Grilled Mezcal-Lime Chicken with Charred Corn Salad

By AislePrompt Editorial · Published 2026-07-06 · Updated 2026-07-06

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 recipe (gluten free), ready in about 55 minutes, pairs 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 rice, quinoa, or a quick salad. 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 boneless, skinless chicken thighs
• 1/4 cup mezcal
• 1/4 cup fresh lime juice
• 3 minced garlic cloves
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 2 tbsp olive oil
• 2 cups (about 3 ears) fresh corn kernels
• 1 cup halved cherry tomatoes
• 1/4 cup finely diced red onion
• 1/4 cup chopped fresh cilantro
• 1 small, seeded and minced jalapeño
• 1 tsp salt
• 1/2 tsp black pepper

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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.