Pineapple Mezcal Sweet and Smoky Grilled Chicken
Summer vibes are in full swing so you know what that means — it's time to cook outside!
We've got the perfect protein to pair with your favorite sides and a cold cocktail — Pineapple Mezcal Sweet and Smoky grilled Chicken. Our Honey Smoke All-Purpose Rub is the star of the show and takes these humble chicken thighs to new heights.
Sweet honey, smoldering chipotle spice, tropical pineapple, smoky mezcal create a winning flavor you'll want to eat all summer long.
Our Pineapple Mezcal Sweet and Smoky Grilled Chicken is easy to make, and only takes 5 ingredients from start to finish!
Watch it come together quickly in the video below, and keep scrolling for the full recipe and instructions.
- Boneless skinless chicken thighs, cleaned and trimmed
- Oil (we use avocado)
- Station 1923 Honey Smoke All Purpose Rub
- Pineapple juice
Things You'll Need
- Large mixing bowl
- Cling wrap or cover for bowl
- Grilling tongs
- Small saucepan
- Basting brush
- Paper towels
Short and sweet list, right? Now let's get to grilling.
Step 1: Chicken Prep
Clean and trim your boneless skinless chicken thighs, removing any excess fat. Place them in your large mixing bowl and use paper towels to pat dry. Grab your Station 1923 Honey Smoke Rub and shake it generously over the chicken.
Toss the chicken thighs until all pieces are equally covered in Honey Smoke.
Tip: Over-season your chicken on purpose to account for the marinade "washing off" some of the rub.
Step 2: Marinade
Over your seasoned boneless skinless chicken thighs, pour approximately 1/4 cup of oil (we use avocado around here), 3/4 cup mezcal, and 1-1.5 cups of pineapple juice.
Mix everything by hand until fully incorporated. Some of your Honey Smoke Rub will come off of the chicken but remember — we accounted for that by over-seasoning.
Tip: Wear gloves. This gets messy!
Once everything comes together, cover the bowl with cling wrap (or a lid) and refrigerate for at least 1 hour — but if you have time, 3-4 hours is the sweet spot.
Step 3: Grill
Fire up your grill and bring it down to a medium-low flame. We don't want the fire too high — between the alcohol, pineapple juice, and Honey Smoke, this chicken has lots of opportunities to burn before it fully cooks. 😭 If things get too charred too quickly, reduce the flame or move your chicken to a cooler spot on the grill.
Once you get the chicken on the grill, pour the remaining marinade into a small sauce pan and let it come to a rolling boil for 5-6 minutes. This makes your marinade safe enough to use for basting.
Turn your chicken frequently, basting as you go. This gives you the opportunity to build up lots of color, flavor, and enough char without burning or sticking.
Step 4: Enjoy!
Once your chicken is fully cooked, remove from the grill and let your imagination run wild! Serve it alongside veggies and rice, chop it up for tacos, or toss it in a stir fry! The possibilities are endless.
When you make this Pineapple Mezcal Sweet and Smoky Grilled Chicken, don't forget to tag us on Instagram or shoot us a DM with your pics! 🙌🏾
Looking for more sizzilin' summer grilling recipes? Check these gluten free gems out: