Charred Mezcal-Lime Chicken Skewers with Guajillo Pepper Marinade
Tender chicken marinated in smoky mezcal, tangy lime, and spicy guajillo pepper, grilled to charred perfection on skewers. This mexican-inspired mexican ready in about 35 minutes blends dried guajillo chilies, meat broth or water, mezcal 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 280 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
- 1.5 lbs, cut into 1-inch pieces boneless skinless chicken thighs
- 3 pieces dried guajillo chilies
- 1/2 cup meat broth or water
- 1/4 cup mezcal
- 1/4 cup (about 2 limes) fresh lime juice
- 3 cloves, minced garlic cloves
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp salt
- 1/2 tsp black pepper
- 6, soaked in water wooden skewers
Instructions
- Step 1: Toast 3 dried guajillo chilies in a dry skillet over medium heat for 1-2 minutes until fragrant but not burnt; remove stems and seeds.
- Step 2: Soak the toasted chilies in 1/2 cup warm meat broth or water for 15 minutes until softened.
- Step 3: Blend the soaked chilies with 1/4 cup mezcal, 1/4 cup fresh lime juice, 3 minced garlic cloves, 2 tbsp olive oil, 1 tsp ground cumin, 1 tsp salt, and 1/2 tsp black pepper until smooth.
- Step 4: In a large bowl, toss 1.5 lbs cut chicken thighs with the guajillo-mezcal marinade; cover and refrigerate for at least 2 hours or overnight for best flavor.
- Step 5: Preheat grill or grill pan to medium-high heat; thread marinated chicken pieces onto 6 soaked wooden skewers.
- Step 6: Grill the skewers for 4-5 minutes per side, turning occasionally, until chicken is cooked through and has charred edges; serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Charred Mezcal-Lime Chicken Skewers with Guajillo Pepper Marinade take to make?
Total time is about 35 minutes (20 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-Lime Chicken Skewers with Guajillo Pepper 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-Lime Chicken Skewers with Guajillo Pepper 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-Lime Chicken Skewers with Guajillo Pepper 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-Lime Chicken Skewers with Guajillo Pepper Marinade?
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.
