DJ BBQ - Healthy Chicken Fajitas w Gizzi Erskine | Wild Dish
- 8 years ago
DJ BBQ make his Wild Dish debut cooking up healthy grilled chicken fajitas with a beer marinade, guacamole and pico de gallo (Mexican salsa). This recipe is perfect for any social occasion - so many great flavours!
SUBSCRIBE: http://bit.ly/SubWildDish
INGREDIENTS:
1 SLOW GROWN FREE RANGE WHOLE CHICKEN
SMALL SOFT CORN TORTILLAS
RADISHES
FOR THE FILLING:
CHEESE (GRATED) RED LEICESTER & CHEDDAR
2 ONION
2 PEPPERS
2 MUSHROOMS
FOR THE GUACAMOLE:
2 AVOCADOS
VINE TOMATOES
FRESH CORIANDER
LIMES
LEMONS
FOR THE MARINADE:
BEER (LAGER)
SALT
PEPPER
GARLIC GRANULES
ONION GRANULES
PAPRIKA
CHILLI POWDER
CINNAMON POWDER
DRIED OREGANO
FOR THE PICO DE GALLO
RED CHILLIES
GARLIC
1 ONION
3 TOMATOES
METHOD
To make the beer brine/marinade:
In a bowl, put a pinch of the salt, pepper, garlic granules, onion granules, oregano, cinnamon, chilli powder and paprika. Then add two bottles of beer and mix. Place the chicken in the bowl and massage the marinade in the chicken and leave in the fridge overnight.
To make the chicken:
Butcher the chicken and grill on the griddle/BBQ until the skin is crispy on both sides. Place the chicken in the oven at 200°C until the skin is golden brown and cooked in the middle. After the chicken has been cooking for 15-20 mins, take it out and leave it to rest whilst you make the guacamole and pico de gallo.
To make the guacamole:
Scoop out the avocado flesh, add a squeeze of lemon and lime, add some chopped cherry tomatoes and season with some salt.
To make the pico de gallo:
Chop the onions, tomatoes, coriander and a chilli pepper. Add a squeeze of lime and season with salt. Mix together in a bowl.
Filling:
Grill the sliced onions, mushrooms and peppers. Grate the cheese.
Warm the tortillas by placing on the grill pan until they start to bubble.
Assemble wrap and enjoy!
Follow us:
Facebook: http://bit.ly/WDFbook
Twitter: http://bit.ly/WDtwitter
Instagram: http://bit.ly/WDinstagram\
Follow DJ BBQ:
https://twitter.com/DJ_BBQ
https://www.youtube.com/djbbq
https://www.instagram.com/djbbq/
Follow Gizzi:
https://twitter.com/GizziErskine
https://instagram.com/gizzierskine
Endemol and its producers are not responsible for the outcome of any recipe you try from this video and do not provide any assurances nor accept any responsibility or liability with regard to their originality quality or safety. If you try this at home, there may be different results depending on ingredients, cooking temperatures, typos, errors, omissions, or individual cooking ability. Be careful when cooking with raw ingredients such as eggs, chicken or fish and seek expert advice if you are unsure. Always take care when using sharp knives or other cooking implements and make sure you don’t burn yourself or others while cooking. You should be fully aware of and accurately advise others of the presence of substances which might provoke an adverse reaction in some consumers. If you are under 16 please seek permission from a parent or guardian before attempting this recipe at home.
SUBSCRIBE: http://bit.ly/SubWildDish
INGREDIENTS:
1 SLOW GROWN FREE RANGE WHOLE CHICKEN
SMALL SOFT CORN TORTILLAS
RADISHES
FOR THE FILLING:
CHEESE (GRATED) RED LEICESTER & CHEDDAR
2 ONION
2 PEPPERS
2 MUSHROOMS
FOR THE GUACAMOLE:
2 AVOCADOS
VINE TOMATOES
FRESH CORIANDER
LIMES
LEMONS
FOR THE MARINADE:
BEER (LAGER)
SALT
PEPPER
GARLIC GRANULES
ONION GRANULES
PAPRIKA
CHILLI POWDER
CINNAMON POWDER
DRIED OREGANO
FOR THE PICO DE GALLO
RED CHILLIES
GARLIC
1 ONION
3 TOMATOES
METHOD
To make the beer brine/marinade:
In a bowl, put a pinch of the salt, pepper, garlic granules, onion granules, oregano, cinnamon, chilli powder and paprika. Then add two bottles of beer and mix. Place the chicken in the bowl and massage the marinade in the chicken and leave in the fridge overnight.
To make the chicken:
Butcher the chicken and grill on the griddle/BBQ until the skin is crispy on both sides. Place the chicken in the oven at 200°C until the skin is golden brown and cooked in the middle. After the chicken has been cooking for 15-20 mins, take it out and leave it to rest whilst you make the guacamole and pico de gallo.
To make the guacamole:
Scoop out the avocado flesh, add a squeeze of lemon and lime, add some chopped cherry tomatoes and season with some salt.
To make the pico de gallo:
Chop the onions, tomatoes, coriander and a chilli pepper. Add a squeeze of lime and season with salt. Mix together in a bowl.
Filling:
Grill the sliced onions, mushrooms and peppers. Grate the cheese.
Warm the tortillas by placing on the grill pan until they start to bubble.
Assemble wrap and enjoy!
Follow us:
Facebook: http://bit.ly/WDFbook
Twitter: http://bit.ly/WDtwitter
Instagram: http://bit.ly/WDinstagram\
Follow DJ BBQ:
https://twitter.com/DJ_BBQ
https://www.youtube.com/djbbq
https://www.instagram.com/djbbq/
Follow Gizzi:
https://twitter.com/GizziErskine
https://instagram.com/gizzierskine
Endemol and its producers are not responsible for the outcome of any recipe you try from this video and do not provide any assurances nor accept any responsibility or liability with regard to their originality quality or safety. If you try this at home, there may be different results depending on ingredients, cooking temperatures, typos, errors, omissions, or individual cooking ability. Be careful when cooking with raw ingredients such as eggs, chicken or fish and seek expert advice if you are unsure. Always take care when using sharp knives or other cooking implements and make sure you don’t burn yourself or others while cooking. You should be fully aware of and accurately advise others of the presence of substances which might provoke an adverse reaction in some consumers. If you are under 16 please seek permission from a parent or guardian before attempting this recipe at home.