Oven Smoked Southwest Chicken
Elevate your dinner game with this flavorful Oven Smoked Southwest Chicken, a recipe that brings the smoky essence of barbecue indoors without the need for a grill. Juicy bone-in, skin-on chicken thighs are coated in a zesty southwest spice blend featuring smoked paprika, garlic powder, cumin, and a hint of chili powder, then roasted to perfection with optional wood chips for an authentic smoky aroma. A splash of fresh lime juice and optional liquid smoke take the flavor to new heights, while broiling at the end guarantees irresistibly crispy skin. Garnished with fresh cilantro and served with lime wedges, this easy-to-make dish is perfect for weeknight meals or weekend feasts. Ready in under an hour, it’s bound to become a family favorite bursting with bold, smoky goodness.
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Recipe Information
Ingredients
- 6 pieces Chicken thighs (bone-in, skin-on)
- 2 tablespoons Olive oil
- 2 teaspoons Smoked paprika
- 1 teaspoon Ground cumin
- 1 teaspoon Dried oregano
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Chili powder
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 1 teaspoon Liquid smoke (optional for extra smoky flavor)
- 1 tablespoon Fresh lime juice
- optional Wood chips or smoked tea leaves (wrapped in foil, optional)
- 2 tablespoons Chopped fresh cilantro (for garnish)
- 4 pieces Lime wedges (for serving)
Instructions
Preheat your oven to 375°F (190°C). If using, prepare wood chips or smoked tea leaves: wrap them in aluminum foil, poke a few small holes in the foil, and place the foil packet on a baking sheet for a subtle smoky aroma.
Pat the chicken thighs dry with paper towels and place them in a large mixing bowl.
In a small bowl, whisk together olive oil, smoked paprika, ground cumin, dried oregano, garlic powder, onion powder, chili powder, salt, black pepper, lime juice, and liquid smoke (if using).
Rub the seasoning mixture all over the chicken thighs, making sure to coat them evenly on both sides.
Place the chicken thighs skin-side up on a wire rack set over a baking sheet. If using a foil packet of wood chips, place it off to one side of the baking sheet.
Transfer the prepared chicken to the oven and roast for 35-40 minutes, or until the internal temperature reaches 165°F (74°C) when measured with a meat thermometer inserted into the thickest part of the chicken.
For crispier skin, set your oven to broil for the last 3-5 minutes of cooking, keeping a close eye to prevent burning.
Remove the chicken from the oven and let it rest for 5 minutes. This helps the juices redistribute, keeping the chicken moist.
Garnish the chicken with freshly chopped cilantro and serve with lime wedges on the side for an extra burst of freshness.
Nutrition Facts
Calories |
2198 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 168.8 g | 216% | |
| Saturated Fat | 44.1 g | 220% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 729 mg | 243% | |
| Sodium | 4346 mg | 189% | |
| Total Carbohydrate | 14.4 g | 5% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 1.3 g | ||
| Protein | 164.2 g | 328% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 174 mg | 13% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 1928 mg | 41% | |
*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.
