The Grimoire: Day-of-the-Dead Grilled Chicken with Hex Mex

The Grimoire: Day-of-the-Dead Grilled Chicken with Hex Mex

Devilry dropped into any dish.

Hex Mex is a smoky, Aztec-inspired blend of sweet heat: smoked paprika, Scotch Bonnet, habanero and ancho, balanced with brown sugar. It brings your chicken, and your party, roaring to life.

What you'll need

• 1 kg chicken thighs or drumsticks
• 1 tbsp oil
• Hex Mex, generously
• Lime and coriander, to serve

The method

1. Toss the chicken with oil and a generous coat of Hex Mex.
2. Rub it in and leave overnight if you can, the sugar and salt work like a marinade.
3. Grill or roast until cooked through and caramelised, around 35–40 minutes.
4. Because of the sugar, don't leave it over direct flame for more than a minute at a time, or it'll char. Finish with lime and fresh coriander.

Sage's tips

• Build tacos: shred the cooked chicken into warm tortillas with lime, slaw and soured cream.
• Stir a little into soured cream for an instant smoky-sweet dip.

Hex Mex — 65g · Hot · Devilry dropped into any dish! · No declared allergens. [Add to cauldron →]