Grilled Mezcal-Lime Chicken with Charred Pineapple Salsa

By AislePrompt Editorial · Published 2026-06-20 · Updated 2026-06-20

Juicy chicken marinated in smoky mezcal and lime, grilled to perfection and topped with a bright, charred pineapple salsa to celebrate Oaxacan flavors. This Mexican recipe, ready in about 35 minutes, pairs chicken thighs, bone-in and skin-on, 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 6, 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

• 6 pieces chicken thighs, bone-in and skin-on
• 1/4 cup mezcal
• 1/4 cup fresh lime juice
• 3 minced garlic cloves
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1 small, peeled and cut into 1-inch chunks pineapple
• 1/4 cup finely diced red onion
• 1 small, seeded and minced jalapeño
• 2 tbsp chopped fresh cilantro
• 2 tbsp olive oil

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Instructions

1. Step 1: In a large 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 1/2 tsp salt, and 1 tsp black pepper. Add 6 bone-in skin-on chicken thighs and toss to coat. Marinate in the refrigerator for at least 2 hours or overnight.
2. Step 2: Preheat a grill or grill pan to medium-high heat. Thread 1 small peeled pineapple cut into 1-inch chunks onto skewers or place directly on the grill. Grill pineapple for 3-4 minutes per side until charred and caramelized; remove and chop into small pieces.
3. Step 3: In a bowl, combine the charred pineapple, 1/4 cup finely diced red onion, 1 minced seeded jalapeño, 2 tbsp chopped fresh cilantro, and 2 tbsp olive oil. Stir gently to make the salsa.
4. Step 4: Remove chicken from marinade, shaking off excess. Grill chicken thighs skin side down for 6-8 minutes until crispy and charred, then flip and cook another 6-8 minutes until internal temperature reaches 165°F and juices run clear.
5. Step 5: Serve the grilled mezcal-lime chicken topped generously with the charred pineapple salsa alongside warm tortillas or rice.