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–+ servings
Zoomed out view of mesquite grilled chicken on a cutting board with a fork. One chicken breast is sliced into 7 slices.

Mesquite Grilled Chicken

easyhealthyrecipes.com/mesquite-grilled-chicken/
Sweet and smoky mesquite grilled chicken is a MUST for any summer menu. Great for salads, sandwiches, tacos, or all on its own.
Prep: 15 minutes
Cook: 15 minutes
Marinate: 2 hours
Total: 2 hours 30 minutes
Recipe makes approximately 6 servings

Equipment Needed

  • sealable food-safe bag (for marinating)
  • Small bowl
  • whisk
  • Grill
  • Tongs
  • Internal meat thermometer

Ingredients Needed

For the Chicken

  • 2 pounds boneless, skinless chicken (breasts and/or thighs)

For the Mesquite Marinade

  • ¼ cup olive oil
  • ¼ cup white wine vinegar (or apple cider vinegar)
  • 3 packed tablespoons brown sugar
  • 1 teaspoon mesquite liquid smoke (see Notes)
  • 1 teaspoon Worcestershire sauce
  • 4-5 cloves garlic (minced)
  • ½ teaspoon onion powder
  • ½ teaspoon smoked paprika
  • juice of half a lemon (1-2 tablespoons)
  • ½ teaspoon salt (more or less to taste)
  • ½ teaspoon pepper (more or less to taste)

Instructions

  • Place chicken in sealable food-safe bag. Set aside. Add all marinade ingredients to small bowl. Whisk vigorously until ingredients are fully incorporated.
    Side view of a glass measuring cup with mesquite marinade and a wooden-handled whisk.
  • Pour marinade over chicken in bag. Seal bag, pressing out as much air as possible, then gently massage marinade into chicken through bag for 1 to 2 minutes. Place bag in refrigerator and let chicken marinate at least 2 hours, and no more than 12 hours.
    Overhead view of boneless, skinless chicken thighs in plastic freezer bag with mesquite marinade.
  • Preheat grill to medium-high heat, approximately 375° to 450° Fahrenheit. When grill is hot, remove chicken from marinade and place directly on grill grates, over indirect heat.
  • Grill, with lid open, 6 to 8 minutes, or until golden. Flip chicken over and grill another 6 to 7 minutes or until chicken reaches internal temperature of 160° Fahrenheit according to internal meat thermometer.
    Mesquite grilled chicken thighs on grill grates with char marks on top of chicken.
  • Remove chicken from grill and place on cutting board to rest. After 5 minutes, slice chicken and serve warm with desired sides.

Recipe Notes

  • If your chicken pieces are very thick or if they're just drastically different thicknesses, I recommend tenderizing the chicken first so everything will cook evenly.
  • Cook times will vary depending on the size and thickness of the chicken pieces. The cuts of chicken you're using will also affect the cook time. Use an internal meat thermometer to ensure the chicken reaches a food-safe temperature before serving.
  • Liquid Smoke: Most grocery stores will carry mesquite liquid smoke, but if you can't find it, hickory liquid smoke will work, too.
  • Make it Keto: Use Brown Swerve instead of brown sugar.

Nutrition Info (Approximate)

Serving: 1serving | Calories: 269kcal | Protein: 29g | Fat: 15g | Saturated Fat: 3g | Trans Fat: 0.03g | Total Carbs: 2g | Fiber: 0.2g | Sugar: 1g | Net Carbs: 1.8g | Vitamin C: 2mg | Cholesterol: 144mg | Sodium: 345mg | Potassium: 401mg | Calcium: 21mg | Iron: 1mg