DJ BBQ make his Wild Dish debut cooking up healthy grilled chicken fajitas with a beer marinade, guacamole and pico de gallo (Mexican salsa). This recipe is perfect for any social occasion - so many great flavours!
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INGREDIENTS:
1 SLOW GROWN FREE RANGE WHOLE CHICKEN
SMALL SOFT CORN TORTILLAS
RADISHES
FOR THE FILLING:
CHEESE (GRATED) RED LEICESTER & CHEDDAR
2 ONION
2 PEPPERS
2 MUSHROOMS
FOR THE GUACAMOLE:
2 AVOCADOS
VINE TOMATOES
FRESH CORIANDER
LIMES
LEMONS
FOR THE MARINADE:
BEER (LAGER)
SALT
PEPPER
GARLIC GRANULES
ONION GRANULES
PAPRIKA
CHILLI POWDER
CINNAMON POWDER
DRIED OREGANO
FOR THE PICO DE GALLO
RED CHILLIES
GARLIC
1 ONION
3 TOMATOES
METHOD
To make the beer brine/marinade:
In a bowl, put a pinch of the salt, pepper, garlic granules, onion granules, oregano, cinnamon, chilli powder and paprika. Then add two bottles of beer and mix. Place the chicken in the bowl and massage the marinade in the chicken and leave in the fridge overnight.
To make the chicken:
Butcher the chicken and grill on the griddle/BBQ until the skin is crispy on both sides. Place the chicken in the oven at 200°C until the skin is golden brown and cooked in the middle. After the chicken has been cooking for 15-20 mins, take it out and leave it to rest whilst you make the guacamole and pico de gallo.
To make the guacamole:
Scoop out the avocado flesh, add a squeeze of lemon and lime, add some chopped cherry tomatoes and season with some salt.
To make the pico de gallo:
Chop the onions, tomatoes, coriander and a chilli pepper. Add a squeeze of lime and season with salt. Mix together in a bowl.
Filling:
Grill the sliced onions, mushrooms and peppers. Grate the cheese.
Warm the tortillas by placing on the grill pan until they start to bubble.
Assemble wrap and enjoy!
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