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 1/4 cup adobo sauce
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

Prepare a grill for medium-high, direct heat; clean the grates well, then brush them with vegetable oil. Alternatively, heat a grill pan on medium-high and brush the pan with oil.

Arrange the chicken on a sheet tray and generously season both sides with salt. Whisk together the agave syrup, orange juice, orange zest, chipotles, adobo, garlic, olive oil and Tajín in a medium bowl.

Brush both sides of the chicken with the Tajín sauce. Grill the chicken, turning and basting often with the Tajín sauce, until cooked through, charred but brick red and glazed, 7 to 9 minutes. Grill the scallions, turning occasionally, until lightly charred on all sides, about 5 minutes.

Serve the chicken with the grilled scallions, topped with cilantro.

By Rick A. Martinez