Mexican Butterflied Chicken Tacos with Coriander Jalapeno Crema

By Hayden Quinn
Serves  4
Preparation   15 mins
Cooking   35 mins
Print recipe


  • 1 Lilydale Free Range Whole Chicken, butterflied*


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

Coriander Jalapeno Crema

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

To serve

  • 12 mini Corn tortilla, charred on BBQ
  • 4 jalapeno, charred on BBQ
  • Lime, to serve 
  • Coriander, to serve
  • 90g fetta, finely crumbled, to serve


  • 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. 
  • 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. 
  • Serve whole chicken to the table with corn tortillas, charred jalapenos, lime, coriander and crumbled feta to DIY your own chicken tacos. 


  • To butterfly a chicken, place the chicken breast-side down on a stable board and using poultry scissors cut along either side of the backbone and remove. Turn the chicken over again so that it is breast-side up.
  • Rotate the legs sideways and using the palm of your hand press down on the breast and flatten against the board.