These Mexican chicken thighs are inspired by the bold flavors of Mexican cuisine. Featuring a flavorful blend of spices, lime, and fresh cilantro, this easy roasted chicken recipe delivers crispy, juicy thighs with minimal effort. It's perfect for a quick weeknight meal or a delicious addition to a festive dinner.
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Quick, easy, and packed with flavor, these Mexican chicken thighs are everything you need for the perfect weeknight dinner. Inspired by the bold flavors of Mexican cooking, this dish features juicy, crispy chicken seasoned with a zesty spice blend and lime. While not necessarily an authentic Mexican recipe, it’s a delicious nod to the cuisine that’s sure to impress.
What makes this recipe a go-to? It’s simple to prepare using pantry staples, and since it cooks in the oven, you can focus on other tasks while dinner cooks to perfection. Pair it with sides like Cilantro Lime Rice or Mexican Black Beans to round out the meal.
For more easy and flavorful Mexican-style dinner ideas, check out our recipes for Beef and Bean Enchiladas or Beef Soft Tacos. These chicken thighs are bound to become a household favorite whether you’re cooking for family or meal prepping!
What We Think You’ll Love About This Recipe
Ingredient Overview
Be sure to check out the full recipe and ingredient list below
- Bone-In, Skin-On Chicken Thighs. These are the star of the dish! The bone and skin keep the chicken juicy while providing extra flavor and crispy texture.
- Olive Oil. Helps the spice blend stick to the chicken and contributes to the crispy skin.
- Ground Cumin, Chili Powder, Smoked Paprika, Garlic Powder, Onion Powder, Dried Oregano, Ground Coriander. This bold spice blend creates the signature flavor of the dish, with earthy, smoky, and slightly spicy notes.
- Salt and Black Pepper. Enhances the overall flavor of the chicken and spices.
- Lime Juice. Adds a zesty, tangy kick that brightens the flavors and tenderizes the chicken.
- Fresh Cilantro. A fresh garnish that brings color and a final burst of flavor.
How to Make it (With Photos)
This is just a brief overview. Be sure to check out the full recipe and ingredient list below
Pat the chicken thighs dry to ensure crispy skin, then coat them with olive oil and the spice blend. Massage the spices evenly into the chicken for full coverage. Finish by drizzling with lime juice and marinating for 15-20 minutes (or up to 2 hours for deeper flavor).
Place the chicken thighs skin-side up on a parchment-lined or greased baking sheet, ensuring they are spaced apart for even cooking. Roast at 400 F (200 C) for 30-35 minutes, until the internal temperature reaches 165 F (74 C) and the skin is golden and crispy. Use an instant-read thermometer to confirm doneness.
Tips for Success
- Pat the Chicken Dry. Removing excess moisture from the chicken thighs ensures the skin gets beautifully crispy during baking. Don’t skip this step!
- Evenly Coat with Spices. Massage the spice blend into the chicken to make sure the flavors penetrate and every bite is seasoned perfectly.
- Don’t Skip the Lime Juice. The lime juice not only adds zesty flavor but also helps tenderize the chicken, making it extra juicy.
- Marinate for Maximum Flavor. While 15-20 minutes is sufficient, letting the chicken marinate for up to 2 hours in the refrigerator enhances the flavor even more. Just be sure to bring it to room temperature before baking.
- Space the Chicken Out. Arrange the thighs with space in between on the baking sheet to allow even airflow and proper browning.
- Use an Instant Read Thermometer. To avoid undercooking or overcooking, check the internal temperature of the chicken. It should reach 165 F (74 C) in the thickest part without touching the bone.
- Crisp the Skin. For extra-crispy skin, you can broil the chicken for 2-3 minutes at the end of baking, but keep a close eye on it to prevent burning.
- Let it Rest. After baking, let the chicken rest for 5 minutes before serving. This allows the juices to redistribute, keeping the meat moist and flavorful.
Storage and Reheating Instructions
Storing Leftovers:
- Allow the chicken to cool completely before storing.
- Place the chicken thighs in an airtight container and store them in the refrigerator for up to 4 days.
- For longer storage, freeze the chicken in a freezer-safe container or bag for up to 3 months. Be sure to remove as much air as possible to prevent freezer burn.
Reheating Refrigerated Chicken:
- Oven: Preheat the oven to 350 F (177 C). Place the chicken thighs on a baking sheet and cover them loosely with foil to prevent drying out. Heat for 15-20 minutes or until warmed through.
- Microwave: Place the chicken on a microwave-safe plate and cover with a damp paper towel to keep it moist. Heat on medium power in 30-second increments until warmed through.
Reheating Frozen Chicken:
- Thaw the chicken in the refrigerator overnight before reheating. Follow the oven or microwave instructions above.
- If you’re short on time, you can reheat directly from frozen in the oven at 350 F (175 C). Cover with foil and bake for 25-30 minutes, then remove the foil and bake for an additional 5 minutes to crisp up the skin.
Tips for the Best Results
Avoid over-reheating, as this can dry out the chicken.
For crispy skin, reheat in the oven or air fryer instead of the microwave.
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Mexican-Inspired Recipes
Mexican Chicken Thighs Recipe
These Mexican chicken thighs are inspired by the bold flavors of Mexican cuisine. Featuring a flavorful blend of spices, lime, and fresh cilantro, this easy roasted chicken recipe delivers crispy, juicy thighs with minimal effort. It's perfect for a quick weeknight meal or a delicious addition to a festive dinner.
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Equipment
Ingredients
- 6 bone-in, skin-on chicken thighs
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon dried oregano
- ½ teaspoon ground coriander
- Salt and black pepper to taste
- 2 tablespoons olive oil
- 1 lime juiced
- ¼ cup fresh cilantro chopped (for garnish)
Instructions
- Pat the chicken thighs dry with paper towels to remove excess moisture. This helps the skin crisp up during baking. (Note 1)6 bone-in, skin-on chicken thighs
- Season Chicken: In a small bowl, mix together cumin, chili powder, smoked paprika, garlic powder, onion powder, dried oregano, ground coriander, salt, and black pepper. Ensure the blend is evenly mixed.1 teaspoon ground cumin, 1 teaspoon chili powder, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon dried oregano, ½ teaspoon ground coriander, Salt and black pepper to taste
- Rub the chicken thighs with olive oil, ensuring they are well-coated. Sprinkle the spice mixture evenly over the chicken, making sure to coat both sides. Massage the spices into the chicken for even coverage. (Note 2)2 tablespoons olive oil
- Marinate: Place the seasoned chicken in a bowl and drizzle with lime juice. Let it marinate for 15-20 minutes at room temperature. For deeper flavor, marinate up to 2 hours in the refrigerator, then bring to room temperature before baking. (Note 3)1 lime
- About 10 minutes before the marinating time is up, preheat your oven to 400°F (200°C).
- Arrange the chicken thighs skin-side up on a baking sheet lined with parchment paper or a greased baking dish. Make sure the thighs are spaced apart for even cooking. Roast in the preheated oven for 30-35 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is golden and crispy. Use an instant read thermometer to check doneness. (Note 4)
- Start checking the chicken around 30 minutes to ensure it's cooked through but not overdone. Adjust the time as needed based on your oven and the size of the chicken thighs. (Note 5)
- Optional step: For extra-crispy skin, broil the chicken for 2-3 minutes at the end of baking. Keep a close eye to prevent burning. (Note 6)
- Let the chicken rest for 5 minutes after baking to retain juices. Sprinkle with chopped cilantro for a fresh finish. (Note 7)¼ cup fresh cilantro
- Serve the chicken thighs with sides like cilantro-lime rice, black beans, or a fresh green salad.
Notes
- Patting the chicken dry helps achieve crispy, golden skin by removing excess moisture.
- Massaging the spices into the chicken ensures every bite is packed with flavor.
- A longer marination enhances flavor, but even a short rest with lime juice makes a big difference.
- An instant read thermometer helps to achieve juicy results. Insert it into the thickest part of the meat, avoiding the bone.
- Begin checking for doneness at 30 minutes. Smaller thighs may cook faster, while larger ones may need closer to 35 minutes.
- Broiling adds an irresistible crispness. Keep the chicken at the center of the oven to avoid over-charring.
- Resting the chicken allows the juices to redistribute, keeping the meat moist and flavorful.
Nutrition
Calories: 368kcal | Carbohydrates: 3g | Protein: 24g | Fat: 29g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 142mg | Sodium: 119mg | Potassium: 345mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 433IU | Vitamin C: 4mg | Calcium: 26mg | Iron: 2mg
Servings: 6 servings
Calories: 368kcal
The seasoning recipe is so good.
Outstanding combination of spices. The Mexican chicken tastes as good as the photos look 🙂
Thanks, Paul!