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Ancho chicken and avocado tacos
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A devilishly good grilled chicken recipe that is smoky, sweet, hot and aromatic. It is blissfully simple to cook and works just as well in the depths of winter as it does in the summer. Perfect for no-fuss weekend eating.
12 pieces of chicken (a mixture of bone-in, skin-on drumsticks and thighs)
2 dried ancho chillies, finely chopped
4 tbsp olive oil
1 onion, chopped
8 garlic cloves, chopped
4 heaped tbsp tomato purée
2 oranges, juice
45ml red wine vinegar
1 tbsp chipotle paste
28g pack coriander
30ml soy sauce
1 tbsp chopped fresh oregano (about ¹⁄ ³ x 15g pack) or 1 tsp dried oregano
30g light brown soft sugar
1 tbsp Worcestershire sauce
8 corn and wheat tortillas
2 avocados, diced
½ x 28g pack coriander, chopped
1 red onion, finely chopped
2 limes, cut into wedges
1. For the marinade, soak the chillies in just-boiled water for 15 minutes. Whizz with all the other ingredients in a blender, season and pour over the chicken. Marinate overnight or for at least 2 hours in the fridge. Remove the chicken from the fridge at least 30 minutes before cooking to bring it to room temperature.
2. Preheat the grill to medium. Wipe any excess marinade off the chicken and put on a foil-lined baking tray. Grill for 30-40 minutes on a low shelf until it looks crisp and is thoroughly cooked, the juices run clear and no pink meat remains. Put the tortillas in the oven, directly on the shelf, for 2-3 minutes to warm through (or lightly char in a griddle pan). Meanwhile, carefully take the meat off the bones and put it on a large plate. Let guests serve themselves, loading the warm tortillas with the chicken, avocado, coriander and red onion, plus lime wedges for squeezing over.
This recipe first appeared in Waitrose & Partners Food, January 2020 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
Per serving (6) 2481kJ
This recipe was first published in December 2019.
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