The last time we used mezcal it was such a hit with our readers, we knew we’d just have to use it again. OK, maybe hit is a strong word. The comments included “weird” and “gross” and “seriously?” Fear not mezcal skeptics, tequila is an easy substitute here for those who like Chicago John “cannot in my wildest imagination ever see my buying anything with an arachnid in it.” We choose mezcal for its smokey qualities. Also, we like the subtle sting of preserved scorpion on our lips. This was also a great way to use up some lime beer that friends left over at the house.
Mezcal Lime Chicken
- Juice from four limes
- 8 ounces mezcal
- 8 ounces lime beer
- 1 jalapeno (preserved or fresh), cut in half
- 2-4 chicken breasts, deboned and skinned
Sprinkle salt and pepper on each chicken breasts. Place in a nonreactive dish and pour beer, mezcal, lime juice over the meat. Place the pepper halves and as many lime halves as will fit in the dish. Marinate in the refrigerator at least 30 minutes, but preferably two to four hours. Grill. Serve on warm tortillas with grilled vegetables and cilantro.