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Chili Lime Agave Chicken

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Sticky, citrusy grilled chicken tossed in a chili-lime agave sauce, served alongside a smoky charred corn and zucchini salad. This build is packed with flavor and perfect for a backyard summer cookout or easy weeknight dinner.

The combination of sticky sauce, charred vegetables, and citrusy marinade creates a simple but chef-level build that works year-round.


The full build starts by marinating the chicken in a simple lime-soy mix, grilling over medium heat, and tossing with the chili-lime agave pan sauce right before serving. The vegetables get a quick char and are chopped into a rustic salad with fresh lime juice and cilantro.






OPTIONAL CORN SALAD

  • Corn

  • Zucchini

  • Red onion

  • Olive oil

  • Garlic salt

  • Fresh cilantro


DIRECTIONS

STEP 1: MARINATE
  • Combine the marinade ingredients in a food storage container or bowl and fully coat the chicken.

  • Allow to marinate in the refrigerator for 4 hours, or at least 1 hour.

STEP 2: GRILL
  • Grill the chicken over medium heat for 12-15 minutes, flipping occasionally.

    • Alternatively, the chicken can be cooked at 400°F in the air fryer for 25 minutes or the oven for about 30 minutes with a flip halfway through.

  • The chicken is done when the internal temperature reaches 170°F.



STEP 3: SALAD
  • Brush corn, zucchini, and onion with olive oil and season with garlic salt.

  • Grill over medium-high heat until charred and tender, turning as needed.

  • Cut corn off the cob, chop zucchini and onion into bite-sized pieces.

  • Toss with cilantro, lime juice, and salt to taste.



STEP 4: SAUCE
  • Preheat a skillet or saucepan over medium heat.

  • Sauté the garlic with olive oil just until it starts to brown and get fragrant, then reduce heat to low.

  • Quickly add in the lime juice, soy sauce, and butter so the garlic doesn’t burn. Then add chili powder, red pepper, and agave.

  • Simmer on low for a few minutes until it begins to thicken.



STEP 5: SERVE
  • Check for salt, and add as desired.

  • Then add the chicken to coat it in the sauce.

  • Garnish the chicken with chopped cilantro and serve with fresh lime wedges.






INGREDIENTS

Makes 3-4 servings

  • 2 lb chicken thighs, boneless


MARINADE

  • Zest of 1 lime

  • 1 lime, juiced

  • 2 TBSP soy sauce, low-sodium

  • 2 TBSP neutral oil

  • 2 cloves garlic, minced

  • 1/2 tsp fresh ginger, grated


CHARRED CORN & ZUCCHINI SALAD

  • 5 ears of corn, husks pulled back but attached

  • 3 zucchinis, halved lengthwise

  • 1 red onion, cut into chunks and skewered

  • Olive oil, for brushing

  • Garlic salt, to taste

  • 1/4 C fresh cilantro, roughly chopped

  • 1 lime, juiced


CHILI-LIME AGAVE SAUCE

  • 1/4 C agave syrup

  • 1 lime, juiced

  • 2 tsp chili powder

  • 2 cloves garlic, coarsely chopped

  • 1 TBSP soy sauce, low-sodium

  • 2 tsp crushed red pepper flakes

  • 3 TBSP butter, unsalted

  • Kosher salt to taste


GARNISHES

  • Fresh cilantro, roughly chopped

  • Lime wedges


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3 Comments

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Guest
Jun 26
Rated 5 out of 5 stars.

WOW! Literally just got done eating and came back to say THANK YOU! This was incredible 😍

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Lauren
Jun 24
Rated 5 out of 5 stars.

This was SOOO tasty. The sauce is divine. All the flavors you could want in a dish popped up. Very fresh and light for summer

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Guest
Jun 21
Rated 5 out of 5 stars.

This was so delicous! Made for the family and it was a huge hit 🤤

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