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1 hr 45 min
1 hr 45 min
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I thought it would be too spicy, but it turned out just perfect. I made chicken tacos—normally, I cook the chicken fresh on the spot, but this time, I marinated it overnight in yogurt and habanero hot sauce. And let me tell you, I’m marinating my chicken way more often from now on. It takes zero extra effort, just a little planning ahead. After roasting to perfection, I sliced the meat and mixed it back with the pan juices for extra flavor. Then, I built the ultimate taco with an avocado, orange, and charred scallion salad, pickled onions, cilantro, and a final kiss of habanero hot sauce. The layers of flavor were unreal—spicy, tangy, smoky, and fresh. Definitely a taco I’ll be making again!
Start by spatchcock the chicken (or butterfly)- place it breast-side up on a cutting board. Grab a pair of poultry shears and cut along both sides of the backbone to remove it. Then, flip the chicken over and press firmly on the breastbone until it lays flat. This method helps the chicken cook faster and more evenly, giving you perfect results every time.
Place the chicken in a ziplock bag and add yogurt, habanero hot sauce, and salt. Seal the bag and massage the marinade into the chicken to coat it evenly. Refrigerate overnight or for up to 2 days to let the flavors fully develop.
When you’re ready to cook the chicken, take it out of the fridge and gently wipe off any excess marinade with your hands. You don’t want to rinse it off completely, but removing the extra ensures a better sear and texture.
Place the chicken in a deep baking dish—this will help retain its juices while cooking. Roast in the oven at 205°C (200°C) for 30 minutes, then reduce the heat to 350°F (175°C). Every 10 minutes, remove the chicken from the oven and baste it with the pan juices to keep it moist and flavorful. The total cooking time should be about 1 hour to 1 hour and 15 minutes, or until the chicken is deep golden brown and its internal temperature reaches 165°F (75°C).
To make the salad, start by charring the spring onions directly over an open flame on the stovetop until they are nicely blackened and softened. Let them cool slightly, then slice them thinly for a smoky, flavorful addition to your salad.
In a bowl, combine the cubed avocados, orange segments, and charred spring onions. Squeeze the juice from the leftover orange membranes over the salad for extra freshness. Season with lime juice, salt, habanero hot sauce, and a drizzle of olive oil. Gently toss everything together.
Heat up the corn tortillas until soft—either on a pan, flipping constantly, or in the microwave wrapped in a towel for 30–45 seconds. Once warm and pliable, fill them with the cubed chicken, avocado-orange salad, pickled onions, and fresh cilantro. Finish with a squeeze of lime, a pinch of salt, and an extra drizzle of hot sauce if you like it spicier. Enjoy!
YASSS!
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