Grilled Mezcal-Lime Chicken with Charred Pineapple Salsa

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

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 ready in about 35 minutes blends chicken thighs, bone-in and skin-on, mezcal, fresh lime juice 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 350 calories and feeds 6, 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.

Prep: 15 min Cook: 20 min Serves 6 Mexican cuisine 350 cal/serving
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Ingredients

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.

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Frequently asked questions

How long does Grilled Mezcal-Lime Chicken with Charred Pineapple Salsa take to make?

Total time is about 35 minutes (15 min prep + 20 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Grilled Mezcal-Lime Chicken with Charred Pineapple Salsa?

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 Grilled Mezcal-Lime Chicken with Charred Pineapple Salsa?

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 Pineapple Salsa for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Grilled Mezcal-Lime Chicken with Charred Pineapple Salsa?

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.

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