Mexican Split Chicken, Labne, Lime Jalapeno Hot Sauce

Mexican Split Chicken, Labne, Lime Jalapeno Hot Sauce

 
$28.92
 

Serves 4

Ingredients Included

  • 1 Butterflied chicken 

  • 1 x Mexican paste

  • 100g Labne

  • Lime Jalapeño Hot Sauce

Pantry Items

  • 2 tbsp olive oil

  • Salt & pepper, to taste

To serve (NOT INCLUDED)

  • Steamed rice or warm tortillas

  • Fresh coriander leaves

Method

  1. Prepare the Chicken

    • In a small bowl, mix Mexican paste with olive oil.

    • Rub the mixture all over the butterflied chicken. Season with salt & pepper.

    • Marinate for at least 30 minutes (or overnight for extra flavour).

  2. Cook the Chicken

    • Preheat your BBQ or oven to 200°C.

    • Place the chicken skin-side up and cook for 40–50 minutes, or until the juices run clear and the skin is golden and slightly charred. Rest for 10 minutes before slicing.

  3. Make the Labne

    • Stir a pinch of salt through the labne. Chill until ready to serve.

  4. Assemble & Serve

    • Lay down a bed of steamed rice or warm tortillas.

    • Top with sliced Mexican split chicken.

    • Add a dollop of labne and a good drizzle of Lime Jalapeño Hot Sauce.

    • Garnish with fresh coriander leaves.