Mexican Chicken Shake n’ Bake
We’re looking at some healthy, reduced carbohydrate but still helluva tasty recipes!! The Christmas feast is past and time to shed the beef. But it has gotta have flavour and take us on a journey!!! This really quick and easy recipe used our Mexican Seasoning with deep ancho, cumin, lime & Mexican oregano for layers of deliciousness. This can be cooked on the bbq for added wood smoked flavour of simply made in the kitchen for a mid-week easy dinner.
You will need:
-
Mexican Juan More Rub – 4 tbsp
-
Juice of 2 limes
-
5 garlic cloves
-
Drizzle of olive oil
-
Drizzle of runny honey (optional)
- 1 Kg of mixed chicken thighs and drums
- 1 each red, orange and yellow bell pepper sliced into segments
- 4 medium red onions sliced into 8ths
- A pack of vine ripe tomatoes draped through the chicken pieces
Method:
We used 1 Kg of mixed chicken thighs and drums placed into a wide bowl. Add the juice of two limes, a splash of olive oil, 4 tablespoons of Juan More Rub, the chopped-up garlic and a drizzle of liquid honey. Mix together with your hands and slather the mixture all over and into the chicken. Set aside over night or for a couple of hours.
Using a suitable sized tray, lay out the chicken and add the sliced and diced vegetables to the tray. Place the peppers and onions between the chicken pieces to mingle up on the flavours.
Add the veg to the chicken and top off with a light dusting of Juan More Rub and a drizzle of olive oil.
Fan assist oven 180C for about an hour or until the chicken is cooked to 75C internal and the veg and colour of the chicken look right on! Take out and garnish with some delicious greens like spring onions, coriander and chilli.
You can serve this from the tray and add tortillas or rice if you need.
