Charred Mezcal-Glazed Chicken with Toasted Oaxacan Cheese Salad

By AislePrompt Editorial · Published 2026-07-02 · Updated 2026-07-02

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Juicy chicken thighs glazed with smoky mezcal and charred to perfection, served alongside a fresh salad topped with crumbled toasted Oaxaca cheese and toasted pepitas. This Mexican recipe, ready in about 30 minutes, pairs bone-in chicken thighs, mezcal, agave syrup for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 4 Mexican cuisine 400 cal/serving

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Ingredients

4 pieces bone-in chicken thighs
1/4 cup mezcal
2 tbsp agave syrup
1 tsp smoked paprika
1 tsp garlic powder
1 tsp salt
1/2 tsp black pepper
1/2 cup shredded Oaxaca cheese
1/4 cup, toasted pepitas (pumpkin seeds)
4 cups mixed salad greens
1 cup halved cherry tomatoes
2 tbsp lime juice
3 tbsp extra virgin olive oil

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Instructions

Step 1: In a bowl, whisk together 1/4 cup mezcal, 2 tbsp agave syrup, 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper.
Step 2: Place 4 bone-in chicken thighs in the marinade and toss to coat. Cover and refrigerate for 1 hour.
Step 3: Preheat a grill or grill pan to medium-high heat (about 400°F). Remove chicken from marinade and grill for 6-7 minutes per side until charred and internal temperature reaches 165°F.
Step 4: While chicken grills, heat a dry skillet over medium heat. Add 1/2 cup shredded Oaxaca cheese and toast, stirring continuously, for 2-3 minutes until cheese is golden and crispy. Remove and set aside.
Step 5: In a large bowl, toss 4 cups mixed salad greens with 1 cup halved cherry tomatoes, 2 tbsp fresh lime juice, and 3 tbsp extra virgin olive oil until lightly dressed.
Step 6: Plate the grilled chicken with a side of salad, then sprinkle the toasted Oaxaca cheese and 1/4 cup toasted pepitas over the salad before serving.