Mesquite-Grilled BBQ Chicken with Roasted Corn Salsa

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

Juicy chicken thighs grilled over mesquite wood and served with a vibrant roasted corn salsa bursting with Southwestern flavors. This american-inspired bbq & smoked ready in about 60 minutes blends bone-in chicken thighs, mesquite wood chips, olive oil 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 420 calories and feeds 4, 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: 20 min Cook: 40 min Serves 4 American cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: Soak 2 cups mesquite wood chips in water for 30 minutes and set up your grill for indirect medium heat (about 350°F). In a small bowl, mix 3 tbsp olive oil, 2 tsp smoked paprika, 1 tsp ground cumin, 1 tsp garlic powder, 1 1/2 tsp salt, and 1 tsp black pepper. Brush this marinade evenly over 8 bone-in chicken thighs.
  2. Step 2: Place the soaked mesquite wood chips on the hot coals or in the smoker box to create smoke. Grill the chicken thighs over indirect heat for 35-40 minutes, turning halfway, until the internal temperature reaches 165°F and the skin is nicely charred but not burnt.
  3. Step 3: Meanwhile, prepare the roasted corn salsa by combining 2 cups roasted corn kernels, 1/2 cup diced red bell pepper, 1/4 cup diced red onion, 1 small minced jalapeño (seeded), 2 tbsp fresh lime juice, and 1/4 cup chopped fresh cilantro in a bowl. Toss to combine and chill until serving.
  4. Step 4: Serve the mesquite-grilled chicken thighs hot with a generous scoop of roasted corn salsa on the side for a fresh, smoky bite.

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Frequently asked questions

How long does Mesquite-Grilled BBQ Chicken with Roasted Corn Salsa take to make?

Total time is about 60 minutes (20 min prep + 40 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Mesquite-Grilled BBQ Chicken with Roasted Corn 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 Mesquite-Grilled BBQ Chicken with Roasted Corn 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 Mesquite-Grilled BBQ Chicken with Roasted Corn Salsa 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 Mesquite-Grilled BBQ Chicken with Roasted Corn Salsa?

American bbq & smoked 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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