Mexican-Spiced Chicken Thighs

Mexican Style Chicken Thighs come in the oven in less than 5 minutes and are delicious served with warm tortillas. This is an easy and delicious dinner!

Chicken thighs are one of my favorite parts of chicken to cook with. They’re always tender and moist, and they’re always cheap. Chicken thighs are one of my favorite dinners at night, I just don’t know what else to make.

I first made this particular version a few years ago. It was a beautiful 70 degree Sunday afternoon. I decided we should have a picnic in the backyard. I put together these chicken thighs and made some fresh tortillas (admittedly, I use the cook and serve variety when I’m feeling lazy). I reclined in a recliner with an IBC cream soda, a plate of chicken and a couple of tortillas. After that was a blur of gluttony. The meat was moist and flavorful, and the skin… oh, the skin! …it’s crunchy and packed with flavor. How can 5 minutes of prep work lead to such delicious food? I find myself using that tortilla to soak up every last ounce of flavor. I’ve done it many, many times since then, and I’ve never been happier each time.

If you’ve ever dreaded cooking with bone-in, skin-on chicken, now is the time to get over it and enjoy moist meat and a crispy skin. Please join me for a Sunday backyard picnic paradise. I tell you, it’s full of surprises!

Chicken thighs can seem like an intimidating cut because they have both bone and skin. Don’t worry! There’s a lot of meat on them, and the crispy chicken skin is to die for. The trick to getting a crispy crust is that it can’t be in any moisture, it needs a heat source to make it crispy. With chicken thighs, the darker flesh stays juicy while the skin gets crispy, so it takes a long time for your meat to dry out. Bone-in helps bring out the flavor of the chicken while keeping it moist. Don’t be afraid of the bone and skin, it’s where all the flavor is! As for my kids…I just pull it off the bone for them and they gobble it up.

Chicken thighs and half a lime on a white plate.

I made a video to show you how easy it is to make this recipe.join me youtube channel It’s also where I put out 3 new episodes a week. Subscribe and view all my videos. With more than 150 kinds, there is sure to be something delicious that you like!

Mexican Style Chicken Thighs come in the oven in less than 5 minutes and are delicious served with warm tortillas. This is an easy and delicious dinner!

Preparation time 5 minute

cooking time 45 minute

total time 50 minute

raw material

8 chicken thigh
2 lime squeeze the juice
2 teaspoon cumin powder
1 teaspoon paprika
1/2 teaspoon chili
1/2 teaspoon garlic powder
1/8 teaspoon clove powder
1/2 teaspoon Salt
3 tablespoon butter

instruct

Heat oven to 425 degrees. Spray a 9×13 baking dish with nonstick cooking spray.
Place chicken thighs, skin side up, in prepared pan. Squeeze the lime juice over the meat.
Combine all spices in a small bowl. Sprinkle generously over meat.
Divide butter into 8 small pieces. Place 1 piece on each chicken thigh.
Bake for about 45 minutes.