Podcast

Macha Agave Chicken

by StudioLink Recipe.
April 13, 2026
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EBT-Friendly: 100% of ingredients

From Ryan Carter

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Sweet, spicy, and deeply flavorful—this macha agave chicken is a game-changer! Juicy grilled chicken thighs are tossed in a rich, nutty macha salsa made from toasted chiles, peanuts, and sesame seeds, then finished with a buttery agave-lime glaze. It’s bold, sticky, and absolutely unforgettable.

Ingredients:

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For the Marinade
  •   2 lbs boneless, skinless chicken thighs
  •   1/3 cup olive oil
  •   1 lime (juiced)
  •   1/2 lime (zest)
  •   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 chiles (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 tsp 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)

Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

Directions

  1. Marinate the chicken: In a bowl, whisk together ⅓ cup olive oil, juice of 1 lime and zest of ½ lime, ¾ tsp kosher salt, ½ tsp black pepper, 1 minced garlic clove, ½ tsp cumin, ½ tsp chili powder, and 1 tsp brown sugar. Add 2 lbs boneless, skinless chicken thighs and toss to coat. Cover and marinate in the refrigerator for 2-4 hours.
  2. Make the macha salsa: Heat ⅓ cup avocado oil in a skillet over medium heat. Add 12-15 destemmed arbol chiles, ⅓ chopped ancho chile, and ⅓ chopped pasilla chile. Toast until fragrant and darkened, about 1-2 minutes. Add 1 minced garlic clove, 2 tbsp chopped roasted peanuts, 1 tsp sesame seeds, and ¾ tsp kosher salt. Cook for 30-45 seconds more. Remove from heat and cool slightly. Transfer to a blender or food processor and pulse until the mixture is coarse and spoonable (about ½ cup). Set aside.
  3. Cook the chicken (choose your method):
    • Grill: Cook over medium heat for 12-15 minutes, flipping occasionally, until the internal temperature reaches 170°F (77°C).
    • Air Fryer: Cook at 400°F (200°C) for 25 minutes.
    • Oven: Bake at 400°F (200°C) for about 30 minutes, flipping halfway through.
  4. Make the agave sauce: In a skillet, heat a small splash of olive oil over medium-low heat. Add 2 minced garlic cloves and sauté until fragrant and just beginning to brown. Quickly add 3 tbsp unsalted butter and juice of ½ lime so the garlic doesn’t burn. Then add zest of ½ lime, black pepper to taste, and ¼ cup dark raw agave syrup. Stir until bubbling. Remove from heat and stir in the prepared macha salsa.
  5. Finish and serve: Add the cooked chicken thighs to the skillet with the sauce. Toss until fully coated and glossy. Garnish with fresh cilantro and serve hot with lime wedges. Enjoy!

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