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.

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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.

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WHAT YOU'LL NEED (scroll to full ingredient list)

• Knife

• Skillet or Deep pan

• Microplane/Zester

• Citrus Juicer

• Chicken thighs

• Lime

• Soy sauce

• Fresh cilantro

• Garlic

• Fresh ginger

• Agave syrup

• Chili powder

• Crushed red pepper flakes

• Butter

• Kosher salt

• Neutral oil

OPTIONAL CORN SALAD

• Corn

• Zucchini

• Red onion

• Olive oil

• Garlic salt

• Fresh cilantro

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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.

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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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