Entree: United States – Arizona / Southwestern United States – Mesquite-Grilled Chicken

Serving Size: 6

Approximate Time

Prep 25 min

Cook 30 min

Additional 3 hrs

Total 3 hrs 50 min

Ingredients

- 6 bone-in chicken thighs, approx. 6 oz (170 g) each (total ~36 oz / 1.0 kg)
- 1/4 cup (60 ml) olive oil
- 1/4 cup (60 ml) fresh lime juice (about 2 limes)
- 2 tbsp (30 ml) honey
- 4 cloves garlic, minced (about 12 g)
- 1 tbsp (15 ml) apple cider vinegar
- 1 tbsp (7 g) smoked paprika
- 2 tsp (4 g) ground cumin
- 1 tsp (2 g) chipotle chile powder or 1 tsp (2 g) ancho chile powder
- 1 tsp (6 g) kosher salt
- 1 tsp (2 g) freshly ground black pepper
- 2 tbsp (30 ml) chopped fresh cilantro, plus extra for garnish
- 2 cups (approx. 200 g) mesquite wood chips or 6-8 small mesquite chunks (for smoking)
- 4 ears corn on the cob, husks removed (about 2 lb / 900 g total)
- 2 tbsp (30 ml) olive oil (for corn)
- 2 tbsp (28 g) unsalted butter (optional, for finishing corn)
- 1/4 cup (30 g) crumbled cotija or feta cheese (for corn)
- 2 (15 oz / 425 g) cans pinto beans, drained and rinsed (or 3 cups / 560 g cooked pinto beans)
- 1 tbsp (15 ml) olive oil (for beans)
- 1 small yellow onion, finely chopped, about 1 cup (150 g)
- 2 cloves garlic, minced (about 6 g)
- 1 tsp (2 g) ground cumin (for beans)
- 1/2 tsp (1 g) smoked paprika (for beans)
- 1/2 tsp (3 g) kosher salt (adjust to taste)
- 1/4 tsp (1 g) black pepper
- 1/2 cup (120 ml) low-sodium chicken broth or water
- 1 lime, cut into wedges (for serving)
- Optional: 1 jalapeno, seeded and finely chopped (about 25 g) for beans

Instructions

Short Description:
Bone-in chicken marinated in bright citrus and Southwest spices, finished over mesquite for a strong smoky flavor and served with charred corn and smoky pinto beans to form a complete Southwestern main course.

Regional Notes:
This Arizona variation uses mesquite wood (native to the Sonoran landscape) for an assertive, sweet-smoky aroma that differentiates it from other grilled chicken styles. The plate is completed with local-accent sides—charred corn and spiced pinto beans—commonly served in the Southwestern United States.

1. Make the marinade: whisk olive oil, lime juice, honey, minced garlic, apple cider vinegar, smoked paprika, ground cumin, chipotle or ancho powder, kosher salt, black pepper, and chopped cilantro in a bowl.
2. Marinate the chicken: place the chicken thighs in a large zip-top bag or shallow dish, pour the marinade over, massage to coat, and refrigerate for at least 1 hour and up to overnight (4–12 hours recommended for best flavor).
3. Prep the grill and mesquite: if using a charcoal grill, bank coals to one side to create a hot direct zone and a cooler indirect zone; add mesquite chunks directly to hot coals. If using a gas grill, soak mesquite chips 30 minutes, drain, place in a smoker box or wrap in foil with vents and set over a burner on high to produce smoke. Aim for grill temperature ~375–425°F (190–220°C) with wood smoke present.
4. Prepare corn and beans while grill heats: brush corn with 2 tbsp (30 ml) olive oil and season lightly with salt. For beans, heat 1 tbsp (15 ml) olive oil in a medium skillet over medium heat; add chopped onion (and jalapeno if using) and sauté 4–5 minutes until softened. Add 2 minced garlic cloves, 1 tsp cumin, 1/2 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp pepper; cook 30 seconds until fragrant.
5. Finish beans: add drained pinto beans and 1/2 cup (120 ml) chicken broth or water to the skillet; simmer 8–10 minutes, mashing some beans with the back of a spoon to thicken. Taste and adjust salt/pepper. Keep warm on low until serving.
6. Grill the chicken (two-zone method): remove chicken from marinade, letting excess drip off. Sear thighs skin-side down (or presentation side) over the hot direct zone for 3–4 minutes to get good color, then flip and sear 2 minutes. Move chicken to the cooler indirect zone, cover the grill, and let cook with mesquite smoke until internal temperature at the thickest part reaches 165°F (74°C), about 12–18 more minutes depending on size. Replenish mesquite chips/chunks as needed to maintain smoke for the first 15–20 minutes.
7. Grill the corn: while chicken finishes, place corn over direct heat and turn every 2–3 minutes until evenly charred and tender, 8–12 minutes total. Brush with butter (optional) and sprinkle with crumbled cotija and a squeeze of lime.
8. Rest chicken: transfer grilled chicken to a cutting board and rest 5 minutes to redistribute juices. Sprinkle with additional chopped cilantro.
9. Plate and serve: divide grilled chicken among 6 plates with a generous scoop of smoky pinto beans and 1 ear of charred corn (or cut corn into thirds per plate). Serve with lime wedges for squeezing and extra cilantro for garnish.
10. Leftover/storage note: refrigerate cooled chicken and sides in airtight containers up to 3 days; reheat gently and refresh with a short blast on a hot grill to revive smoke flavor.