35 minutes
A flavorful grilled chicken dish with a sweet, tangy, and spicy Tajín sauce, served with grilled scallions and fresh cilantro.
for grill
Skinless, Boneless Chicken Thighs
0 lb
to taste
Fresh Orange Juice
cups
Finely Grated Orange Zest
teaspoons
Chipotle Chiles In Adobo, finely chopped
each
Adobo Sauce
cups
Garlic Clove, finely grated
each
tablespoons
Tajín Clásico
tablespoons
Scallions, root ends trimmed
each
1. Prepare the Grill
Start by preparing your grill for medium-high, direct heat. Make sure the grates are clean, and then brush them with vegetable oil to prevent sticking. If you’re using a grill pan, heat it on medium-high and brush with oil as well.
2. Season the Chicken
While the grill is heating up, arrange the chicken thighs on a sheet tray. Season both sides generously with sea salt. This simple step ensures that the chicken is well-flavored from the inside out.
3. Prepare the Tajín Sauce
In a medium bowl, whisk together the light agave syrup (or honey), fresh orange juice, finely grated orange zest, finely chopped chipotle chiles, adobo sauce, grated garlic cloves, extra-virgin olive oil, and Tajín Clásico. This mixture creates a beautifully balanced sauce that is sweet, tangy, and spicy.
4. Brush the Chicken with Sauce
Brush both sides of the chicken thighs with the prepared Tajín sauce. The sauce will not only flavor the chicken but also create a delicious glaze as it grills.
5. Grill the Chicken
Place the chicken on the grill and cook for about 7-9 minutes, turning frequently and basting with more Tajín sauce. The key is to ensure the chicken is cooked through and has a charred, brick-red, and glossy appearance. This frequent basting helps to build up layers of flavor and create that irresistible glaze.
6. Grill the Scallions
While the chicken is grilling, place the scallions on the grill as well. Turn them occasionally until they are lightly charred on all sides, which should take about 5 minutes.
7. Serve and Garnish
Once everything is perfectly grilled, serve the chicken thighs with the grilled scallions. Top the dish with fresh cilantro leaves and tender stems for a burst of freshness that complements the rich, spicy flavors of the chicken.
Incorporate chopped cilantro and lime zest into the glaze for a fresh, Mexican-inspired flavor.
Serve with grilled peaches or pineapple for a sweet contrast to the spicy glaze.
Substitute the citrus base with lemon juice and zest. Add fresh tarragon to the glaze to introduce an anise-like flavor that pairs beautifully with lemon.
Top the chicken with a cucumber-avocado salsa for a cool, refreshing element.
Use the glazed protein and grilled veggies as filling for wraps or tacos, adding fresh herbs or a slaw for crunch.
Start with high-quality, fresh ingredients. Opt for organic chicken if possible, and use fresh citrus fruits for juicing. The freshness of the citrus will make a significant difference in the vibrancy of the glaze.
Use an instant-read thermometer to ensure your chicken reaches the safe internal temperature of 165°F (75°C). This will prevent overcooking, which can lead to dryness.
Don’t discard the zest from your citrus fruits. Zest them before juicing and add it to your glaze. The zest contains oils that will impart a more intense citrus flavor.
After grilling, let your chicken rest covered with foil for about 5-10 minutes. This allows the juices to redistribute, resulting in a moist and tender final product.
Grill your scallions until they have a slight char but are still vibrant green. The char will add a smoky depth, while maintaining some texture is pleasant to bite into.
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