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Photo of Chilli and lemon barbecued chicken by WW

Chilli and lemon barbecued chicken

7
Points®
Total Time
4 hr 25 min
Prep
30 min
Cook
55 min
Serves
4
Difficulty
Moderate
The zesty marinated chicken, creamy guacamole and crisp tortillas in this meal prove Mexican food’s versatility

Ingredients

Whole raw skinless chicken

800 bag(s), (Buy 1.4kg) fat trimmed

Fresh green chilli

2 whole, thinly sliced

Fresh ginger

2 tsp, finely grated

Fresh lemon rind

2 tsp, finely grated

Salt

1 tsp

Pepper

½ tsp

Olive oil

1 tbs

Avocado

1 medium, mashed

Extra light sour cream

1 tbs

Lemon juice

1 tbs

Tabasco, hot pepper

½ tsp, few drops to taste

Tomato(es)

2 medium, finely chopped

Red onion

1 medium, thinly sliced

Green capsicum

1 medium, finely chopped

Fresh mint

¼ cup(s), chopped

Rice wine vinegar

1 tsp

Iceberg lettuce

1 head(s), medium, cut into chunks

Instructions

  1. Using kitchen scissors, cut chicken along each side of its backbone. Discard backbone. Place chicken, skin-side up, in a large glass or ceramic dish. Using the heel of your hand, press f irmly on the breast bone to flatten the chicken. Trim excess fat around neck and legs.
  2. Place chilli, ginger, rind, salt and pepper in a mortar and pestle and pound until crushed. Add 3 teaspoons oil and stir to combine. Pour marinade over chicken and rub over skin to coat well. Cover and refrigerate for 3 hours.
  3. Meanwhile, combine avocado, sour cream, juice and Tabasco in a small bowl. Season with sea salt and freshly ground black pepper. Set guacamole aside.
  4. Combine tomatoes, onion, capsicum, mint, vinegar and remaining oil in a medium bowl. Set salsa aside.
  5. Preheat a barbecue or chargrill over high heat. Cook chicken, skin-side down, for 25 minutes. Turn and cook for 30–35 minutes or until cooked through. Cut into quarters.
  6. Meanwhile, cook tortillas for 1–2 minutes each side until lightly charred. Serve chicken with tortillas, guacamole, salsa and lettuce.

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