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Tuesday 08 September 2026 03:53:25 GMT

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Guajillo-garlic marinated chicken grilled over mesquite, finished with lime-agave glaze and served with a grilled panela and charred zucchini salad, and seasoned red potatoes. INGREDIENTS (Serves 4) LIME-AGAVE GLAZE + 3 TBSP unsalted butter + 2 tsp agave + Juice of 1/2 lime + Salt to taste CHARRED ZUCCHINI & PANELA + 3 medium zucchini, halved + 6 large cloves garlic, peeled + 8 oz panela, sliced thick + 2 TBSP extra virgin olive oil + Juice of 1/2 lime + 1/3 C chopped cilantro + Salt and black pepper to taste CRISPY RED POTATOES + 1.5 lb red potatoes, cubed + 1/2 medium white onion, diced + 3 TBSP extra virgin olive oil + 1 tsp garlic powder + 1/2 tsp kosher salt, plus more to taste + 1/2 tsp coarse black pepper + Chopped cilantro, for finishing GUAJILLO-GARLIC MARINADE + Full recipe on blog (link in bio): www.CasitaMade.com/Post/Guajillo-Garlic-Chicken DIRECTIONS + STEP 1: MARINATE Make guajillo-garlic marinade per blog recipe. Coat chicken and refrigerate 2–6 hours. + STEP 2: PREP POTATOES Cover potatoes with cold water and bring to a boil. Salt liberally and cook until barely tender, 5–7 minutes after boiling. Drain. + STEP 3: MAKE GLAZE Melt butter over low heat. Remove from heat and stir in agave, lime juice and salt. + STEP 4: SKEWER Skewer chicken, folding irregular pieces as needed. Add whole garlic cloves to the ends. + STEP 5: CRISP POTATOES Heat a large pan over medium-high. Add olive oil and onion; sauté until softened. Add potatoes, garlic powder, salt and pepper. Cook until crisp and browned, 10–15 minutes. Finish with olive oil and cilantro. + STEP 6: GRILL CHICKEN Grill over medium-high, turning every 2–3 minutes, until charred and garlic is golden and tender, 10–15 minutes. Cook to about 175°F. Brush with glaze. + STEP 7: GRILL ZUCCHINI & PANELA Grill zucchini until deeply charred but still firm. Grill panela on oiled grates 1–2 minutes per side until golden. + STEP 8: FINISH ZUCCHINI Pull garlic from skewers and roughly chop. Toss with zucchini, cilantro, olive oil and lime juice. Season with salt and pepper.

Guajillo-garlic marinated chicken grilled over mesquite, finished with lime-agave glaze and served with a grilled panela and charred zucchini salad, and seasoned red potatoes. INGREDIENTS (Serves 4) LIME-AGAVE GLAZE + 3 TBSP unsalted butter + 2 tsp agave + Juice of 1/2 lime + Salt to taste CHARRED ZUCCHINI & PANELA + 3 medium zucchini, halved + 6 large cloves garlic, peeled + 8 oz panela, sliced thick + 2 TBSP extra virgin olive oil + Juice of 1/2 lime + 1/3 C chopped cilantro + Salt and black pepper to taste CRISPY RED POTATOES + 1.5 lb red potatoes, cubed + 1/2 medium white onion, diced + 3 TBSP extra virgin olive oil + 1 tsp garlic powder + 1/2 tsp kosher salt, plus more to taste + 1/2 tsp coarse black pepper + Chopped cilantro, for finishing GUAJILLO-GARLIC MARINADE + Full recipe on blog (link in bio): www.CasitaMade.com/Post/Guajillo-Garlic-Chicken DIRECTIONS + STEP 1: MARINATE Make guajillo-garlic marinade per blog recipe. Coat chicken and refrigerate 2–6 hours. + STEP 2: PREP POTATOES Cover potatoes with cold water and bring to a boil. Salt liberally and cook until barely tender, 5–7 minutes after boiling. Drain. + STEP 3: MAKE GLAZE Melt butter over low heat. Remove from heat and stir in agave, lime juice and salt. + STEP 4: SKEWER Skewer chicken, folding irregular pieces as needed. Add whole garlic cloves to the ends. + STEP 5: CRISP POTATOES Heat a large pan over medium-high. Add olive oil and onion; sauté until softened. Add potatoes, garlic powder, salt and pepper. Cook until crisp and browned, 10–15 minutes. Finish with olive oil and cilantro. + STEP 6: GRILL CHICKEN Grill over medium-high, turning every 2–3 minutes, until charred and garlic is golden and tender, 10–15 minutes. Cook to about 175°F. Brush with glaze. + STEP 7: GRILL ZUCCHINI & PANELA Grill zucchini until deeply charred but still firm. Grill panela on oiled grates 1–2 minutes per side until golden. + STEP 8: FINISH ZUCCHINI Pull garlic from skewers and roughly chop. Toss with zucchini, cilantro, olive oil and lime juice. Season with salt and pepper.

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