Smoky Mezcal-Infused Chicken with Oaxacan Cheese
Tender chicken thighs marinated in smoky mezcal and grilled to perfection, topped with melted Oaxacan cheese and fresh herbs. This mexican-inspired chicken ready in about 90 minutes pairs mezcal, olive oil, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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.
Ingredients
- 6 pieces (about 1.5 lbs) boneless skinless chicken thighs
- 1/4 cup mezcal
- 2 tbsp olive oil
- 4 cloves garlic cloves, minced
- 1 tsp smoked paprika
- 1/2 tsp ground cumin
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup Oaxaca cheese, shredded
- 1/4 cup, chopped fresh cilantro leaves
- for serving lime wedges
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a large bowl, combine 1/4 cup mezcal, 2 tbsp olive oil, 4 minced garlic cloves, 1 tsp smoked paprika, 1/2 tsp ground cumin, 1 tsp salt, and 1/2 tsp black pepper. Whisk together and add 6 boneless skinless chicken thighs, coating well. Cover and marinate in the refrigerator for at least 1 hour.
- Step 2: Preheat a grill or grill pan to medium-high heat (about 400°F). Remove chicken from marinade and place on the grill. Cook for 6-7 minutes per side until internal temperature reaches 165°F and the surface is nicely charred and smoky.
- Step 3: Transfer the grilled chicken to a baking sheet. Sprinkle 1 cup shredded Oaxaca cheese evenly over the top. Place under a broiler for 2-3 minutes until the cheese melts and bubbles.
- Step 4: Remove from the oven and garnish with 1/4 cup chopped fresh cilantro. Serve immediately with lime wedges for squeezing over the top.
Frequently asked questions
How long does Smoky Mezcal-Infused Chicken with Oaxacan Cheese take to make?
Total time is about 90 minutes (70 min prep + 20 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 Smoky Mezcal-Infused Chicken with Oaxacan Cheese?
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 Smoky Mezcal-Infused Chicken with Oaxacan Cheese?
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 Smoky Mezcal-Infused Chicken with Oaxacan Cheese 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 Smoky Mezcal-Infused Chicken with Oaxacan Cheese?
Mexican chicken 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.
