Grilled Mezcal-Lime Chicken with Charred Corn Salad

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

Juicy grilled chicken marinated in smoky mezcal and fresh lime juice, paired with a vibrant charred corn salad bursting with fresh herbs and zesty flavors. This mexican-inspired chicken (gluten free) ready in about 55 minutes pairs boneless, skinless chicken thighs, mezcal, fresh lime juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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: 40 min Cook: 15 min Serves 4 Mexican cuisine 350 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Instructions

  1. Step 1: In a medium bowl, whisk together 1/4 cup mezcal, 1/4 cup fresh lime juice, 3 minced garlic cloves, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper. Add 4 boneless skinless chicken thighs and coat evenly. Cover and marinate in the refrigerator for at least 30 minutes or up to 2 hours.
  2. Step 2: Preheat a grill or grill pan over medium-high heat. Remove chicken from marinade and brush lightly with 2 tbsp olive oil. Grill chicken for 5-6 minutes per side until internal temperature reaches 165°F and the surface has nice grill marks. Remove and let rest.
  3. Step 3: While chicken cooks, place 2 cups fresh corn kernels in a dry skillet over high heat. Cook for 4-5 minutes, stirring occasionally, until kernels are charred in spots. Transfer to a bowl.
  4. Step 4: To the charred corn, add 1 cup halved cherry tomatoes, 1/4 cup finely diced red onion, 1/4 cup chopped cilantro, and 1 small minced jalapeño. Season with 1/2 tsp salt and toss to combine.
  5. Step 5: Serve grilled chicken atop the charred corn salad with extra lime wedges if desired.

Frequently asked questions

How long does Grilled Mezcal-Lime Chicken with Charred Corn Salad take to make?

Total time is about 55 minutes (40 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 Grilled Mezcal-Lime Chicken with Charred Corn 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 mezcal from drying out.

Can I substitute ingredients in Grilled Mezcal-Lime Chicken with Charred Corn 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 Grilled Mezcal-Lime Chicken with Charred Corn 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.

Is Grilled Mezcal-Lime Chicken with Charred Corn Salad gluten free?

Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

Related recipes