Hayden Quinn

BBQ · hayden quinn recipe

31 January 2021

Mexican Butterflied Chicken Tacos with Coriander Jalapeño Crema

Created with Lilydale Free Range Chicken

Who needs hot sauce when you can slather your taco with my coriander and jalapeño crema! So good and perfect to share with friends.

Serves
4
Prep
10 mins
Cook
45 mins
Difficulty
Easy
Oven
200°C fan-forced
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Mexican Butterflied Chicken Tacos W/ Corianda Jalapeno Crema, recipe by Hayden Quinn

Ingredients

Marinade

Coriander jalapeño crema

To serve

Method

  1. Preheat hooded barbecue (or oven) to 200°C fan-forced. Place all marinade ingredients into a small bowl and mix well to combine.
  2. Pour over chicken and rub all over, at this point you can either cook the chicken right away or place in the fridge to marinate. Cooking chicken skin side up over a medium–high barbecue for 15 minutes, flip and cook skin side down for 5 minutes until lightly charred, flip again so chicken is again skin side up and finish the cooking process for a further 15 minutes or until chicken is cooked through and juices run clear when checked.
  3. While the chicken is cooking, make the crema by placing all ingredients into a blender or food processor and blitzing until smooth. Set aside to serve.
  4. Serve whole chicken to the table with corn tortillas, charred jalapeños, lime, coriander and crumbled feta to DIY your own chicken tacos.

Notes

To butterfly a chicken, place the chicken breast-side down on a stable board and using poultry scissors cut along either side of the backbone and remove. Turn the chicken over again so that it is breast-side up.

Rotate the legs sideways and using the palm of your hand press down on the breast and flatten against the board.

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