Butterflied Chicken Tacos with Coriander Jalapeno Crema

15 mins Prep
35 mins Cook
4 Serves
  • 1 Lilydale Free Range Whole Chicken, butterflied*


  • 1 tbs sea salt
  • Juice, 1 orange
  • Finely grated zest of 1 orange
  • ½ tsp ground cinnamon
  • ½ tsp chilli powder
  • 1 tbs dried oregano
  • 1 tbs ground cumin
  • 1 tbs smoked paprika
  • 2 tbs extra virgin olive oil

Coriander Jalapeno Crema

  • Sea salt, to taste
  • Juice, 1 lime
  • 1 tbs australian extra virgin olive oil
  • 1 tbs water
  • 1 ripe avocado
  • 250g sour cream
  • 4 jalapeno, roughly chopped
  • 1 bunch coriander, torn (stems and leaves only)

To serve

  • 90g fetta, finely crumbled, to serve
  • Coriander, to serve
  • Lime, to serve
  • 4 jalapeno, charred on BBQ
  • 12 mini Corn tortilla, charred on BBQ
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  1. Preheat hooded BBQ (or oven) to 200C. Place all marinade ingredients into a small bowl and mix well to combine. Pour over chicken and rub all over, at this point you can either cook the chicken right away or place in the fridge to marinate. Cooking chicken skin side up over a medium high BBQ for 15 mins, flip and cook skin side down for 5 mins until lightly charred, flip again so chicken is again skin side up and finish the cooking process for a further 15mins or until chicken is cooked through and juices run clear when checked.
  2. While the chicken is cooking, make the crema by placing all ingredients into a blender or food processor and blitzing until smooth. Set aside to serve.
  3. Serve whole chicken to the table with corn tortillas, charred jalapenos, lime, coriander and crumbled feta to DIY your own chicken tacos.
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