This Tex Mex chicken with veggies and spicy slaw was a weeknight dinner that came together quickly after work because I split cooking duties with my husband. He manned the grill while I did the veggies and whipped up the slaw. I also made some ingredients play double duty by using them in multiple applications. The jalapeno simple syrup was a fantastic find at a local food event, but it’s easy to make your own. I find it works wonders in dressing and marinades. I added some of my favorite cotija cheese as a garnish, along with a dollop of my quick and easy guacamole. Feel free to finish yours with the same or other tried-and-true Tex Mex favorites like salsas, sour cream, or an extra sprinkle of fresh cilantro.
Ingredients
For the chicken marinade:
- •.9-1.2 Kg (2-2.5 lbs) boneless skinless chicken thighs
- •142 ml (2/3 cup) fresh orange juice
- •71 ml (1/3 cup) olive oil
- •4 garlic cloves, very thinly sliced
- •30 ml (2 tablespoons) Dijon mustard
- •30 ml (2 tablespoons)l Tajin seasoning
- •10 ml (2 teaspoons) dried Mexican oregano
- •5 ml (1 teaspoon) ground cumin
For the glaze:
- •28.4 grams (1 ounce/2 tablespoons) melted butter
- •30 ml (2 tablespoons) honey
- •30 ml (2 tablespoons) jalapeno syrup*
- •15 ml (1 tablespoon) Tajin seasoning
For the veggie saute:
- •Grapeseed, oil, peanut oil, or other vegetable oil suitable for high heat
- •283-340 grams (10-12 ounces) mushrooms, sliced
- •1 medium onion, halved and sliced
- •2 cloves garlic, minced
- •1 jalapeno, finely diced (optional)
- •2 bell peppers (red, yellow, or orange), sliced into strips
- •5 ml (1 teaspoon) dried Mexican oregano
- •5 ml (1 teaspoon) ground cumin
- •2.5 ml (1/2 teaspoon) chili powder
- •Salt and finely ground black pepper, to taste
For the spicy slaw:
- •15 ml (1 tablespoon) jalapeno syrup*
- •Juice from 1 lime
- •30 ml (2 tablespoons) blood orange infused olive oil, or other citrus or unflavored olive oil
- •1 apple
- •397-454 grams (14-16 ounces/3 cups) thinly shredded green cabbage
- •5-8 radishes, julienned
- •One-third to one-half of an English cucumber, cored and diced
- •1-2 jalapenos, seeded and diced or sliced very thinly
- •30-60 ml (2-4 tablespoons) roughly chopped cilantro leaves
- •Salt and finely ground black pepper, to taste
*To make jalapeno syrup, in a small saucepan combine 120 ml (1/2 cup) sugar, 120 ml (1/2 cup) water, and 1 large seeded and sliced jalapeno pepper. Bring to a simmer over medium heat, stirring until the sugar is dissolved. Reduce heat to low, and simmer for 5 more minutes. Remove from heat, allow to cool, and strain.
Preparation
For the chicken marinade: Place the chicken in a sealable storage bag, and add the marinade ingredients. Mix well, and refrigerate for at least 30 minutes, up to 3 hours.
For the glaze: In a small bowl, combine all glaze ingredients and mix well. Set aside until needed.
For the veggie saute: In a large cast iron or other heavy skillet over high heat, add oil to thinly cover most of the bottom. Add the mushrooms and stir for several minutes until they get a little sear. Reduce heat to medium-high, add the onions and cook until seared and starting to soften, about 2 minutes; add a little more oil if needed. Reduce heat to medium. Add garlic, jalapeno, oregano, cumin, and chili powder. Stir until onions and peppers are tender, 3-5 minutes. Season with salt and pepper to taste, and set aside to keep warm.
To grill the chicken: Preheat grill to 190°C (375°F). Dispose of marinade and add chicken to the hot grill. Brush glaze on top. Cook for 5 minutes, flip chicken, glaze the other side cook for 5 minutes. Glaze again, turn up heat and cook each side another 2-3 minutes until thermometer reads 74°C (165°F) internal temperature. It should go up to 77°C (170°F) when resting.
For the spicy slaw: In a large serving bowl, mix the jalapeno syrup, lime juice, and oil; set aside. Core and thinly slice the apple and add it to the dressing, coating it well. Add the remaining ingredients, tossing to make sure the produce is lightly coated. Season with salt and pepper to taste.