Tex Mex Pan Thighs with Fresh Fruit Salsa
Get ready to spice up your dinner table with these bold and juicy Tex Mex Pan Thighs with Fresh Fruit Salsa. Succulent bone-in, skin-on chicken thighs are seasoned with a smoky blend of chili powder, cumin, paprika, and garlic, then seared to crispy perfection in a sizzling skillet. The magic doesn’t stop there—this dish is paired with a vibrant fruit salsa featuring sweet pineapple, juicy mango, zesty lime, and a hint of heat from minced jalapeño. The combination of smoky, savory chicken and bright, refreshing salsa creates a flavor explosion that’s perfect for weeknight meals or entertaining guests. Ready in just 45 minutes, this recipe is a delicious way to embrace the bold and fresh flavors of Tex Mex cuisine while adding a tropical twist. Serve it with a simple side of rice or fresh greens for a truly unforgettable meal!
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Recipe Information
Ingredients
- 4 pieces Bone-in, skin-on chicken thighs
- 2 tablespoons Olive oil
- 2 teaspoons Chili powder
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup (diced) Pineapple
- 1 cup (diced) Mango
- 0.25 cup (finely diced) Red onion
- 2 tablespoons (chopped) Cilantro
- 2 tablespoons Lime juice
- 1 small (seeded and minced) Jalapeño
- 1 teaspoon Honey
Instructions
Preheat your skillet over medium-high heat and add 1 tablespoon of olive oil, ensuring the pan is evenly coated.
Pat the chicken thighs dry with paper towels and drizzle with 1 tablespoon of olive oil. Rub the chili powder, ground cumin, paprika, garlic powder, salt, and black pepper evenly onto both sides of the thighs.
Place the chicken thighs skin-side down in the hot skillet. Cook for 5-7 minutes until the skin is golden and crisp. Flip the thighs and cook an additional 3-4 minutes.
Turn the heat down to medium-low and cover the skillet with a lid. Cook for another 10-12 minutes or until the internal temperature of the chicken reaches 165°F (74°C). Remove the thighs from the pan and let them rest for 5 minutes.
While the chicken cooks, prepare the fresh fruit salsa. In a medium bowl, combine the diced pineapple, mango, red onion, chopped cilantro, lime juice, minced jalapeño, and honey. Mix well and set aside.
Serve the chicken thighs hot with a generous scoop of fresh fruit salsa on top or on the side. Garnish with additional cilantro if desired.
Nutrition Facts
Calories |
1906 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 133.2 g | 171% | |
| Saturated Fat | 33.9 g | 169% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 486 mg | 162% | |
| Sodium | 2959 mg | 129% | |
| Total Carbohydrate | 69.4 g | 25% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 45.6 g | ||
| Protein | 112.7 g | 225% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 166 mg | 13% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 2093 mg | 45% | |
*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.
