This recipe began life in the New York Times food section, but I low-carbed it by substituting yacon syrup for honey and a few other tweaks. I don’t count all the carbs because not all the tajin sauce is used, and a lot cooks off while on the grill.
Tajín Grilled Chicken
Serves 2 // 464.9 calories, 17.4g fat, 15.5g net carbs (approx.), 63.2g protein
Note: Counts do not include the cauliflower rice
Oil, for the grill
4 skinless, boneless, free range chicken thighs (about 1 pound)
Sea salt
1/4 cup yacon syrup
1/4 cup fresh orange juice
1 teaspoon finely grated orange zest
2 chipotle chiles in adobo, finely chopped
2 tablespoons adobo sauce (from the chipotle chilies can)
3 garlic cloves, finely minced
1 tablespoons extra-virgin olive oil
1-1/2 teaspoons Tajín Clásico spice mixture (available on Amazon)
1 green onion, cut into slices
1/3 cup cilantro leaves
1/4 cup sliced pickled jalapeños
Prepare a grill for medium-high, direct heat; clean the grates well, then brush them with oil.
—Alternatively, heat a grill pan on medium-high and brush the pan with oil.
Arrange the chicken on a sheet tray and generously season both sides with salt. Whisk together the yacon syrup, orange juice, orange zest, chipotles, adobo, garlic, olive oil and Tajín spices in a medium bowl.
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.
Serve the chicken topped with chopped green onions, cilantro leaves, and sliced pickled jalapeños.
Side Dish: Tattooed Chef cauliflower pilaf