Grilled Chicken Thighs with Mango Slaw
By Jessica RudolphPublished on April 30, 2024
Time
50 Minutes
Yield
Serves 4
Ingredients
¼ cup extra-virgin olive oil, divided4 teaspoons Tajín Clásico Seasoning, divided4 teaspoons honey, divided1¾ teaspoons table salt, divided8 (3- to 5-ounce) boneless, skinless chicken thighs, trimmed½ teaspoon grated lime zest plus 3 tablespoons juice (2 limes)1 (14-ounce) bag coleslaw mix 1 mango, peeled, pitted, and cut into thin strips1 red bell pepper, stemmed, seeded, and sliced thin1 small red onion, sliced thin¼ cup chopped fresh cilantro
Before You Begin
You can find Tajín Clásico Seasoning in most well-stocked grocery stores. If you can't find it, look for “chili-lime salt” in the spice aisle. Serve with sliced avocado.
Instructions
- Whisk 2 tablespoons oil, 1 tablespoon Tajín, 1 teaspoon honey, and 1 teaspoon salt together in large bowl. Add chicken and toss to coat, rubbing seasoning into chicken. Whisk lime zest and juice and remaining 2 tablespoons oil, 1 teaspoon Tajín, 1 tablespoon honey, and ¾ teaspoon salt together in second large bowl. Add coleslaw mix, mango, bell pepper, onion, and cilantro and toss to combine.
- Grill chicken over hot fire (covered if using gas) until chicken is browned all over and registers 175 degrees, 10 to 14 minutes. Transfer to platter. Serve chicken with slaw.
Time
50 MinutesYield
Serves 4Ingredients
¼ cup extra-virgin olive oil, divided
4 teaspoons Tajín Clásico Seasoning, divided
4 teaspoons honey, divided
1¾ teaspoons table salt, divided
8 (3- to 5-ounce) boneless, skinless chicken thighs, trimmed
½ teaspoon grated lime zest plus 3 tablespoons juice (2 limes)
1 (14-ounce) bag coleslaw mix
1 mango, peeled, pitted, and cut into thin strips
1 red bell pepper, stemmed, seeded, and sliced thin
1 small red onion, sliced thin
¼ cup chopped fresh cilantro
Ingredients
¼ cup extra-virgin olive oil, divided
4 teaspoons Tajín Clásico Seasoning, divided
4 teaspoons honey, divided
1¾ teaspoons table salt, divided
8 (3- to 5-ounce) boneless, skinless chicken thighs, trimmed
½ teaspoon grated lime zest plus 3 tablespoons juice (2 limes)
1 (14-ounce) bag coleslaw mix
1 mango, peeled, pitted, and cut into thin strips
1 red bell pepper, stemmed, seeded, and sliced thin
1 small red onion, sliced thin
¼ cup chopped fresh cilantro
Ingredients
¼ cup extra-virgin olive oil, divided
4 teaspoons Tajín Clásico Seasoning, divided
4 teaspoons honey, divided
1¾ teaspoons table salt, divided
8 (3- to 5-ounce) boneless, skinless chicken thighs, trimmed
½ teaspoon grated lime zest plus 3 tablespoons juice (2 limes)
1 (14-ounce) bag coleslaw mix
1 mango, peeled, pitted, and cut into thin strips
1 red bell pepper, stemmed, seeded, and sliced thin
1 small red onion, sliced thin
¼ cup chopped fresh cilantro
Why This Recipe Works
Tajín Clasíco Seasoning added citrus tang and chile warmth to grilled chicken thighs and bagged coleslaw mix.
Before You Begin
You can find Tajín Clásico Seasoning in most well-stocked grocery stores. If you can't find it, look for “chili-lime salt” in the spice aisle. Serve with sliced avocado.
Instructions
- Whisk 2 tablespoons oil, 1 tablespoon Tajín, 1 teaspoon honey, and 1 teaspoon salt together in large bowl. Add chicken and toss to coat, rubbing seasoning into chicken. Whisk lime zest and juice and remaining 2 tablespoons oil, 1 teaspoon Tajín, 1 tablespoon honey, and ¾ teaspoon salt together in second large bowl. Add coleslaw mix, mango, bell pepper, onion, and cilantro and toss to combine.
- Grill chicken over hot fire (covered if using gas) until chicken is browned all over and registers 175 degrees, 10 to 14 minutes. Transfer to platter. Serve chicken with slaw.
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