Charred Mezcal-Infused Grilled Chicken with Citrus and Chile Marinade
Smoky grilled chicken marinated in mezcal, fresh citrus juices, and Oaxacan chile paste for a flavorful outdoor meal. This mexican-inspired bbq & smoked ready in about 30 minutes blends bone-in chicken thighs, mezcal, fresh orange juice into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 350 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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.
Ingredients
- 4 pieces bone-in chicken thighs
- 1/4 cup mezcal
- 1/4 cup fresh orange juice
- 2 tbsp fresh lime juice
- 2 tbsp Oaxacan chile paste (or chipotle paste)
- 3 minced garlic cloves
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp chopped fresh cilantro
Instructions
- Step 1: In a mixing bowl, whisk together 1/4 cup mezcal, 1/4 cup fresh orange juice, 2 tbsp fresh lime juice, 2 tbsp Oaxacan chile paste, 3 minced garlic cloves, 2 tbsp olive oil, 1 tsp ground cumin, 1 tsp salt, and 1/2 tsp black pepper until well combined.
- Step 2: Place 4 bone-in chicken thighs in a large resealable plastic bag or shallow dish and pour the marinade over them. Massage the marinade into the chicken, seal, and refrigerate for at least 2 hours or overnight for best flavor.
- Step 3: Preheat a grill or grill pan over medium-high heat. Remove chicken from marinade, letting excess drip off.
- Step 4: Grill chicken thighs skin-side down for 6-7 minutes until skin crisps and chars slightly, then flip and grill for another 6-7 minutes until internal temperature reaches 165°F and juices run clear.
- Step 5: Remove chicken from grill and let rest for 5 minutes. Sprinkle with 2 tbsp chopped fresh cilantro before serving with grilled vegetables or warm tortillas.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Charred Mezcal-Infused Grilled Chicken with Citrus and Chile Marinade take to make?
Total time is about 30 minutes (15 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Charred Mezcal-Infused Grilled Chicken with Citrus and Chile Marinade?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Charred Mezcal-Infused Grilled Chicken with Citrus and Chile Marinade?
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-Infused Grilled Chicken with Citrus and Chile Marinade 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-Infused Grilled Chicken with Citrus and Chile Marinade?
Mexican bbq & smoked 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.
