Charred Mezcal-Glazed Chicken with Toasted Oaxacan Cheese Salad

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 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

Instructions

  1. 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.
  2. Step 2: Place 4 bone-in chicken thighs in the marinade and toss to coat. Cover and refrigerate for 1 hour.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Equipment for this recipe

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Frequently asked questions

How long does Charred Mezcal-Glazed Chicken with Toasted Oaxacan Cheese Salad take to make?

Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Charred Mezcal-Glazed Chicken with Toasted Oaxacan Cheese Salad?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep bone-in chicken thighs from drying out.

Can I substitute ingredients in Charred Mezcal-Glazed Chicken with Toasted Oaxacan Cheese Salad?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Charred Mezcal-Glazed Chicken with Toasted Oaxacan Cheese Salad for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Charred Mezcal-Glazed Chicken with Toasted Oaxacan Cheese Salad?

Mexican mexican like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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