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Grilled Chicken With Spicy Guacamole And Corn Chips

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Ingredients
  Olive oil 4 Tablespoon
  Chicken breasts 6 (Skin On)
  Corn tortillas 6
  Ripe tomatoes 4 Large, cut into 2 cm chunks
  Red onion 1 Small, finely chopped
  Long red chili 1 , deseeded and finely diced
  Tabasco 1⁄2 Teaspoon
  Lime juice 2 Tablespoon, cut into wedges (Juice Of 2 Limes, Plus Extra Limes Cut Into Wedges, To Serve)
  Ripe avocados 2 Large
  Coriander 80 Gram, leaves picked and chopped (1 Package)
  Basil 20 Gram, leaves picked and chopped (1 Package)
  Flat leaf parsley 1 Cup (16 tbs), leaves picked and chopped (Handful)
Directions

GETTING READY
1) Preheat oven to 180C/160C fan/ gas.
2) Heat the griddle over a medium heat.
3) Peel, stone and chop the avocados and mash them lightly.

MAKING
4)Marinate the chicken with 1 tablespoon oil and sprinkle with the salt and pepper. Then grill the chicken for 25 minutes, turn after every 5 minutes until evenly cooked . Remove on a plate and keep aside.
5) Brush 1 tablespoon oil over the tortillas, cut out 6 triangles from each and place them on a large baking sheet. Bake the tortillas for 10 minutes or until crisp and golden.
6) In a mixing bowl, add the tomatoes and onion, then season with salt and pepper. Stir in rest of the olive oil ,Tabasco, chilli and 1/2 the lime juice , then keep the bowl aside.
7) Stir in the tomato mixture and rest of the lime juice into the mashed avocados, then fold in the herbs.

SERVING
8) Slice the grilled chicken and serve with the crisp tortillas, guacamole and a few wedges of lime.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Mexican
Course: 
Main Dish
Method: 
Grilling
Ingredient: 
Chicken
Interest: 
Gourmet
Preparation Time: 
30 Minutes
Cook Time: 
35 Minutes
Ready In: 
65 Minutes
Servings: 
6

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