Grilled Mezcal Chicken Fajitas
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Tender and smoky mezcal chicken is coated in a mouthwatering spice blend, then grilled to perfection alongside a bunch of vibrant veggies. The mezcal works its magic, tenderizing the chicken and adding a distinct, earthy, and smoky flavor as it marinades. Pile it on a warmed tortilla with zesty avocado and tangy sour cream. It’s a delicious and easy-to-make summer BBQ recipe.
Chicken fajitas are already delicious – the combination of charred meat, caramelized veggies, and flavorful toppings creates a medley of textures and tastes – savory, fresh, tangy, and sour … But when you add mezcal to the chicken marinade, a smoky flavor in introduced that elevates the dish even more!
Serve the mezcal chicken and grilled veggies beside some fresh guacamole and tangy sour cream and let your guests serve themselves, creating a social dinner. Watch for the excitement as the chicken and veggies sizzle as they arrive at the table!
Ingredients needed
There are three elements to this recipe: the mezcal chicken, the fajita veggies, and the extra bits! This is what you’ll need:
- Mezcal chicken: Boneless chicken thighs are marinated in mezcal and a blend of oil, chili powder, cumin, smoked paprika, oregano, and sea salt. You can use chicken breast if that’s what you have.
- Fajita veggies: Bell peppers and onions are grilled with chili powder, cumin, oregano, and sea salt.
- Extras: Tortillas, easy guacamole, sour cream, and greens or shredded lettuce.
What type of mezcal is best for the marinade
Mezcal, a Mexican spirit known for its distinctive smoky and earthy notes with a subtle herbal undertone, makes the chicken tender while letting the smoky essence shine. Mezcal is made from the agave plant, and the final flavor profile can vary depending on the species used. While a premium bottle isn’t necessary for this mezcal chicken, consider whether you’ll want to make mezcal cocktails with the rest of the bottle. If so, we recommend choosing one that’s 45% proof or less as they tend to be a bit smoother with less ‘burn.’
For this recipe, a joven or blanco mezcal will be suitable, as it is unaged, allowing the essence of the agave to shine. Look for tasting notes on the label, as some brands will have citrus or herbal undertones. Choose one that is in your budget – if you’re still unsure, consult the knowledgeable staff at liquor stores.
What to serve with mezcal chicken
While the mezcal is out, make yourself a mezcal margarita or a mezcal sour – you deserve it!
Make a simple and easy guacamole, or play with the flavors and make this smoky guacamole or grilled guacamole.
Recipe FAQs
How long should I marinate the chicken for?
Let it marinate in the fridge for at least 30 minutes, and up to 12 hours at most.
Can I make this without a grill?
If you don’t have a BBQ, you can make this inside on the stovetop using a grill pan.
Can I use a pre-made, store-bought fajita seasoning instead?
If that is what you have on hand, feel free to use that, otherwise the homemade blend in the recipe tastes so great with the mezcal! We also have a recipe for homemade fajita seasoning – make extra for next time!
How do I store leftovers?
Enjoy this dish fresh for the best experience, as guacamole doesn’t last long. When storing leftovers, keep veggies, chicken, and guacamole in separate airtight containers in the fridge. Preserve guacamole by adding lime juice, covering it with bee wax wrap or parchment paper directly on the surface, and sealing. If available, place the avocado pit in the center before sealing. Tortillas can be stored at room temperature.
How can I garnish the mezcal chicken?
There is plenty of flavor in here already, but you can always sprinkle some cilantro or a squeeze of lemon over top.
Mezcal Chicken Fajitas Recipe
Ingredients
Mezcal Chicken
- 6 boneless skinless chicken thighs
- ¼ cup mezcal
- 1 tablespoon cooking oil
- 1 teaspoon EACH: chili powder, cumin, and smoked paprika
- ½ teaspoon EACH: oregano and sea salt
Fajita Veggies
- 3 bell peppers (sliced)
- 2 medium onions (sliced)
- 1 tablespoon EACH: oil, chili powder, and cumin
- 1 teaspoon EACH: oregano and sea salt
Extras
- Tortillas (corn or gluten-free if needed)
- Guacamole (try this easy recipe)
- Sour cream
- Greens or shredded lettuce
Instructions
- Place the chicken thighs in a large bowl. Add the mezcal, oil, and all of the spices. Mix the chicken and marinade around then place the bowl into your fridge and let it marinate while you prepare the rest of the meal. Note: you can let it marinate for up to 12 hours.6 boneless skinless chicken thighs, ¼ cup mezcal, 1 tablespoon cooking oil, 1 teaspoon EACH: chili powder, cumin, and smoked paprika, ½ teaspoon EACH: oregano and sea salt
- Slice the peppers and onions and place them into a large bowl. Add the oil and spices and toss to coat.3 bell peppers, 2 medium onions, 1 tablespoon EACH: oil, chili powder, and cumin, 1 teaspoon EACH: oregano and sea salt
- Make the guacamole and put the sour cream and greens into bowls.Guacamole, Sour cream, Greens or shredded lettuce
- Oil and preheat your grill to medium-high. Remove the chicken from the bowl and discard the marinade. Grill the chicken and veggies until the chicken is cooked through and the veggies are charred in spots, about 10 minutes. Warm the tortillas on the grill. Chop the chicken into pieces.Tortillas
- Serve everything on the table and let everyone assemble their own mezcal chicken fajitas.
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
LOL I noticed your “Easy Bake Oven” BBQ in one of your IG stories. It’s totally cute hahaha. That made me laugh. Hey, as long as the job gets done, right? We have a balcony too, and our massive BBQ takes up most of it. 😛 These fajitas are calling my name!!
Ha ha it seriously makes me laugh every time I use it! I have to laugh about it otherwise I’d cry out of frustration cause it’s so small. But it’s better than no BBQ! I’m having serious BBQ envy over your massive BBQ!!