Shake up your barbeque this weekend with this fantastic recipe, courtesy of Wahaca at Home.

With the sun shining as June begins, we’re sharing a delightful and super popular chicken taco recipe courtesy of Wahaca.

Thomasina Miers, co-founder, said, “The combination of sweet ancho chilli, subtle Mexican spicing and crispy grilled chicken is a delight.  At home you can segment a whole chicken to have bones leftover to make a stock, or you can use chicken thighs.

“If you can’t get hold of whole ancho chillies, we’ve included a simpler dry rub using pimento, a wonderful Spanish smoked paprika.”



1 chicken, segmented, or 8 chicken thighs

Ancho marinade (see below)

Corn or flour tortillas (2-4 per person, depending on size)

1 bunch spring onions

A small bunch coriander

2-3 limes, cut into wedges

Guacamole or a roast salsa, or ideally both

For the marinade

2 ancho chillies

1 tbsp black peppercorns

1 small cinnamon stick

1 tbsp cumin seeds

10-12 cloves

2 tsp sweet smoked paprika

2 large tbsp soft brown sugar

2 tsp salt

1 tsp dried oregano

2 large cloves garlic, or 3-4 smaller ones, crushed

4-5 tbsp vegetable or olive oil


  1. First, make the marinade. Open up the ancho chillies like a book and discard the stem and seeds. Toast for 30-40 seconds a side in a hot dry frying pan until smelling fragrant, then cover with boiling water and leave to rehydrate for 10-15 minutes. Meanwhile, get out all the spices.
  2. Briefly toast the spices in the same dry frying-pan and then grind to a powder in a spice grinder or pestle and mortar. Work the salt, oregano and garlic into the spices to create a paste. Now drain the ancho chillies and blend well in the mortar, or small food processor. Finally add the oil.
  3. Rub over the chicken pieces and marinate for a few hours, or overnight. Heat the coals in the BBQ (or heat a char-grill). Grill the chicken pieces for 20-25 minutes, turning to grill all over. At the same time peel away the outer leaves from the spring onions and rub in oil, salt and pepper. Grill over the coals for 5-8 minutes until beautifully blackened.
  4. Arrange on a plate and squeeze over the juice of half a lime. Heat up the tortillas on the BBQ, cut the chicken into slithers and put out on a table with the lime wedges, coriander, guacamole and salsas.

Not able to get your hands on Ancho chillies? Try this simple dry rub alternative:


1 tbsp ancho powder (optional)

2 tbsp hot smoked paprika

1 tbsp sweet smoked paprika

2 tsp cumin powder

½ tsp ground cloves

1 tsp ground cinnamon

1.5 tbsp soft brown sugar

1 tsp dried oregano,

Lots of freshly ground black pepper


  1. Mix together and set aside. Combine with 3 tbsp vegetable or olive oil when you are ready to cook.

For more delicious food and cocktail recipes, explore the Platinum website.