Mexican chicken with rainbow slaw and grilled lime chilli corn

A fiesta of flavour, this sunny-coloured dish is a summer time delight


This makes a great summer centrepiece. Swap in drumsticks or wings if preferred, and add or reduce the cayenne in the marinade according to how hot you like things.

Serves 4 – 6

Prep: 25 minutes plus marinating time
Cook: 45 minutes


For the chicken:
8 chicken thighs with skin and bone

2 limes, zest and juice

1 tbsp smoked paprika

2 tsp cumin powder

1 tsp dried thyme

½ tsp each of chili; cayenne pepper; garlic granules and salt

2 tbsp olive or vegetable oil
1 red chilli sliced seeds removed
1 tbsp chopped coriander
1-2 limes cut in wedges
2 spring onions sliced
Rainbow slaw:
150g each of shredded red and white cabbage

1 large carrot shredded
1 red and 1 orange, pepper cut into thin strips

3-4 spring onions cut into thin strips
1 small courgette shredded
75g edamame beans
1 small bunch of chopped coriander
1 tbsp sweet chilli sauce
Juice of 1 lime
1 tbsp vegetable oil
1 large clove crushed garlic
Maldon salt
Chargrilled corn:
4 corn cobs sliced into 5cm rounds

75g margarine or non-dairy spread softened
1 red chilli finely sliced seeds removed
Handful of chopped coriander
Zest of 1 lime


  • For the chicken: Make the marinade: zest and juice the 2 limes into a large non-reactive bowl. Stir in the smoked paprika, cumin, thyme, chilli, cayenne, garlic, salt. Add the chicken and turn to coat it well.
  • Cover the bowl refrigerate for up to 24 hours. If you are going to BBQ the chicken, remove from the fridge 30 minutes before cooking. Or heat your oven to 200°C and line a large baking pan with foil and then a sheet of baking parchment.
  • Cook skin side up for 35-45 minutes depending on size (basting after 20 minutes) until cooked through and the juices run clear.
  • Serve garnished with the chilli, coriander and spring onion with lime wedges for squeezing.
  • For the slaw: place all the vegetables in a large serving bowl and scatter with the chopped coriander. Mix the chilli sauce, lime, oil, garlic and salt together, pour over the vegetables and mix gently to coat.
  • For the corn: chargrill or simmer until cooked. Meanwhile mix the margarine with the other ingredients. Place the corn in a serving dish and mix with the chilli lime butter to coat before serving.


Share via

Want more from the JC?

To continue reading, we just need a few details...

Want more from
the JC?

To continue reading, we just
need a few details...

Get the best news and views from across the Jewish world Get subscriber-only offers from our partners Subscribe to get access to our e-paper and archive