065/18 – Yucatan Style Chicken and Mango Habanero Salsa:
Really enjoyed the Taco dishes from the Breddos Tacos book so far. Next up was Yucatan Style Chicken and Mango Habanero Salsa.
This recipe is from the Breddos Tacos cook book – You can buy the book by clicking the link below:
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The previous taco cooks from this book were:
The Meat:
A big 600g pack of Chicken Thighs from Gartmorn Farm – £6.73. This chicken is some of the best quality I have tasted so far. Slow growing birds left to mature properly with access to the outdoors, winning combination.
The Prep:
On the day of the cook I blitzed Cayenne Pepper, Smoked Paprika, Oregano, Sea Salt, Black Pepper, Orange Juice, Allspice, Pineapple Juice, Lime Juice, Habanero Chillies, Jalapeno Chillies and Rapeseed Oil. The chicken was put into a bowl, marinade poured on top and mixed in properly then covered and left in the fridge for 6 hours.
Next up I made the Mango Habanero Salsa by cubing a mango and adding lime juice, habanero chilli, coriander leaves, mint leaves, sea salt, sugar and rapeseed oil.
The recipe calls for Crema so I heated up double cream, poured it into a glass bottle and added some buttermilk then put it in the fridge to cool.
THE CHARCOAL:
Oxford Charcoal Hardwood Blend. I had a fair bit left from a previous cook so re-lit it in a couple of spots and gave it 10 minutes to heat up.
The Cook:
Cast iron griddle plate over the direct heat. Deflector plate and grill on the indirect side.
Once the griddle plate felt pretty warm the chicken went on skin side down.
I moved them around a few times.
After around 6 minutes I flipped them over. The skin was nice and charred.
Deviated from the recipe a bit as it tells you to put a covered griddle pan in the oven. I just left the chicken on the griddle plate and kept an eye on the temperatures with the Thermapen.
Time to Rest:
Once the chicken hit 70c it was time to come off.
I took the skin off the chicken and lightly pulled the meat apart. The skin was cut up and added to the side, I planned to add some of the skin to the taco with the meat. 
Time to Plate Up:
Wahaca Tortillas heated in a pan, topped with the chicken meat, some chicken skin, mango and habanero salsa, coriander, pickled chilli, crema and a squeeze of lime. Awesome!
Time to Eat:
I was so hungry by this point, a few sneaky bites of the chicken had fired up my taste buds!
SUMMARY:
Another great recipe from Breddos Tacos again, quicker than the other dishes cooked so far as it’s grilled rather than slow cooked. The meat was great quality as always but the taste from the marinade was fantastic. The flavour combination in the taco all worked really well, thoroughly enjoyed the tacos and ended up eating four but I think I could have kept going!
| Cook Difficulty: | 2/5 |
| Cook Duration: | Quick: 2/5 |
| Cook Equipment: | Kamado Joe Big Joe |
| Cook Method: | Direct / Griddle |
| Charcoal: | Oxford Charcoal Hardwood Blend |
| Smoking Wood: | N/A |
| Cook temperature: | 250c |
| Cook time: | 12 minutes |
| Internal temperature: | 70c (Thermapen) |
| Notes: | No major changes |
THE BOOK:
This recipe is from the Breddos Tacos cook book – You can buy the book by clicking the link below:
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