4.5
2 ratings

Smoky Mexican Chicken

Hot or cold, these chicken thighs are always delicious
Smoky Mexican Chicken
Natasha Milne

Chipotle chillies add a delicious spicy, smoky flavour to food. They’re sold in tins in adobo sauce and are worth hunting down from delis, specialist food stores and online shops.— Katy Holder, author of A Moveable Feast

Ingredients

  • 2 Tablespoons olive oil, plus extra for greasing
  • 1 Tablespoon brown sugar
  • 2 Tablespoons apple juice
  • 1 chipotle chile in adobo sauce, finely chopped
  • 2 garlic cloves, crushed
  • 1 Teaspoon dried oregano
  • 1 Pound 2 ounces to 1 pound 5 ounces boneless, skinless chicken thighs, preferably free range, cut in half
  • Lime wedges, to serve

Directions

Combine the oil, sugar, apple juice, chile, garlic, and oregano in a bowl and season with sea salt and freshly ground black pepper. Add the chicken and toss to coat. Cover and leave to marinate in the fridge for at least 1 hour or up to 4 hours.

Remove the chicken from the marinade, allowing any excess marinade to drip off.

Brush a barbecue or chargrill pan with oil, then heat to medium-high. Cook the chicken for 5-6 minutes on each side, or until cooked through. Cut into smaller pieces to serve, if you like. Serve hot or cold, with lime wedges.

If you’re taking these to a place that has a barbecue, take them uncooked, then cook on arrival.

 

Recipes excerpted with permission from A Moveable Feast by Katy Holder (Hardie Grant, 2017)

Nutritional Facts
Servings5
Calories Per Serving70
Total Fat6g9%
Sugar3gN/A
Saturated0.8g4.1%
Cholesterol5mg2%
Protein1g3%
Carbs4g1%
Vitamin A87µg10%
Vitamin C11mg18%
Vitamin E0.9mg4.6%
Vitamin K6µg7%
Calcium9mg1%
Fiber0.4g1.4%
Folate (food)2µgN/A
Folate equivalent (total)2µg1%
Iron0.3mg1.5%
Magnesium5mg1%
Monounsaturated4gN/A
Niacin (B3)0.5mg2.3%
Phosphorus16mg2%
Polyunsaturated0.6gN/A
Potassium59mg2%
Sodium178mg7%
Sugars, added2gN/A
Zinc0.1mg0.9%