Charred Mezcal-Lime Chicken Skewers with Guajillo Pepper Marinade

By AislePrompt Editorial · Published 2026-05-30 · Updated 2026-05-30

Tender chicken marinated in smoky mezcal, tangy lime, and spicy guajillo pepper, grilled to charred perfection on skewers. This Mexican recipe, ready in about 35 minutes, pairs boneless skinless chicken thighs, dried guajillo chilies, meat broth or water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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.

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

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Instructions

1. 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.
2. Step 2: Soak the toasted chilies in 1/2 cup warm meat broth or water for 15 minutes until softened.
3. 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.
4. 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.
5. Step 5: Preheat grill or grill pan to medium-high heat; thread marinated chicken pieces onto 6 soaked wooden skewers.
6. Step 6: Grill the skewers for 4-5 minutes per side, turning occasionally, until chicken is cooked through and has charred edges; serve immediately.