Grilled Mezcal-Marinated Chicken Tacos with Pickled Red Onions

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Smoky mezcal-infused grilled chicken served in warm corn tortillas topped with tangy house-pickled red onions for a vibrant Oaxacan street food experience. This mexican-inspired mexican ready in about 35 minutes pairs chicken thighs, boneless skinless, mezcal, fresh lime juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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: 20 min Cook: 15 min Serves 4 Mexican cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Combine 1/4 cup mezcal, 3 tbsp fresh lime juice, 3 minced garlic cloves, 1 tsp ground cumin, 1 tsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper in a bowl. Add 1 lb boneless skinless chicken thighs and marinate for at least 1 hour, preferably 4 hours, in the refrigerator.
  2. Step 2: While the chicken marinates, prepare pickled onions by dissolving 1 tbsp sugar in 1/2 cup white vinegar and 1/2 cup water in a saucepan over medium heat. Pour the hot mixture over 1 thinly sliced medium red onion in a heatproof bowl, cover, and let sit at room temperature for 30 minutes.
  3. Step 3: Preheat a grill or grill pan to medium-high heat. Remove chicken from marinade and grill for 6-7 minutes per side until internal temperature reaches 165°F and edges are slightly charred.
  4. Step 4: Warm 8 small corn tortillas on the grill for 30 seconds each side until pliable and slightly toasted.
  5. Step 5: Slice grilled chicken into strips, fill each tortilla with chicken, top with pickled red onions, 1/4 cup chopped fresh cilantro, and optional jalapeño slices for heat.

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Frequently asked questions

How long does Grilled Mezcal-Marinated Chicken Tacos with Pickled Red Onions take to make?

Total time is about 35 minutes (20 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-Marinated Chicken Tacos with Pickled Red Onions?

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-Marinated Chicken Tacos with Pickled Red Onions?

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-Marinated Chicken Tacos with Pickled Red Onions 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.

What goes well with Grilled Mezcal-Marinated Chicken Tacos with Pickled Red Onions?

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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