Mexican Fire Chicken
Juicy chicken thighs with a lime-honey glaze, cooked on the grill or in the oven. The boldly seasoned chicken is cooked indirectly, glazed, and lightly caramelized at the end.
Ingredients for 4 servings:
- 800 g boneless chicken thighs
-
13 g Blackburns’ Mexican seasoning blend (test quantity) - 2 tbsp rapeseed oil
- 1 lime
- 1 tbsp honey
Preparation
Step-by-step instructions
- 1
Pat the chicken dry and rub it all over with oil and Mexican seasoning. Then let it marinate in the fridge for 20 minutes.
- 2
Preheat the grill for indirect heat to 180–200 °C and cook the chicken indirectly for approx. 20–25 minutes.
- 3
Mix the honey with 1 tbsp lime juice and lightly glaze the meat during the last few minutes.
- 4
Finally, grill the chicken briefly over direct heat until the surface is lightly caramelized, and cook to an internal temperature of at least 74 °C.
Oven version
No grill needed
Cook the chicken at 200 °C with top and bottom heat on a rack or baking tray, then briefly switch on the grill function at the end and check the internal temperature.
Pro Tips
Hawk’s Tip
Start without adding extra salt. Don’t apply the honey glaze too early so it doesn’t burn.
