Mexican Style Chicken Thighs are tender, juicy, and flavorful, perfect for eating on their own or adding to all of your favorite Tex-Mex dishes! They’re easy to make for a weeknight dinner, but also a fantastic option for meal prep.
Recipes like my Blackened Chicken Thighs and Honey Garlic Chicken Thighs are some of my family’s favorites for easy weeknight dinners. These Mexican chicken thighs are every bit as simple and delicious as those recipes, but they bring some bold Tex-Mex flavors to the table.
The recipe starts with a quick marinade, made mostly with spices you probably have in your pantry already. Let the chicken thighs soak up all that flavor, then cook them on the stovetop until they’re seared to perfection! These Mexican-style chicken thighs can be served as-is alongside Easy Mexican Rice and Mexican Roasted Vegetables, or use them as a protein for burritos, tacos, and more!
Why I LOVE this recipe!
- Simple and delicious – Chicken thighs are juicy and tender, and the zippy lime marinade makes them extra flavorful.
- Versatile – There are so many ways you can use Mexican chicken thighs, whether it’s for meal prep lunches or Taco Salad.
- Family-friendly – Everyone will love this chicken recipe, even kids who are picky eaters!
- Healthy source of protein – There’s very little added oil here, keeping this Mexican chicken thigh recipe light.
Recipe Notes
This Mexican chicken thigh recipe is as simple as promised! Just a few minutes of prep time for a family friendly meal.
In this section I am going to go through a few tips and tricks I use for how to make Mexican chicken thighs to get the absolute best and most delicious results.
Make sure to scroll to the bottom for the FULL recipe card.
Ingredients + Substitutions
- Boneless skinless chicken thighs – Starting with boneless skinless chicken thighs makes dinner easier since they require less prep and cooking time.
- Vegetable oil – Canola oil or another oil you like to use for cooking is fine too.
- Seasonings – Chili powder, garlic powder, dried chopped onion, dried oregano, cumin, smoked paprika, salt, and pepper.
- Limes – To create a tangy Mexican chicken thigh marinade.
- Cilantro – For garnish. Not a fan? You can leave it out!
Make sure to see the recipe card at the bottom of this post for the full quantities and ingredients list.
Recipe Variations
If you love this recipe as much as we do and want some quick ways to change it up for variety, these little tips will do the trick!
- Slow Cooker Mexican Chicken Thighs – For an even easier preparation option! Marinate the chicken as directed in this recipe, then follow the cooking instructions in my Chicken Carnitas.
- Baked Mexican Chicken Thighs – Marinate the chicken, then cook them in the oven using the instructions in my Ranch Baked Chicken Thighs.
- Grilled Mexican Chicken Thighs – For a smokier flavor, grill the chicken thighs instead of cooking them on the stovetop.
Recipe Step by Step
I am going to highlight a few key steps in the recipe here, but make sure to jump down to the recipe card for comprehensive instructions on how to make Mexican chicken thighs.
Add the seasonings to the chicken thighs.
Marinate the chicken for at least 20 minutes, or up to 8 hours.
Cook the chicken in a skillet on the stovetop.
Garnish with fresh cilantro before serving.
Recipe Tips
- Give the chicken thighs space in the pan – If you crowd the chicken in the pan, it will steam instead of sear. Make sure there is space between each piece of chicken for proper browning.
- Don’t move the chicken until it’s seared – Moving the chicken too early will disrupt the browning process. Let it cook for 4-6 minutes on one side before flipping or even repositioning in the skillet.
- Use a meat thermometer – To ensure that the chicken is cooked to perfection, use a meat thermometer to check the internal temperature. It should reach 165˚F before removing from heat.
- Let the chicken rest before slicing – Allowing the chicken to rest for 5-10 minutes after cooking will ensure that the juices redistribute and keep the meat tender and juicy.
Recipe Short Cuts
If you need to make this recipe, but are extra short on time, here are a few ideas that can help make this recipe even faster!
- Mix the marinade in advance – Whisk it together up to a day ahead of time and refrigerate until you’re ready to use it.
- Give it a quick marinade – You can marinate this Mexican chicken thigh recipe for as little as 20 minutes if you need to get dinner on the table fast!
Freezer Meal Instructions
Making this Mexican marinated chicken thigh recipe into a freezer meal is simple! Follow the steps below and you can store this recipe in the freezer for up to 6 months.
To freeze before cooking
- Place the chicken thighs and marinade in a freezer-safe container or bag.
- Freeze for up to 3 months.
- To cook, thaw overnight in the fridge before following cooking instructions below.
How to Freeze Mexican Style Chicken Thighs After Cooking
- Place the cooked Mexican chicken thighs a freezer-safe container or bag.
- Freeze for up to 1 month.
- To reheat, thaw overnight in the fridge before reheating in the oven, on the stovetop, or in the microwave until warmed through.
What to Serve with Mexican Chicken Thighs
Since this protein based dinner has the delicious flavors of Mexican food, it will pair well with many of your favorite Tex-Mex side dishes.
Choose one or several of these side dishes to create a wholesome, well-rounded dinner. There are both classic options and some healthy options to keep it light.
Side Dish Ideas
Mexican Chicken Thigh Leftovers
If you have leftovers after making this recipe, then it is your lucky day! They save and reheat well, and can make the start of another delicious dish.
To save leftovers, separate into meal sized portions and then place in an airtight container and store:
- in the refrigerator for 3-4 days
- in the freezer up to a month
Leftover Recipes
Here are a few ways to repurpose those leftovers and give them a delicious makeover!
- Chicken enchiladas – Shred or chop the leftover chicken and use it as a filling for enchiladas, like these Chicken and Spinach Enchiladas with Sour Cream Sauce.
- Taco salad with Mexican style chicken thighs – Slice the leftover chicken and use it to top your favorite salad for an easy lunch or dinner option. This is great with my Jalapeno Ranch Dressing!
- Mexican chicken thigh quesadillas – Chop, shred, or slice the chicken and use it as a filling for quesadillas with cheese, Crock Pot Black Beans, or veggies.
- Chicken burrito bowls – Use the leftover chicken as a protein option in burrito bowls with Chipotle Cilantro Lime Rice, beans, salsa, and your favorite toppings.
- Shredded Mexican chicken casserole – Use the chicken to make my Shredded Mexican Chicken Casserole.
Recipe FAQ’s
Do chicken thighs overcook?
Chicken thighs are very forgiving and will not overcook easily—it’s possible to overcook them, but extremely difficult!
Are chicken thighs or breasts more moist?
Yes, chicken thighs have a higher fat content and are therefore more moist than chicken breasts. This means they are unlikely to go dry and rubbery on you!
How long should chicken marinate?
For optimal flavor, I recommend marinating the chicken for at least 2 hours in the fridge. However, you can still get great results with a shorter marinade time of 20 minutes. Just don’t over-marinate, which can cause the protein in the chicken to start to break down.
Do thighs take longer to cook than breast?
Yes, chicken thighs do take longer to cook than chicken breasts. If you’re in doubt, use a meat thermometer to check for doneness.
More EASY Chicken Recipes
If you enjoyed this recipe, I really hope you will take a moment to grab a few more easy recipes for another busy night!
You can check out all of my easy chicken recipes here, or see a few of our readers favorite recipes below.
Mexican Style Chicken Thighs
Ingredients
- 2 pounds boneless skinless chicken thighs, 6-8 chicken thighs
- 3 tablespoons vegetable oil, divided
- 1.5 teaspoons chili powder
- 1 teaspoons garlic powder
- 1 teaspoons dried chopped onion
- 1 teaspoons dried oregano
- 1 teaspoons cumin
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ½ teaspoon pepper
- 2 limes
Garnish (optional)
- 1 tablespoon finely chopped cilantro
Instructions
- Pour 1 tablespoon of the oil over the chicken thighs and toss to coat. Add the seasonings and work the chicken until the seasoning is evenly coated.
- Squeeze lime juice over the top and then place the chicken in a container, or zip top bag and allow the chicken thighs to marinate for 20 minutes, or up to 8 hours.
- Once ready to cook, heat 1 tablespoon of oil in a large heavy skillet over medium heat. When the oil is hot, olace the chicken thighs in a single layer in the pan. Let the chicken cook 4-6 minutes without turning, then flip the chicken thighs, reduce the heat to low, and cover the pan and cook on the other side for an additional 4-6 minutes.
- The chicken is done when it reached 165˚F internal temperature. Remove the chicken from the heat, let it rest for 5 minutes. Then toss with the cilantro and serve.
Recipe Notes
- All seasonings listed are dried.
- 2 tbsp = 1 taco seasoning packet.
- This taco seasoning is naturally gluten free, dairy free, low carb and compliant for Whole30, Paleo, and Keto diets.
- How to Store: To save leftovers, separate into meal sized portions and then place in an airtight container and store in the refrigerator for 3-4 days.
- How to Freeze: Place the cooked Mexican chicken thighs a freezer-safe container or bag. Freeze for up to 1 month.
- How to Reheat: To reheat, thaw overnight in the fridge before reheating in the oven, on the stovetop, or in the microwave until warmed through.
- How to Scale: If you’re scaling this recipe up, you’ll likely need to marinate the chicken in two separate dishes and cook it in batches.
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