some corn tortillas, and a good pile of grated Monterey jack cheese.

Serve to a happy hungry crowd with cold beers.


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