Spice Rubbed Mexican Chicken with Grilled Corn
Breville Test Kitchen

Breville Test Kitchen

Spice Rubbed Mexican Chicken with Grilled Corn

the Smart Oven® Air Fryer
the Smart Oven® Air Fryer Product Details

the Smart Oven® Air Fryer

2 hrs total time

50 mins active time


Serves 4



  • smoked paprika icon
    2 tbsp smoked paprika
  • chili powder icon
    1 tsp chili powder
  • ground coriander icon
    1 tsp ground coriander
  • clove garlic icon
    2 cloves garlic


  • thyme sprig icon
    3 thyme sprigs
  • olive oil icon
    ¼ cup (2 fl oz) olive oil
  • flaky sea salt icon
    1 tsp flaky sea salt
  • whole chicken icon
    3 lb whole chicken


For the Mexican grilled corn

  • ears of corn  icon
    4 ears of corn

    husks and removed

  • Manchego or mozzarella cheese icon
    2 oz Manchego or mozzarella cheese

For the salsa

  • vine-ripened tomato icon
    3 vine-ripened tomatoes
  • small red bell pepper icon
    1 small red bell pepper

    finely chopped

  • green onion icon
    2 green onions

    thinly sliced

  • lime icon
    ½ lime

    zested and juiced

  • extra-virgin olive oil icon
    2 tbsp extra-virgin olive oil
  • flaky sea salt icon
    ½ tsp flaky sea salt

To serve

  • sour cream icon
    ⅓ cup (3 oz) sour cream
  • lime wedge icon
    Lime wedges


  • 1Insert the wire rack into the middle shelf position. Preheat the oven. Select, ROAST/CONVECTION/350°F/50 minutes.
  • 2Put the smoked paprika, chili powder, ground coriander, garlic, thyme, oil and salt in a bowl. Stir to combine.
  • 3Put the chicken on a tray. Spoon the marinade over the chicken and turn and coat.
  • 4Set the grilling broiling rack over the roasting pan. Put the chicken on the broiling rack, skin side up. Spoon the marinade over the chicken.
  • 5Once preheated, place the chicken in the oven and roast for 50 minutes until cooked. To test, insert a skewer into the thickest part of the thigh, if the juices run clear the chicken is cooked. Transfer the chicken to a plate. Pour all the pan juices into a bowl and reserve. Cover the chicken with foil and set aside for 10 minutes to rest.
  • 6Wash the broiling rack and roasting pan.
  • 7To make the salsa, cut the tomatoes into quarters. Using a knife, remove and discard the seeds and finely chop. Put in a bowl. Add the bell pepper, green onions, lime zest, juice and the olive oil and salt to the tomatoes. Stir to combine. Cover and set aside until ready to serve.
  • 8To make the Mexican grilled corn, bring a large saucepan of salted water to a boil over high heat. Add the corn, boil uncovered for 4-6 minutes until the corn is just tender. Drain the corn and set aside.
  • 9Brush the corn with the some of the reserved pan juices.
  • 10Set the broiling rack over the roasting pan and put the corn on the rack. Put the corn in the oven.
  • 11Set the oven to BROIL/HIGH/6 minutes.
  • 12When the timer is finished, remove the pan from the oven and turn the corn. Brush the corn with more pan juices and put back in the oven. Set the oven to BROIL/HIGH/4 minutes.
  • 13Cut the chicken into quarters, place on a serving platter with the corn. Grate Manchego over the corn using a microplane. Serve with the salsa, sour cream and lime wedges.
Main course
Kid Friendly
Kid Friendly

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