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, super easy-to-make, and healthy summer BBQ recipe.
Ingredients
Mezcal Chicken
6boneless skinless chicken thighs
¼ cupmezcal
1tablespooncooking oil
1teaspoonEACH: chili powder, cumin, and smoked paprika
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.