Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Chicken Marinade
Jicama Slaw
Method
Marinate the Chicken
- 1
- 2
Marinate the Chicken
Place the chicken thighs in a large zip-top bag or dish. Pour the marinade over the chicken, ensuring each piece is coated. Seal the bag or cover the dish, and refrigerate for at least 2 hours, preferably overnight.
Cook the Chicken
- 3
Preheat the Grill
Preheat your grill to medium-high heat.
- 4
Grill the Chicken
Remove the chicken from the marinade and discard the marinade. Grill the chicken thighs skin-side down for 6-8 minutes, then flip and cook for an additional 6-8 minutes or until the internal temperature reaches 165°F (75°C).
- 5
Rest the Chicken
Once cooked, remove the chicken from the grill and let it rest for 5 minutes before serving.
Prepare the Jicama Slaw
- 6
Combine the Ingredients
In a large bowl, combine julienned jicama, shredded carrot, shredded red cabbage, and chopped cilantro.
- 7
Make the Dressing
In a small bowl, whisk together lime juice, honey, salt, and pepper.
- 8
Dress the Slaw
Pour the dressing over the jicama mixture and toss to combine. Let it sit for 10 minutes to allow flavors to meld.