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Photo of Chilli and lemon barbecued chicken by WW

Chilli and lemon barbecued chicken

Total Time
4 hr 25 min
30 min
55 min
The zesty marinated chicken, creamy guacamole and crisp tortillas in this meal prove Mexican food’s versatility


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


1 tsp


½ tsp

Olive oil

1 tbs


1 medium, mashed

Extra light sour cream

1 tbs

Lemon juice

1 tbs

Tabasco, hot pepper

½ tsp, few drops to taste


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


  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.