Chipotle chicken and flat breads
about this recipe
If you’re craving something bold, vibrant, and seriously satisfying, this one’s for you. Our chipotle chicken is packed with smoky heat and deep flavour, served up with soft, grilled flatbreads and sweet roasted corn ribs for that perfect charred crunch. To cool things down, we’ve paired it with a light, zingy crème fraîche dressing—studded with cucumber, fresh coriander, mint, and a squeeze of lime. It’s a plate full of contrast: spicy and soothing, crispy and creamy, rich and refreshing. Ideal for sharing, feasting, or just treating yourself.
This recipe is quick and easy, and delivers fantastic results. Whilst being fairly straight forward, if you do have something to ask, don’t worry—I’m always here to help! Feel free to email me anytime for any advice by clicking the orange button below.
SERVES6
30
minutesMARINATING
6 hours
COOKING TIME
30
minutes
Ingredients
CHIPOTLE CHICKEN
6 chicken breasts butterflied
1 large dried chiptole chilli
2 garlic cloves fine chopped
1 tsp of sweet smoked paprika
1 tsp of ground cumin
Juice of 1 lime
2 tbsp olive oil
Sea salt
GRILLED FLAT BREAD
250g of self raising flour
250g of greek yoghurt
Pinch of sea salt
1 tbsp of olive oil
ROASTED CORN RIBS
2 corn cobs
6 tbsp butter
2 tsp of fennel seeds
Sea salt and cracked black pepper
CUCUMBER SALAD
1 cucumber, ribbons (peeled)
1 red onion finely sliced
1 tbsp of apple cider vinegar
1 tsp of sugar
Fresh mint leaves
Fresh coriander leaves
SERVE WITH
200g creme fraiche
Zest of lime
FResh coriander leaves
Equipment
BBQ or ribbed griddle plates
Skillet or frying pan
Roasting trays
Mixing bowls
Thick wooden chopping board
Large cooks knife or mandolin
Potato peeler
Measuring spoons
Scales
Zester / Microplane
method
1. Marinate the chicken
Soak the dried pepper in hot water until soft. Finely chop the garlic cloves then mix with the paprika, cumin, lime juice, olive oil and sea salt. Take the stem and seeds out. of the pepper, remove any skin then mash the flesh with the spiced chopped garlic paste. Butterfly the chicken breasts and cover with the chipotle mash. Leave for 6 hours. Cook on the grill for 5-6 minutes on both sides then set aside to rest under foil while you get on with the other jobs.
2. Grilled flat bread
Mix all of the ingredients together in a bowl until a dough forms. Knead for a few minutes then seperate into 6 balls. Roll into thin rounds like flour toritllas (or buy flour tortillas to skip this step). Grill the breads just before your ready to eat so they are fresh and toasty. Double the quantity if you liek a lot of bread.
3. Roasted corn ribs
Quarter the corn cobs length ways with a large cooks knife. Be careful doing this. Melt the butter with the fennel seeds, salt and pepper. Toss the ribs in the melted butter and place on a roasting tray. Roast for 20 minutes at 200˚C turn over after 10 minutes or grill on the bbq.
4. Cucumber salad
To make cucumber ribbons simply peel the cucumber all the way through with a potato peeler or mandolin, toss with the sugar, vinegar, mint leaves and coriander. Slice the red onion as thinly as you can with a knife or carefully on the mandolin. Toss into the cucumber rmix and serve.
5. Serve
Mix the zest of one lime with chopped coriander leaves into the creme fraiche and stir. Put everything together on a large platter with wedges of lime and pickled chillies and serve in the middle of the table for everyone to get stuck in.
Chef’s Tips
Enhance the salad with finely sliced ;lettuce of your choice or rocket, add black olives a la greque and add hummus if you don’t like yoghurt.
Recent Comments