Mexican Chicken Thighs
Juicy, flavorful, and irresistibly aromatic, these Mexican Chicken Thighs are a one-skillet wonder that brings bold spices and vibrant zest to your dinner table. Marinated in a tantalizing blend of lime juice, garlic, cumin, chili powder, smoked paprika, and oregano, the bone-in, skin-on chicken thighs are seared to perfection before finishing in the oven for irresistibly crispy skin and tender meat. Ready in under an hour, this recipe is ideal for weeknight meals or casual entertaining. Garnished with fresh cilantro and served with lime wedges, these golden chicken thighs pair beautifully with rice, tortillas, or a crisp side salad. Perfect for fans of Mexican flavors, this dish delivers a delicious burst of spice and citrus in every bite.
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Recipe Information
Ingredients
- 4 pieces bone-in, skin-on chicken thighs
- 2 tablespoons olive oil
- 2 tablespoons lime juice
- 3 pieces garlic cloves, minced
- 1 teaspoon ground cumin
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 0.5 teaspoon ground coriander
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped (for garnish)
- 4 pieces lime wedges (optional, for serving)
Instructions
In a small bowl, combine olive oil, lime juice, minced garlic, ground cumin, chili powder, smoked paprika, oregano, coriander, salt, and black pepper to create a marinade.
Place the chicken thighs in a large resealable plastic bag or a shallow dish, and pour the marinade over the chicken. Ensure all pieces are evenly coated.
Seal the bag or cover the dish with plastic wrap, and let the chicken marinate in the refrigerator for at least 30 minutes or up to 8 hours for maximum flavor.
Preheat your oven to 400°F (200°C).
Heat a large oven-safe skillet over medium-high heat. Lightly grease the skillet with a little olive oil.
Place the marinated chicken thighs skin-side down in the skillet. Sear for 3-4 minutes until the skin is golden and crispy. Flip the chicken thighs and sear the other side for 2-3 minutes.
Transfer the skillet to the preheated oven and roast the chicken for 20-25 minutes, or until the internal temperature reaches 165°F (74°C).
Remove the skillet from the oven, and let the chicken rest for 5 minutes.
Garnish the chicken thighs with fresh chopped cilantro and serve with lime wedges if desired.
Nutrition Facts
Calories |
1765 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.3 g | 170% | |
| Saturated Fat | 33.9 g | 169% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 486 mg | 162% | |
| Sodium | 2955 mg | 128% | |
| Total Carbohydrate | 39.8 g | 14% | |
| Dietary Fiber | 11.3 g | 40% | |
| Total Sugars | 4.7 g | ||
| Protein | 110.9 g | 222% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 208 mg | 16% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 1782 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
