Mexican Chicken


Or as it’s know at my house, Mohican chicken. Why? Because words are fun, that’s why. It also serves to describe the meal as a whole. It always includes grilled chicken, grilled capsicum and onion and guacamole. The seasoning for the chicken is super simple and was inspired by this recipe for Yucatan barbequed chicken. When I first came across this recipe I needed time to find the achiote paste, so I used my infallible logic to come up with a substitute. That chicken is red. What’s also red? Paprika. Bam. What spice is always used in Mexican food? Cumin. That’s it. It tastes so good that by the time I got around to using the original recipe I much preferred the simpler spice rub. This is my go-to meal when cooking for large groups or if I just want to feed a friend something delicious.


This guacamole recipe changed my life. I’ve had a long standing love affair with good old bastardised gringo guacamole, complete with sour cream and sweet chilli sauce. I would usually feel ill from eating too much of it because the sour cream makes it so heavy and rich. But this guacamole is fresh. Fresh and light and unbelievably, actually good for you. I pile on as much guacamole as I do chicken.

When cooking the chicken don’t be scared if the chicken gets really dark, almost black. It’s the spices burning rather than the chicken and it gives it a beautiful smoky BBQ flavour. I don’t give a cooking time for the chicken because I never time it, I just kind of poke it with my tongs. Cutting the chicken open is a sure bet to check that it’s cooked all the way through.

Mexican Chicken

Recipe by Ainsley Badman. 


5 chicken thigh fillets, skinless

5 tbsp smoked paprika

4 tbsp ground cumin

1 tsp sea salt

Place the chicken thighs between two pieces of baking paper and pound with a rolling pin until they are all of an even thickness.

Mix together the spices and salt in a bowl and coat each piece of chicken liberally.

Reserve leftover spice mix (or make more) to use on the vegetables later.

Heat a large grill or frying pan on medium-high, spray pieces of chicken with oil and cook on both sides until the chicken is firm and is white all the way through when cut (don’t be scared to get a lot of colour on the chicken).

Wrap in aluminium foil and rest for 5 mins, then cut into bite sized pieces.


2 red capsicums

3 red onions

Chop the capsicum into small strips and slice the red onion into half moons.

Toss to coat in the reserved spice mix from the chicken.

Using the same pan that the chicken was cooked in, cook over medium heat in a little vegetable oil until capsicum and onion are soft and well caramelised.

To serve:



corn chips

Pile the chicken, vegetables and guacamole onto the tortillas, crumble some corn chips on top and wrap up like a burrito.

The chicken and vegetables also make an awesome topping for nachos.



4 thoughts on “Mexican Chicken

  1. Pingback: Guacamole | not for coco

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