Tajín Grilled Chicken Recipe (2024)

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

Sure. From Chile Pepper Madness:1 tablespoon of paprika powder or red chili powder1 teaspoon dried lime zest1/2 teaspoon of ground cumin1/4 teaspoon each of garlic powder, onion powder, grounded coriander, salt, cayenne pepper powder1/8th teaspoon sugar

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

If a recipe calls for grilling, you can brown the meat or seafood on the stove in a skillet, then put it in the oven to cook through, or bake it in the oven, then turn on the broiler to brown it. If you have an iron skillet, put it empty in the oven, either under the broiler or in a very hot oven. Heat it for 10 minutes, spray it with cooking spray, & place the food in the skillet. Take care. It will sizzle. Then place under the broiler to brown, or bake it. Keep an eye on it. Works great.

Thanks to all who post their editions, substitutions and suggestions of NYT recipes. I learn as much from all your suggestions as I do from the original recipes. I’m well aware that only a lucky few have access to all cuisines and ingredients and the budget to obtain interesting new ingredients. Through the NYT Food section and app, I’ve traveled the world on my armchair budget culinary adventures for over 45 years.Thank you!! Keep on sharing and posting.

I prepared this tonight. Excellent. I don’t have an outdoor grill, so I coated the chicken with the sauce and baked it for 30 minutes at 375 degrees. If you put this sauce on a 2 X 4, you’d naw on the wood!

I'm a Tajin fanatic, so I had to try this dish. I made it as is, except for leaving off the Cilantro (both my wife and son got the anti-cilantro gene). It was truly excellent. I set aside a small amount of the sauce before contaminating it with the basting brush to use as a little drizzle on the plate.In addition to the scallions, I served it with some Mexican style grey squash.

Warning for those who are annoyed when people reviewing have changed the recipe! I found that this one worked with a number of tweaks. I used bone in-chicken with skin, and marinated overnight. In first making the sauce, it was a bit bland, had too much sweetness. I added some vinegar to balance the flavor. Before grilling, I reduced the sauce on the stove, creating a glaze, which I then applied towards the end of grilling. I garnished with both cilantro and more Tajín. Really good w changes.

I bought a bottle of Tajin Classico last year and gave it away because it was way too salty for me. I have not seen the Tajin educed sodium version in local shops. I have, however, discovered Valentina brand Mexican seasoning and use it all the time. Spicy and sour while keeping the saltiness in check.

1 tablespoon of paprika powder or red chili powder1 teaspoon dried lime zest1/2 teaspoon of ground cumin1/4 teaspoon each of garlic powder, onion powder, grounded coriander, salt, cayenne pepper powder1/8th teaspoon sugar

For those without outdoor grills, the second sentence says “Alternatively, heat a grill pan on medium-high and brush the pan with oil.” This looks great and I plan to try it!

Whole chickens were on sale, so I butterflied it and put the Tajin sauce (made as described) all over the chicken and under the skin. I heated one side of my grill to 450F, grilled the chicken, skin side down, on the hot side for 8m with a cast iron pan on top (chicken under a brick method). Flipped the bird over to the unheated side & grilled for another 40m, basting twice with the sauce. Heated the leftover sauce on the stove to thicken & serve w/ckn. Paired with an Elote salad. Delicious!

this looks delicious, but sadly, I am grill-less. would roasting at high heat or broiling work?

To answer the question about will it be spicy, with 3 chipotles & 1/4 cup of adobo sauce (out of the same can, of course), you bet it'll be spicy. To reduce the spiciness, do one or more of the following:reduce the chipotles to only 1 or 2,before chopping the chipotles, cut it or them in half and removed some, most or all of the seeds, reduce the adobo sauce from 4 Tablespoons to 1 or 2 T.BTW, you won't find Tajin Clasico at your Kroger so look at your nearby Mexican mkt or buy online.

I found Tajín Clásico in Kroger, Safeway & Wal Mart in my small town.

I did this one time with agave. It was lackluster. I tried it a second time with honey—and I did what one person in the comments suggested: I took the extra sauce after basting/grilling and heated it up on the stove until it had a nice sticky consistency. Then poured it on top of the grilled chicken—and served. Made all the difference in the world. Suggestion: Do 50 percent more marinade - and you'll have extra sauce for dipping. The sauce is what makes the dish!

This is a winner! For once, there's a recipe that really only takes a few minutes to make (I spent 35 minutes total, including the time to zest and squeeze the orange). I loved the combination of sweet and spicy in the Tajin sauce. I followed the recipe exactly and intend to make it again with no changes.

This was excellent, my teenage sons declared it one of their new favorites, we made it twice in a couple weeks exactly as per recipe.

By the way, I thought of trying this same marinade on salmon on the grill, has anybody tried that? Any thoughts?

Sauce was a little too sweet because we made this on a rainy winter day and had to use our cast iron pan on our stovetop. Used boneless/skinless chicken breast instead. Served it with fresh-squeezed lime over some salad greens, with bell peppers (also cooked in the marinade), and the tart lime helped balance it out. Next time, I may just half the agave. Can’t wait to make it again in the summer on our barbecue!

Stellar recipe for the air fryer! This is in constant rotation now. For tenderloins, try 8 minutes at 400. For boneless skinless chicken breasts, try 16-20 minutes at 360. I’ve marinated these overnight and they turn out even orangier, which we love.

This was so good, it was a hit with my guests tonight! I followed some other tips and made the sauce in a blender (no chopping of chiles or garlic) and marinated the chicken in the sauce for a few hours before grilling. Also used double the amount of tajin and used honey instead of agave. The chicken turned out perfect, sweet and tangy and savory! Also by basting the chicken while it grilled, the sauce carmelized and looked great visually and had a good texture. Saving this recipe!

We had this last night for dinner with modifications based on everyone's very helpful comments. I used boneless, skinless thighs which marinated on a half-sheet in the glaze while the oven pre-heated to 375 degrees. I baked them for 40 minutes, turning and re-glazing once, and then glazed again and charred them under the broiler on both sides.Delicious!I won't bother with the charred scallions next time as they didn't add much. Probably roasted red onion and a green salad instead.

great recipe. I used the sauce as a marinade for an hour or so before putting it on the grill.

Used 6 thighs. Full amount of sauce in recipe was just enough for 6 basted thighs. One 7 oz can of Chipotle peppers in adobo sauce. Worked fine. Used tubed garlic paste instead of cloves. Used pure bottled orange juice. Zest of one orange. Cooked 3 minutes one side, 3 the other, then 2 minutes each side further. Excellent.

Made this as the recipe states except I forgot the honey, not on purpose it was right in front of me. The chicken still came out excellent. Definitely will make again except with the honey..

This was pretty good overall. I thought the charred scallions were more of a garnish and I would leave them out in the future. In the future I think I'd up the chipotle/adobo for more smoke and I'd add some salt to the marinade. I used a gas grill and started out on medium/high, but ended up turning it up to high midway through the cook. The charred parts of the chicken were definitely the best, so I think I'd keep it on high the entire time next time. Basting was quite messy inside the grill

I’ve made this several times always on the gas grill. I believe bone-in thighs marinated in refrigerator for several hours work best. Yesterday I forgot to add the oil to the marinade. No matter, still very good and perhaps the slightly thicker marinade was a plus. The thighs have plenty of fat as-is so the oil wasn’t missed. Next time I plan to sub lime for the orange and see how that flavor profile works.

This was good, though I was sad all the good stuff (chipotles, garlic, tajin) never made it onto the chicken because the marinade had so much juice & agave, it just ran right off (or remained in the bowl). I think next time I’ll try truly marinating the chicken in a portion of this marinade for a bit of time, and make a separate grill sauce that is thicker and has less juice.

New family favorite. Used skin on chicken thighs instead - crispy, goodness!