serves
4
prep
10 minutes
cook
25 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
25
minutes
difficulty
Easy
level
Ingredients
- 4 chicken thigh fillets
- ½ x 100 g packet "El Yucateco" achiote paste
- ½ orange, juiced
- ½ tsp salt
- 80 ml vegetable oil
- 1 red onion, finely sliced
- 2 tomatoes, sliced
- corn tortillas, to serve
Red onion salsa
- 1 red onion, finely sliced
- 1 tbsp olive oil
- 2 tsp vinegar
- splash of fresh orange juice
- 1 tbsp dried oregano
- salt
Marinating time 2 hours or overnight
Instructions
Prick the chicken thighs all over with a fork to allow the marinade to be absorbed. Using your hands, crumble the achiote paste into a wide bowl and add the orange juice and salt to make a smooth sauce. Thoroughly rub the mixture into the chicken.
Tear off 4 large squares of foil. Wrap each chicken thigh in foil. Refrigerate the parcels for at least 2 hours or ideally overnight.
Meanwhile, combine the salsa ingredients in a bowl and refrigerate for at least 1 hour so the onion softens a little.
Preheat the barbecue.
Heat the vegetable oil in a frying pan and sauté the onion until translucent. Add the tomato slices and fry them gently on both sides until just soft. Unwrap the chicken parcels and add some onion and tomato to each one, then rewrap.
Cook the parcels on the barbecue for about 20 minutes, being careful not to overcook the chicken. Turn the parcels over halfway through cooking. Unwrap the cooked parcels and serve the chicken in corn tortillas topped with the salsa.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
