Delicious Barbecue Brunch Tacos | Jamie Oliver x Weber

By Jamie Oliver · 60 min

Ingredients

Instructions

1. Put the chicken thighs in a large bowl with the chipotle paste and 2 tablespoons of olive oil. Coat the chicken well, then season with sea salt. Marinate in the fridge for at least 30 minutes, ideally overnight, and take it out to reach room temperature 1 hour before cooking.
2. Light the barbecue, set it to high, close the lid and preheat for 10 to 15 minutes.
3. Trim the top and bottom of the pineapple, remove the skin, and cut it into quarters lengthwise, discarding the core. Grill with the lid open for about 5 minutes, turning often, until lightly charred. Transfer to a board to cool.
4. Lower the heat to medium (about 180°C). Place the chicken skin-side down over direct heat, close the lid and cook for 20 minutes, turning halfway. Baste with the juices, then cook skin-side down for another 10 minutes, until well browned and reaching 74°C (165°F) on a meat thermometer. Rest on a board for 10 minutes, then slice the meat off the bone and pull it apart with a fork.
5. Peel and destone the avocado, mash the flesh until smooth in a bowl. Roughly chop most of the coriander and keep a few leaves aside. Add half the chopped coriander to the avocado, squeeze in the lime juice and season to taste.
6. Chop the charred pineapple into 1 cm chunks, mix with the reserved chopped coriander and the Tajin, toss to combine and transfer to a bowl.
7. Grill the tortillas with the lid open for about 30 seconds per side, until lightly coloured. Set aside on the board.
8. Deseed and finely slice the chillies and put them on the board with the chicken, the sour cream in a small bowl, the avocado, the pineapple salsa and the reserved coriander leaves. Assemble the tacos.

Summarized from Jamie Oliver's video. Watch it for the details.

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LimeChicken thighSour creamTortillaAvocadoPineapple