• 1 shot (1.5 oz./3 tbsp.) Mezcal
  • 1 shot (1.5 oz./3 tbsp.) fresh squeezed grapefruit juice
  • ½ lb. boneless skinless chicken breast
  • 1 tsp. coarse salt (I prefer sea salt, but kosher will work just fine)
  • 1 tsp. black pepper
  • 1 tsp. garlic powder
  • A few sprigs of sage
  • 1 tbsp. grapeseed oil, or other high temperature cooking oil


  1. Preheat a large cast iron skillet on high and pour in the oil.
  2. While the skillet is getting to temperature, season chicken with salt, pepper, and garlic powder.
  3. Remove the sage leaves from the sprigs and chiffonade. Set aside.
  4. Once the pan is shimmering, gently lay in chicken beast.
  5. Pour Mezcal and grapefruit juice into the skillet and add the sage leaves.
  6. Cook chicken for roughly 8 minutes or until done, flipping as necessary.