Tajín Grilled Chicken

for everyone snarking about this question have you considered a) that not everyone has a grill pan b) that grill pans are a pain to clean c) being nice

Sure. From Chile Pepper Madness: 1 tablespoon of paprika powder or red chili powder 1 teaspoon dried lime zest 1/2 teaspoon of ground cumin 1/4 teaspoon each of garlic powder, onion powder, grounded coriander, salt, cayenne pepper powder 1/8th teaspoon sugar

oh for foodness sakes...bake it in the oven. 375/30-40 minutes. Line your pan with foil for easy clean up.

Thanks to all who post their editions, substitutions and suggestions of NYT recipes. I learn as much from all your suggestions as I do from the original recipes. I’m well aware that only a lucky few have access to all cuisines and ingredients and the budget to obtain interesting new ingredients. Through the NYT Food section and app, I’ve traveled the world on my armchair budget culinary adventures for over 45 years. Thank you!! Keep on sharing and posting.

If a recipe calls for grilling, you can brown the meat or seafood on the stove in a skillet, then put it in the oven to cook through, or bake it in the oven, then turn on the broiler to brown it. If you have an iron skillet, put it empty in the oven, either under the broiler or in a very hot oven. Heat it for 10 minutes, spray it with cooking spray, & place the food in the skillet. Take care. It will sizzle. Then place under the broiler to brown, or bake it. Keep an eye on it. Works great.

I prepared this tonight. Excellent. I don’t have an outdoor grill, so I coated the chicken with the sauce and baked it for 30 minutes at 375 degrees. If you put this sauce on a 2 X 4, you’d naw on the wood!

I'm a Tajin fanatic, so I had to try this dish. I made it as is, except for leaving off the Cilantro (both my wife and son got the anti-cilantro gene). It was truly excellent. I set aside a small amount of the sauce before contaminating it with the basting brush to use as a little drizzle on the plate. In addition to the scallions, I served it with some Mexican style grey squash.

Warning for those who are annoyed when people reviewing have changed the recipe! I found that this one worked with a number of tweaks. I used bone in-chicken with skin, and marinated overnight. In first making the sauce, it was a bit bland, had too much sweetness. I added some vinegar to balance the flavor. Before grilling, I reduced the sauce on the stove, creating a glaze, which I then applied towards the end of grilling. I garnished with both cilantro and more Tajín. Really good w changes.

I bought a bottle of Tajin Classico last year and gave it away because it was way too salty for me. I have not seen the Tajin educed sodium version in local shops. I have, however, discovered Valentina brand Mexican seasoning and use it all the time. Spicy and sour while keeping the saltiness in check.

1 tablespoon of paprika powder or red chili powder 1 teaspoon dried lime zest 1/2 teaspoon of ground cumin 1/4 teaspoon each of garlic powder, onion powder, grounded coriander, salt, cayenne pepper powder 1/8th teaspoon sugar

For those without outdoor grills, the second sentence says “Alternatively, heat a grill pan on medium-high and brush the pan with oil.” This looks great and I plan to try it!

Whole chickens were on sale, so I butterflied it and put the Tajin sauce (made as described) all over the chicken and under the skin. I heated one side of my grill to 450F, grilled the chicken, skin side down, on the hot side for 8m with a cast iron pan on top (chicken under a brick method). Flipped the bird over to the unheated side & grilled for another 40m, basting twice with the sauce. Heated the leftover sauce on the stove to thicken & serve w/ckn. Paired with an Elote salad. Delicious!

this looks delicious, but sadly, I am grill-less. would roasting at high heat or broiling work?

I found Tajín Clásico in Kroger, Safeway & Wal Mart in my small town.

To answer the question about will it be spicy, with 3 chipotles & 1/4 cup of adobo sauce (out of the same can, of course), you bet it'll be spicy. To reduce the spiciness, do one or more of the following: reduce the chipotles to only 1 or 2, before chopping the chipotles, cut it or them in half and removed some, most or all of the seeds, reduce the adobo sauce from 4 Tablespoons to 1 or 2 T. BTW, you won't find Tajin Clasico at your Kroger so look at your nearby Mexican mkt or buy online.