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.
Servings: 6 servings
Calories: 368kcal
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