Mexican Style Chicken Thighs
The ultimate comfort food for any night of the week! Mexican Style Chicken Thighs are juicy, flavorful, and oh-so-satisfying. This easy weeknight dinner is perfect for feeding the family and will have you craving more. Try it tonight!
Equipment
- Skillet
- Frying Pan
- Chef's Knife
Ingredients
- 2 pounds boneless skinless chicken thighs
- 3 tablespoons vegetable oil
- 1.5 teaspoons chili powder
- 1 teaspoon garlic powder
- 1 teaspoon dried chopped onion
- 1 teaspoon dried oregano
- 1 teaspoon cumin
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ½ teaspoon pepper
- 2 limes
- 1 tablespoon finely chopped cilantro
Instructions
- Start by preparing your ingredients. Pour 1 tablespoon of the vegetable oil over the chicken thighs in a bowl. Toss the chicken to coat it evenly with the oil.
- Now, let's add the spices. Sprinkle chili powder, garlic powder, dried chopped onion, dried oregano, cumin, smoked paprika, salt, and pepper over the chicken. Use your hands to rub the seasonings in, ensuring every inch is covered. The aroma will start to fill the air at this stage!
- Squeeze the juice of 2 limes over the seasoned chicken. This not only adds flavor but also helps tenderize the meat. Once coated, place the chicken into a container or a zip-top bag, sealing it tightly. Allow it to marinate for a minimum of 20 minutes, or up to 8 hours for a deeper flavor.
- When you're ready to cook, heat 1 tablespoon of vegetable oil in a large heavy skillet over medium heat. You’ll know it’s ready when the oil shimmers slightly.
- Carefully add the marinated chicken thighs to the hot skillet in a single layer. Let them cook undisturbed for about 4 to 6 minutes. You want to achieve a beautiful golden brown color on one side. This caramelization is vital for flavor.
- Once the first side is golden, flip the chicken thighs over. Lower the heat to low, then cover the pan. This will allow the chicken to cook evenly and retain its moisture. Continue cooking for another 4 to 6 minutes.
- Check the chicken for doneness. You’ll need to ensure it has reached an internal temperature of 165˚F. A meat thermometer is your best friend here!
- Once done, remove the chicken from the skillet and let it rest for about 5 minutes. This resting period will help keep the chicken juicy.
- Finally, toss the cooked chicken with finely chopped cilantro. This adds a fresh flavor and a pop of color to your dish.
Notes
- Storage: To save leftovers, separate chicken into meal-sized portions and place in an airtight container. It will keep in the refrigerator for 3 to 4 days.
- Freezing: Place the cooked chicken in a freezer-safe container or bag. Freeze for up to 1 month for a quick meal later.
- Reheating: To reheat, thaw the chicken overnight in the refrigerator. You can warm it in the oven, on the stovetop, or in the microwave until warmed through.
- Scaling Up: If you’re making a larger batch, consider marinating the chicken in two separate dishes and cooking in batches.
- Flavor Boost: For an extra layer of flavor, consider adding fresh herbs like thyme or rosemary in your marinade.
- Serving Suggestions: These chicken thighs pair well with a side of rice, beans, or a fresh salad for a complete meal.