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Macha Agave Chicken.  

Sticky, spicy-sweet chicken grilled and finished in a macha salsa, agave, and lime glaze.  

INGREDIENTS  

MARINADE  
2 lbs boneless skinless chicken thighs  
1/3 C olive oil  
Juice of 1 lime + zest of 1/2 lime  
3/4 tsp kosher salt  
1/2 tsp coarse black pepper  
1 clove garlic, minced  
1/2 tsp ground cumin  
1/2 tsp chili powder  
1 tsp brown sugar  

MACHA AGAVE SAUCE  
Full recipe is on my blog (link in bio) or visit:
www.CasitaMade.com/post/Macha-Agave-Chicken

DIRECTIONS  

STEP 1: MARINATE  
Whisk marinade ingredients. Add chicken, toss to coat, and chill 2–4 hours.  

STEP 2: MACHA SALSA  
Heat oil in a skillet over medium. Toast arbol, ancho, and pasilla until fragrant, 1–2 minutes. Add garlic, peanuts, sesame, and salt. Cook 30–45 seconds. Remove from heat, cool slightly, then pulse until coarse and spoonable.  

STEP 3: 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 4: SAUCE  
Sauté 2 cloves garlic in olive oil until fragrant and just beginning to brown. Quickly add in liquids so garlic doesn't burn. Then add everything else except the macha. Stir until bubbling. Remove from heat and stir in macha.  

STEP 5: TOSS  
Add chicken to skillet, toss until fully coated and glossy. Garnish with cilantro and serve hot with lime wedges.