Name: Grilled Chicken Thighs with Mango Slaw
Total time: 50 min
Yield: Serves 4
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 Clásico Seasoning, a Mexican blend of dried chiles, dehydrated lime, and sea salt, is the unifying flavor in this dish, appearing in both the chicken marinade and the slaw dressing and heightening each component with its citrusy heat. We opted for boneless thighs here because they stayed moist and juicy on the grill without requiring much attention. Tossing the slaw ingredients together before grilling the chicken gave them time to soften slightly and meld, so the cabbage, mango, and red pepper became a cohesive salad rather than a pile of raw vegetables. A fresh hit of lime juice stirred into the dressing brightened the whole plate.

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.