Smoky Chilli Chicken with Crushed Avocado

Smoky Chilli Chicken with Crushed Avocado

Every summer we discover a new recipe that becomes the hot “crowd” favourite. This one, from Gourmet Traveller, now sits in our top 10! Easy, tasty and everyone loves it.

1/3 cup (80ml) olive oil
¼ cup (60ml) lime juice
2 teaspoons ground pasilla chilli (see notes)
1 teaspoon each ground cumin and ground coriander
1 clove garlic, chopped finely
10 skinless chicken thigh fillets (2.2kg), chopped coarsely
3 corn cobs (1.2kg), husks removed
2 medium tomatoes (300g), chopped coarsely
12 corn tortillas (300g)
1 lime, cut into wedges
¼ cup loosely packed coriander sprigs, to garnish


  1. Combine 2 tablespoons of the oil, half the juice, the spices and garlic in a large bowl; season to taste. Add chicken, stir to coat in marinade, cover, refrigerate for 20 minutes.
  2. Meanwhile, heat a barbecue (or grill plate or grill) over medium high heat. Drizzle corn with 1 tablespoon of the remaining oil; cook, turning occasionally, for 10 minutes or until tender and slightly scorched. Remove from the heat. When cool enough to handle, cut kernels from cobs; transfer to a medium bowl and set aside. Just before serving, add tomato and the remaining oil and remaining juice, season to taste; toss to combine.
  3. Meanwhile, make crushed avocado.
  4. Warm the tortillas on the barbecue for 1 minute each side, then wrap in a tea towel and set aside to steam.
  5. Thread chicken pieces onto 20 bamboo skewers (see notes); cook on barbecue for 8 minutes or until browned and cooked through, turning occasionally. Serve chicken skewers with tortillas, corn salad, crushed avocado and lime wedges. Garnish with coriander sprigs.


2 medium avocados (500g), chopped coarsely
2 cloves garlic, chopped finely
1 fresh small red chilli, chopped finely
2 tablespoons olive oil
2 tablespoons lime juice
Pinch of ground pasilla chilli
½ cup coarsely chopped coriander

Combine ingredients in a medium bowl; season to taste and refrigerate until required.


For this recipe, soak the skewers in cold water for 30 minutes. Pasilla chillies are dried Mexican chillies with a deep smoky flavour. They’re available from specialty spice shops and specialty/gourmet food stores. If unavailable, substitute smoked paprika.


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