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Prep Time
4 Hours -
Cook Time
20 Minutes -
Makes
8 Chicken thigh fillets
Ingredients
Marinade Ingredients
- 2 medium cloves of garlic, crushed
- 2 teaspoons of dried chilli flakes or dried ancho chillies
- 1 jalapeno chilli deseeded and roughly chopped
- 1 tablespoon grated fresh ginger
- 2 teaspoons smoked sweet paprika (Spanish if possible)
- 2 tablespoons cider vinegar
- 1 teaspoon dark brown sugar
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 2 teaspoons sea salt
- ¼ cup water
To serve
- 8 wraps or flatbread
- 1 ripe avocado mashed
- 2 handfuls of washed salad leaves
- ¼ cup coriander leaves
- 8 mini Roma tomatoes sliced
- 1 lime cut into wedges
- Sour cream
You'll Need
- 2 large Multix Resealable Freezer bags
- Multix Baking Paper
- Multix Embossed Alfoil Non-stick
Method
- Place all the marinade ingredients in a food processor and blitz till you have a smooth paste.
- Place the chicken thigh fillets in the Multix freezer bags. Pour in the marinade, seal the bag, and massage the marinade into the meat. Place it in the refrigerator for at least 4 hours or overnight.
- When you’re ready to cook, place the marinated chicken on the BBQ (option to line with Multix Alfoil for easy clean up)
- Cook for 5 minutes on each side until cooked through. Slice a larger piece of chicken to check that the middle is cooked through and ready to serve. (no longer pink)
- Warm the wraps, place the salad leaves, coriander, and tomatoes on a large plate. Put the mashed avocado, sour cream, and salsa (if desired) in small bowls and serve the adobo chicken cut into slices, allowing everyone to choose their preferred filling and assemble their own wraps.