Mesquite Grilled Chicken Recipe

Mesquite grilled chicken is a mouthwatering dish that combines the smoky intensity of mesquite wood with the juicy tenderness of grilled chicken. It’s a backyard favorite across the American Southwest and increasingly popular worldwide. In this guide, you’ll get not only a tried-and-true recipe but also a deep dive into the ingredients, cooking techniques, and variations to help you master this dish.

Introduction to Mesquite Grilled Chicken

Mesquite grilled chicken originates from the American Southwest, particularly Texas, where mesquite trees grow abundantly. The wood from these trees produces a distinct, earthy smoke that imparts an intense, slightly sweet, and aromatic flavor to meats, especially chicken.

Tools and Equipment

• Large mixing bowl or sealable bag (for marinating)

• Grill (charcoal preferred, but gas works)

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• Tongs

• Meat thermometer

• Aluminum foil (optional)

• Wire brush (for cleaning grill grates)

Preparing the Marinade

The marinade is where the flavor journey begins. Here’s how to make it:

1. In a large bowl, whisk together olive oil, lemon juice, Worcestershire sauce, minced garlic, smoked paprika, cumin, onion powder, chili powder, salt, black pepper, and honey (if using).

2. Taste the marinade before adding the chicken. It should be savory, slightly tangy, with a touch of heat.

3. Add the chicken pieces and toss to coat thoroughly.

Marinating the Chicken

For the best flavor:

• Marinate the chicken in the refrigerator for at least 4 hours, preferably overnight.

• Use a resealable plastic bag or a covered bowl.

• Flip or stir occasionally to ensure even marination.

• Let the chicken sit at room temperature for 20–30 minutes before grilling.

Setting Up the Grill with Mesquite Wood

The heart of mesquite grilled chicken is the smoke. Here’s how to set it up:

For a Charcoal Grill:

1. Soak mesquite wood chips or chunks in water for 30–60 minutes.

2. Prepare a two-zone fire: one side with hot coals (direct heat), and the other without (indirect heat).

3. Add the soaked wood directly on the hot coals once they’re ashed over.

For a Gas Grill:

1. Use a smoker box or create a foil packet filled with soaked wood chips. Poke holes in the top.

2. Place the packet over the burner on high until it begins to smoke.

3. Reduce the heat to medium-low before adding chicken.

Grilling Process

Steps:

1. Preheat the grill to medium-high (375–400°F).

2. Oil the grates using a paper towel dipped in oil and held with tongs.

3. Sear the chicken skin-side down over direct heat for 3–5 minutes per side, until nicely charred.

4. Move to indirect heat, skin-side up.

5. Cover the grill and cook for 25–35 minutes, turning once, until the internal temperature reaches 165°F.

6. Optionally, brush with extra marinade or BBQ sauce during the last 5 minutes for a glaze.

7. Rest the chicken for 5–10 minutes before serving.

Tips for Perfect Grilled Chicken

• Avoid flare-ups: Keep a spray bottle handy to douse flames.

• Don’t over-marinate: Acidic marinades can make chicken mushy if left too long.

• Use a thermometer: Don’t rely on guesswork.

• Grill with the lid closed: This traps the mesquite smoke.

• Let it rest: Juices will redistribute, making the chicken more tender.

Serving Suggestions

Mesquite grilled chicken pairs well with a variety of sides:

• Grilled vegetables: Zucchini, bell peppers, onions

• Southwestern corn salad or elote (Mexican street corn)

• Coleslaw with a vinegar or creamy base

• Baked beans, mac and cheese, or potato salad

• Cornbread, tortillas, or crusty bread

• Fresh herb chimichurri or spicy chipotle mayo

For drinks, consider a citrusy IPA, smoky mezcal cocktail, or iced tea with lemon.

Variations and Substitutions

Different Cuts:

• Boneless skinless breasts or thighs (reduce grill time)

• Whole spatchcocked chicken (longer indirect grilling)

• Chicken wings (great for snacking or appetizers)

Flavor Twists:

• Add lime zest and juice for a zestier Mexican twist.

• Swap cumin with ground coriander for a lighter spice.

• Use bourbon and molasses instead of honey and Worcestershire for a smoky-sweet kick.

Vegetarian Alternative:

Use the same marinade on portobello mushrooms, tofu, or cauliflower steaks, and grill them over mesquite for a plant-based option.

Storage and Reheating

Storage:

• Refrigerator: Store in an airtight container for up to 4 days.

• Freezer: Wrap tightly in foil or freezer-safe bags for up to 2 months.

Reheating Tips:

• Oven: Bake at 350°F wrapped in foil until warmed through.

• Microwave: Use in 30-second intervals, covered with a damp paper towel.

• Skillet: Reheat with a splash of water and cover to keep it moist.

Frequently Asked Questions

Q: Can I use bottled mesquite BBQ sauce instead?

Yes, though it won’t replicate the flavor of real mesquite smoke. Combine with mesquite chips for better authenticity.

Q: What’s the difference between mesquite and hickory smoke?

Mesquite is stronger, more intense, and a bit earthy. Hickory is milder and more versatile. Mesquite is ideal for bold flavors like beef and chicken.

Q: Can I bake the chicken instead of grilling?

You can bake it at 400°F for 35–40 minutes, but you’ll miss the smoky flavor. A broiler or smoke-infused seasoning can help compensate.

Q: What wood works if I don’t have mesquite?

Try hickory, oak, or applewood, though none match mesquite’s intensity.

Final Thoughts

Mesquite grilled chicken is more than just a recipe — it’s a flavorful homage to rustic Southwestern grilling. The blend of char, spice, and smoke transforms humble chicken into something extraordinary. Whether you’re a seasoned pitmaster or a grilling novice, mastering this dish will elevate your summer barbecues and weeknight dinners alike.

Mesquite Grilled Chicken Recipe