Mexican Chicken Bake

A Delicious Mexican Chicken Tray Bake for Busy Weeknights

Mexican-inspired dishes have become a favorite in many households, and this one-tray chicken bake is a perfect addition to your weekly meal plan. It’s quick to prepare, takes only 15 minutes of prep time, and can be cooked in a single pan, making it ideal for busy weeknights. This corn and chicken tray bake features tender chicken, seasoned with smoked paprika, lime, and coriander, creating a flavorful and family-friendly meal.

Ingredients You’ll Need

8 wooden skewers (see note)
1 medium red onion (170g)
3 green onions (scallions)
2 limes (130g)
1 bunch coriander (cilantro)
1 tbsp Mexican hot sauce, plus extra to serve
1 cup (300g) Japanese (Kewpie) mayonnaise
¾ tsp smoked paprika
585g (1¼lb) chicken tenderloins
6 trimmed corn cobs (1kg)
40g (1½oz) parmesan
12 flour tortillas (576g)
100g (3oz) fetta

Step-by-Step Instructions

Preheat the oven to 220°C fan-forced. Line the oven tray with baking paper. Soak the wooden skewers in water for 10 minutes.
Cut the red onion into thin wedges. Thinly slice the green onions. Thinly slice one lime and juice the other. Pick the leaves from the coriander stems and place them in a bowl of iced water for serving. Finely chop the coriander stems.
In a small bowl, combine 2 tablespoons of chopped coriander stems with the Mexican hot sauce, mayonnaise, and ¼ teaspoon of paprika.
Cut the chicken tenderloins in half lengthways. Thread two halves onto each skewer. Brush the chicken with 1/3 cup of the mayonnaise mixture, then arrange the skewers with the onion over half the tray, propping up the skewer ends on the edge of the tray. Place lime slices in between the skewers.
Remove the husks and silks from the corn and discard them. Cut the kernels from the cobs and place them in a medium bowl. Add 1/3 cup of the mayonnaise mixture and mix well. Spoon the corn mixture over the other half of the tray. Finely grate the parmesan over the corn and scatter with two-thirds of the green onion. Sprinkle with the remaining paprika.
Wrap the tortillas in foil.
Bake the chicken and corn mixture along with the wrapped tortillas for 25 minutes or until the chicken is fully cooked.
Stir the lime juice and the remaining mayonnaise mixture through the corn. Crumble the fetta over the top, and add the drained coriander leaves and the remaining green onion. Drizzle the chicken skewers with extra Mexican hot sauce. Serve with warmed tortillas.