Guys I’m taking over my friend’s food truck! The date will be revealed soon, but in the meantime this weekend I’ve just about sorted the menu I want to serve. Lots of dishes tested, and this one is a winner, although it didn’t quite make the cut for the truck! This may be another chipotle chicken dish two weeks running but who cares🤷♂️, it tastes great. Perfect as the main protein for a Mexican inspired lunch.
Takes 35 minutes + marinade time, makes 4 work lunches
INGREDIENTS
1 pack of skinless, de-boned chicken thighs
3-4 dried chipotle chillis
1 lime
2 cloves garlic
Olive oil
Salt and pepper
METHOD
1) Pre heat your oven at 180C. In a blender blitz up the chillis, the juice and zest of a lime, the garlic and olive oil. Season with salt and pepper.
2) Chop your chicken thighs into chunks and pour over the marinade, mixing well. Leave to marinade in the fridge ideally for 3-4 hours, but 30 minutes is fine.
3) When you’re ready to cook, lay the chicken on a baking tray and roast for 30 minutes.
4) Serve with rice or in a tortilla with some guac and sour cream.
