Mexican Barbecue Chicken

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Mexican chicken

Yield: 4-5


  • 1 x size 16 chicken
  • 2 tablespoons olive oil
  • 2 tablespoons smoked paprika
  • 3 cloves garlic, crushed and chopped
  • 1 tablespoon ground cumin
  • 2 teaspoons finely grated lime rind
  • sea salt
  • coriander leaves
  • lime wedges
  • spicy pumpkin seeds (optional)


Sit the chicken on a board, spine side up.  Using a sharp heavy knife or sturdy kitchen shears cut the chicken through the spine and then turn over and press on the breast to flatten the chicken out.  Cut the spine completely away from the chicken and either save to make stock or discard.
Place the chicken in a shallow dish and rub the chicken with oil and then the smoked paprika, garlic, cumin, lime and sea salt.  Refrigerate for at least 1 hour but longer if possible to allow flavours to penetrate.
Heat a barbecue grill plate to hot (or you can cook in oven set at 200 C)  cook the chicken for 30-40 minutes, turning half way through cooking, until juices test clear when pierced with a skewer.  If the chicken is become too dark too quickly then transfer to a hot plate and reduce heat to medium.
Serve scattered with coriander leaves, lime wedges and spicy pumpkin seeds (see recipe).

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