Tajín Grilled Chicken

Tajín is a Mexican seasoning made from dried, ground red chiles, sea salt and dehydrated lime juice. It is great sprinkled over fresh cut fruit like mango and pineapple or rimmed on an ice cold margarita. But it is also an easy way to add chile and lime to your favorite grilled meats, rubs or sauces. In this dish, the lime in the Tajín balances out the sweetness from the agave syrup, while the red chiles complement the smoky flavor of the chipotles. Serve the chicken as is or on toasted hamburger buns with a smear of mayonnaise, chopped grilled scallions, cilantro leaves and sliced pickled jalapeños. This Tajín sauce also would pair well with grilled bass, cod or salmon, or with shrimp skewers.

Makes: 4 servings

Total time: 35 minutes

Vegetable oil, for the grill

8 skinless, boneless chicken thighs (about 2 pounds)

Sea salt (or kosher salt)

1/2 cup light agave syrup or honey

1/2 cup fresh orange juice

1 teaspoon finely grated orange zest

3 chipotle chiles in adobo, finely chopped, plus 1/4 cup adobo sauce

6 garlic cloves, finely grated

2 tablespoons extra-virgin olive oil

1 tablespoon Tajín Clásico

8 scallions, root ends trimmed

1/2 cup cilantro leaves and tender stems

1. Prepare a grill for medium-high, direct heat; clean the grates well, then brush them with vegetable oil. Alternatively, heat a grill pan on medium-high and brush the pan with oil.

2. Arrange the chicken on a sheet tray and generously season both sides with salt. Whisk together the agave syrup, orange juice, orange zest, chipotles, adobo, garlic, olive oil and Tajín in a medium bowl.

3. Brush both sides of the chicken with the Tajín sauce. Grill the chicken, turning and basting often with the Tajín sauce, until cooked through, charred but brick red and glazed, 7 to 9 minutes. Grill the scallions, turning occasionally, until lightly charred on all sides, about 5 minutes.

4. Serve the chicken with the grilled scallions, topped with cilantro.

— Recipe by Rick A. Martinez

Crispy Cheddar Chicken Tacos

These quick tacos use leftover or store-bought rotisserie chicken, and have a satisfying crispy cheddar frico called a costra (crust). In this recipe, the tortilla and costra are layered together to wrap a simple but delicious shredded chicken and chipotle filling.

Makes: 8 tacos

Total time: 35 minutes

1/2 medium red onion, thinly sliced (lengthwise, from root to stem end)

1 cup hot water (tap water is fine)

Salt

1/2 teaspoon dried oregano

3 tablespoons fresh lime juice

2 tablespoons fresh orange juice

2 cups shredded, cooked chicken, warmed

2 chipotle peppers in adobo sauce, chopped, plus 2 tablespoons adobo sauce

6 ounces medium cheddar, Monterey Jack or queso Chihuahua, grated

8 (6-inch) corn tortillas

Sliced avocado, salsa and lime wedges, for serving

1. Set oven rack in middle position; heat the oven to 375 degrees.

2. In a medium bowl, stir the onion, hot water and 1 teaspoon salt until the salt has dissolved. Let sit for 5 minutes. This will soften the onion and lessen any bitter or harsh flavors. Rinse the onion under cold water and drain. In the same bowl, toss the onion with the oregano, lime juice, orange juice and 1/2 teaspoon salt; reserve.

3. In a separate bowl, quickly toss together chicken, peppers and adobo sauce, making sure chicken is completely coated. Season with salt. Cover and keep warm.

4. Line a baking sheet with parchment paper or a silicone mat (do not use foil or the cheese might stick). Arrange cheese in 8 equal mounds on the prepared baking sheet. Spread each mound evenly to about 3 inches wide, and space at least 1 inch apart. Bake until the cheese is bubbly and deep golden brown in spots and around the edges, about 14 minutes. Remove from the oven and place 1 tortilla over each cheese crust and return to the oven to heat the tortillas, about 2 minutes.

5. Use tongs to carefully remove each tortilla with its costra, flipping each one onto a plate so that the cheese is facing up. Top with chicken, onions, avocado, salsa and a squeeze of lime.

— Recipe by Rick A. Martínez