Hot Mexican Chicken





15 min


45 min


Like 99

Spicy Mexican Chicken

  • 1 whole organic chicken - quartered
  • 1/2 brown onion - diced
  • 4 garlic - minced
  • 1/2 - 1 tsp chilli flakes
  • 1 tsp cumin powder
  • 1 tsp sweet paprika
  • 1 tsp smoked paprika
  • 1/2 - 1 tsp cayenne pepper
  • large pinch pink salt
  • 3 tbs coconut oil

After going out for Mexican food on Friday, my taste buds were fizzing for those distinct flavours.  Last night I had my mind set on a spicy fish dish but alas had to settle for chicken…needless to say I wasn’t disappointed.  In addition to the chicken I made some guac and a tomato/coriander side – I’ll post the recipes for these soon.

I quartered the chicken myself but if you’re not confident doing it yourself then you can buy it already done or simply cook the whole chicken (add 10 minutes cooking time) If you want to give it a crack – use this clip as a reference https://www.youtube.com/watch?v=DBb-Q9OqL0Q

Make the spice rub first to allow flavours to infuse then address your chicken. Tailor the amount of cayenne/chilli according to your tolerance to heat.

  • Pre-heat oven 200 degrees
  • In a bowl combine the onion, garlic and spices
  • Add 2 tbs coconut oil and mix together
  • Coat the chicken pieces in the wet spice rub, easiest to use your hands and get amongst it
  • Place the chicken on a baking tray and add 1 tbs coconut oil to the tray
  • Season
  • After 40-45minutes – remove from the oven and set aside for 5 minutes



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