These Mexican chicken thighs are one of my family’s favorite ways to enjoy chicken with Tex-Mex flavors! A zippy marinade makes these chicken thighs extra delicious, and it all comes together with just a few minutes of prep time.
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.
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.