Chicken Tacos with Burnt Salsa

It’s Taco Tuesday, which means Thomas Straker is back and he's got a Chicken Taco recipe you need to try out in your Gozney outdoor oven.

Recommended Oven
Roccbox, Dome, Arc XL, Arc
Cook Time
40 minutes
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Ingredients

Serves
4 people

Chicken Tacos:  

  • 4 Chicken legs  
  • Ancho Chilli  
  • Chipotle  
  • Onion powder  
  • Garlic Powder  
  • Paprika  
  • Salt  
  • Oregano  
  • 2 tbsp Mole  
  • 200ml Chicken Stock  

Burnt Salsa:

  • 300g Cherry tomato  
  • 1 Onion, peeled and chopped  
  • 5 cloves garlic, crushed  
  • 1 red chilli, chopped  
  • 1 bunch Coriander  
  • 80ml Olive oil  
  • 60ml White wine vinegar  
  • Salt to taste  

Avocado cream:

  • 3 Avocado  
  • 3 Limes squeezed  
  • 1 tbsp Creme fraiche  
  • Salt  

To finish:  

  • Tacos  
  • Avocado puree  
  • Shaved cabbage  
  • Fresh lime 

Equipment Needed

  • Roccbox

    Roccbox

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  • Infrared Thermometer

    Infrared Thermometer

Instructions

Prevent your screen from going dark as you follow along.

Step 1

To make the dry rub for the chicken, combine the paprika, chipotle, onion powder, garlic powder, sale and oregano together in a bowl.

Step 2

Rub the chicken legs in olive oil and then pour over the spice mix. You can do this the day before to let the chicken marinade.

Step 3

Place the chicken in a cast iron pan and pour over a bit of water, and cover with tin foil.

Step 4

Put into your Gozney outdoor oven on a low flame, around 392°F for around 20 mins.

Step 5

While the chicken is cooking, mix the mole with the chicken stock in a pan and whisk over the heat until it’s a thick sauce.

Step 6

After 20mins, remove the chicken out of the Roccbox and baste the chicken with the mole/stock, leaving behind a couple of spoonfuls to mix into the shredded chicken later on. Then put back into the oven without the tin foil. Turn the chicken around to get crispy skin on each side.

Step 7

Once cooked, remove from the oven and let it rest.

Step 8

To make the burnt salsa, place cast iron in Roccbox get nice and hot.

Step 9

Add cherry tomatoes whole, peeled and chopped onion, peeled crushed garlic and chilli to the pan and cook for 3-4 mins until nice and black on the outside.

Step 10

Remove from the pan and allow it to cool, once cool, chop until fine salsa.

Step 11

Season with the olive oil, chopped coriander, salt and vinegar. Serve at room temperature.

Step 12

To make the avocado cream, add all ingredient to a blender and mix until smooth and set aside.

Step 13

Shred the chicken off the bone into a bowl and add some of the remaining mole sauce.

Step 14

To finish, grab a taco, add your chicken, avocado puree, tomato salsa, shaved cabbage and squeeze of fresh lime and enjoy!

Author Thomas Straker avatar
Thomas Straker

Chef, Restaurateur + Creator

United Kingdom

Founder of Strakers restaurant and All Things Butter, known for his simple yet flavorful, ingredient-driven cooking which has resulted in him being recognised worldwide.

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