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Ingredients
  • Vegetable oil, for the grill
  • 8 skinless, boneless chicken thighs (about 2 pounds)
  • Sea salt (or kosher salt)
  • ½ cup light agave syrup or honey
  • ½ cup fresh orange juice
  • 1 teaspoon finely grated orange zest
  • 3 chipotle chiles in adobo, finely chopped, plus ¼ cup adobo sauce (I was terrified of these chiles as they were searing hot in the can. But after soaking in marinade, 1 was pretty mild. Try 2 next time)
  • 6 garlic cloves, finely grated
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon Tajín Clásico
  • 8 scallions, root ends trimmed
  • ½ cup cilantro leaves and tender stems
Note: Ingredients may have been altered from the original.
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