Recipes

Macha Agave Chicken

by StudioLink Recipe.
June 16, 2026
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EBT-Friendly: 85% of ingredients

Made by

Ryan Carter

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Assembly Time: 2 hours 30 minutes–4 hours 30 minutes

This Macha Agave Chicken combines juicy grilled chicken thighs with smoky salsa macha, bright citrus, and a sweet-spicy agave glaze that caramelizes beautifully around every bite.

Ingredients:

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For the Marinade
  •   2 lbs boneless skinless chicken thighs (or 3 lbs wings)
  •   1/3 cup olive oil
  •   1 lime (juiced)
  •   1/2 lime (zested)
  •   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
 
For the Macha Salsa
  •   1/3 cup avocado oil (or other neutral high-heat oil)
  •   12-15 arbol chilies (about 1/3 cup, destemmed)
  •   1/3 ancho chile (deseeded and roughly chopped)
  •   1/3 pasilla chile (deseeded and roughly chopped)
  •   1 clove garlic (minced)
  •   2 tbsp roasted peanuts (roughly chopped)
  •   1 ts[ sesame seeds
  •   3/4 tsp kosher salt
 
For the Sauce
  •   2 cloves garlic (minced)
  •   1/4 cup dark raw agave syrup
  •   3 tbsp unsalted butter
  •   1/2 lime (juiced and zested)
  •   black pepper (to taste)
  •   macha salsa (from above)
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Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

Directions

  1. Marinate: In a bowl, whisk together the olive oil, lime juice, lime zest, kosher salt, black pepper, garlic, ground cumin, chili powder, and brown sugar. Add the chicken thighs and toss to coat. Cover and marinate in the refrigerator for 2–4 hours.
  2. Make the Macha Salsa: Heat the avocado oil in a skillet over medium heat. Toast the arbol chiles, ancho chile, and pasilla chile until fragrant and slightly darkened, about 1–2 minutes. Add the garlic, peanuts, sesame seeds, and salt. Cook for 30–45 seconds more. Remove from heat and cool slightly. Transfer to a blender or food processor and pulse until coarse and spoonable.
  3. Cook the Chicken: Grill the chicken over medium heat for 12–15 minutes, flipping occasionally. Alternatively, cook in an air fryer at 400°F for 25 minutes or bake at 400°F for about 30 minutes, flipping halfway through. Cook until the internal temperature reaches 170°F.
  4. Prepare the Sauce: Heat a small splash of olive oil in a skillet over medium-low heat. Add the garlic and sauté until fragrant and just beginning to brown. Quickly add the butter and lime juice so the garlic does not burn. Stir in the lime zest, black pepper, and agave syrup. Bring to a gentle bubble, then remove from heat and stir in the prepared macha salsa.
  5. Finish: Add the cooked chicken to the skillet and toss until fully coated and glossy. Garnish with fresh cilantro and serve hot with lime wedges.


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