Tajín Jalapeño Chicken
The versatile, flavorful marinade you've always needed!
What’s Been On My Plate
In the past week, Iowa has been hit with some icey days, some mild 50 degree days, and some fiery sunsets. A bit of a rollercoaster, but I’m not in charge. I kind of like it anyway.
Something I was in charge of: a very fun and special birthday cake for some wonderful twins. This two-layer tuxedo cake consists of a simple chocolate cake as the home base and is layered with globs of Nutella, homemade whipped cream, and white strawberries, which were macerated in vanilla and sugar. For anyone wondering about the white strawberry situation— they’re technically called “pine berries” and while they taste largely of a strawberry, they have notes of pineapple. They made for a unique, fruity, suit and tie look.
And, dear reader, a bit of an update on my end: moving forward, I have no plans to continue on with my Substack. While I’m most likely not done forever, after some careful thought, I believe I need some space and quiet from continually launching recipes, essays, and my personal thoughts into the world. Feel free to pull your monthly payment if you have one, but stay subscribed if you’d like. Trust that if/when I do return, it will be to share something really great that I’m truly excited about. Thank you for being here and for your support. ♡
What Will Be On Your Plate
Tajín Jalapeño Chicken
This chicken is full of warm and lively flavor, with big thanks to the star of the show: Tajín! The marinade comes together in minutes and once cooked, you’ll find infinite uses for this Tajín chicken. In the photo, I served mine over a pupusa with romaine, cilantro, and an avocado crema, though you could slice or shred this chicken and make anything your heart desires— from quesadillas and tacos to salads and fun dips.
I like making this chicken and using the leftovers in a different way each time (rotating from my original, fancier dinner into burritos, tacos, and salads) so it doesn’t feel like I’m eating the same meal 4 days in a row even though I kind of am. Everybody wins.
Tajín is made up of salt, dried chilé peppers, and dehydrated lime and it makes for the perfect sweet and peppery topper to just about anything. The first time I really had Tajín was near the end of high school. I started working at a flower shop and the gardeners and florists would snack on Tajín religiously. They’d douse anything in this spunky seasoning— from tacos to chunks of cold watermelon to squares of dark chocolate. I’ve been sold ever since.
Despite being made up of dried peppers, Tajín is pretty mild. For this marinade, I wanted to add a bit more heat, so I used a few jalapeños. If you’d like to keep it 100% spice-free, omit the jalapeño or substitute it for a small poblano pepper. Although recently, I’ve been finding the jalapeños I’ve taken home from the store to be extremely mild. I usually try a small slice of the jalapeño I'm working with just to get a gauge on the heat and then I adjust accordingly.
Enjoy this meal, which is easy as it is tasty.
Tajín Jalapeño Chicken
Makes 4-6 servings
2 tablespoons olive oil
1 tablespoon Tajín
2 garlic cloves, smashed
1-2 jalapeños sliced paper-thin + their seeds
1 tsp honey
2-3 tablespoons of lime juice, about 1 large lime
1.5 pounds chicken, any kind (I used sliced chicken breast)
To top, as desired:
1 handful of cilantro, chopped
lime juice to squeeze on top
a few extra shakes of Tajín
JuJu Tip: Jalapeños with wrinkly exteriors are hotter than smooth exteriors. Add more jalapeño seeds for more heat, and add less seeds for less heat. The pepper part itself is usually not too hot.
Method:
Add all ingredients except for the chicken & cilantro into a large bowl or ziplock baggie. Combine into a mixture.
Add the chicken and evenly coat the chicken in the mixture. Cover the chicken and let marinate for at least 4 hours, or up to 36 hours.
Warm a skillet over medium high heat and add oil to evenly coat the bottom of the pan. Remove the chicken from the marinade, letting the marinade mixture drip off each piece, and place chicken into the skillet. You could also grill the chicken.
Cook chicken on the first side for 4-8 minutes depending on size. The chicken should be fully browned on the first side before flipping it over.
Flip the chicken slices over, covering the skillet with a lid. Cook for another 3-6 minutes, or until a thermometer reads 165F.
Remove the chicken from the skillet and let rest on a cutting board for 8 minutes. This will ensure the chicken will be juicy.
While the chicken rests, chop cilantro and sprinkle over the chicken with a few extra squeezes of lime juice and extra Tajín, if desired. Serve and enjoy!
