Tajín Grilled Chicken

By Rick A. Martinez

Published May 25, 2022

Tajín Grilled Chicken
Armando Rafael for The New York Times. Food Stylist: Simon Andrews.
Total Time
35 minutes
Rating
4(4,050)
Comments
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Tajín is a Mexican seasoning made from dried, ground red chiles, sea salt and dehydrated lime juice. It is great sprinkled over fresh cut fruit like mango and pineapple, or rimmed on an ice cold margarita. But it is also an easy way to add chile and lime to your favorite grilled meats, rubs or sauces. In this dish, the lime in the Tajín balances out the sweetness from the agave syrup, while the red chiles complement the smoky flavor of the chipotles. Serve the chicken as is or on toasted hamburger buns with a schmear of mayonnaise, chopped grilled scallions, cilantro leaves and sliced pickled jalapeños. This Tajín sauce also would pair well with grilled bass, cod or salmon, or with shrimp skewers.

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Ingredients

Yield:4 servings
  • Vegetable oil, for the grill
  • 8skinless, boneless chicken thighs (about 2 pounds)
  • Sea salt (or kosher salt)
  • ½cup light agave syrup or honey
  • ½cup fresh orange juice
  • 1teaspoon finely grated orange zest
  • 3chipotle chiles in adobo, finely chopped, plus ¼ cup adobo sauce
  • 6garlic cloves, finely grated
  • 2tablespoons extra-virgin olive oil
  • 1tablespoon Tajín Clásico
  • 8scallions, root ends trimmed
  • ½cup cilantro leaves and tender stems
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

619 calories; 39 grams fat; 8 grams saturated fat; 0 grams trans fat; 20 grams monounsaturated fat; 7 grams polyunsaturated fat; 42 grams carbohydrates; 4 grams dietary fiber; 35 grams sugars; 28 grams protein; 933 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Prepare a grill for medium-high, direct heat; clean the grates well, then brush them with vegetable oil. Alternatively, heat a grill pan on medium-high and brush the pan with oil.

  2. Step 2

    Arrange the chicken on a sheet tray and generously season both sides with salt. Whisk together the agave syrup, orange juice, orange zest, chipotles, adobo, garlic, olive oil and Tajín in a medium bowl.

  3. Step 3

    Brush both sides of the chicken with the Tajín sauce. Grill the chicken, turning and basting often with the Tajín sauce, until cooked through, charred but brick red and glazed, 7 to 9 minutes. Grill the scallions, turning occasionally, until lightly charred on all sides, about 5 minutes.

  4. Step 4

    Serve the chicken with the grilled scallions, topped with cilantro.

Ratings

4 out of 5
4,050 user ratings
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Comments

Jessica

for everyone snarking about this question have you considered a) that not everyone has a grill pan b) that grill pans are a pain to clean c) being nice

John

Sure. From Chile Pepper Madness: 1 tablespoon of paprika powder or red chili powder 1 teaspoon dried lime zest 1/2 teaspoon of ground cumin 1/4 teaspoon each of garlic powder, onion powder, grounded coriander, salt, cayenne pepper powder 1/8th teaspoon sugar

Seattle does NYT Cooking

oh for foodness sakes...bake it in the oven. 375/30-40 minutes. Line your pan with foil for easy clean up.

Louise

This was outstanding! I only used one chipotle with seeds removed and it was the right heat for us. Saved some of the sauce for dousing after they came off the grill. Will be making often this summer.

PatC

I spatchcock and de-bone a chicken a la Paul Kahan of the Publican in Chicago (ask the Google) and marinate it in the Tajin mixture for 8 hours then grill on low until a thermometer says it’s done—about 45?min on my grill turning and basting every 10 minutes. Great!!!

Evvy

Great flavor! We sliced up leftovers and served in a Caesar salad for a perfect warm-weather supper.

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Credits

By Rick A. Martinez

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