Weber Australia/New Zealand
By Jamie Oliver
Chipotle chicken tacos
With charred pineapple salsa & zingy smashed avo
45 mins plus heating
Not Too Tricky
serves 4
About the recipe
My gnarly barbecued chicken tacos are a total treat. Juicy, tender and really fun to make, they're perfect for a Friday night fakeaway.
Recipe From
Ingredients
8 small free-range chicken thighs, skin on, bone in
1 tablespoon chipotle paste
olive oil
1 pineapple
1 ripe avocado
1 bunch of fresh coriander (30g)
1 lime
¼–½ teaspoon Tajin seasoning
8 small corn or flour tortillas
1 fresh red chilli
1 fresh green chilli
sour cream, to serve
BARBECUE KIT
Weber barbecue tongs
Weber instant-read thermometer or meat probe
Method
- Place the chicken thighs in a large bowl with the chipotle paste and 2 tablespoons of olive oil. Rub the chipotle mix all over the chicken to coat, then season with sea salt. Leave to marinate in the fridge for at least 30 minutes, or ideally overnight, bringing to room temperature 1 hour before cooking.
- Ignite the burner, set it to high and leave with the lid closed to preheat for 10 to 15 minutes.
- Top and tail the pineapple, slice off the skin and quarter lengthwise, removing and discarding the core. Place these wedges on the grill and cook with the lid up for 5 minutes, or until lightly charred, turning regularly. Remove to a board and leave to cool.
- Turn down the heat to medium (about 180°C). Once at temperature, place the chicken on the barbecue on a direct heat, skin-side down, then close the lid and cook for 20 minutes, turning halfway through. Baste the chicken with its juices, then continue cooking, skin-side down, for a further 10 minutes, or until gnarly and registering 74°C on a meat thermometer. Transfer to a serving board to rest for 10 minutes, then slice the meat off the bone and pull apart with a fork.
- Meanwhile, peel and destone the avocado, scoop the flesh into a bowl and mash until smooth (you could also do this in a mini food processor). Roughly chop most of the coriander, reserving a few nice leaves, add half to the bow of avocado, squeeze over the juice of the lime, and season to perfection.
- Chop the charred pineapple into 1cm chunks, scatter over the reserved chopped coriander and sprinkle over the Tajin seasoning. Toss with your hands to combine, then transfer to a nice bowl.
- Place the tortillas on the barbecue and cook with the lid up for about 30 seconds per side, or until lightly coloured. Remove to the serving board.
- Deseed and finely slice the chillies and add to the serving board with the chicken. Put the sour cream in a small bowl and place on the board along with the avo, pineapple salsa and reserved coriander leaves. Load up your tacos and tuck in!
Recipe tested on a Weber Q+ Barbecue
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