Just add everything into a large gallon-sized resealable plastic bag and mix together. Made this tonight and everyone — from my two-year-old granddaughter to my 60+husband — loved it! =-). Besides who actually eats 1 chicken thigh for dinner? Add the chicken thighs and toss well, making sure they are all covered in the sauce. Lay out the chicken thighs in the prepared pan, skin-side up. Pain in the butt, and yet we never learn. There were no complaints on this meal and I will be making again. Thank you so so much for all your comments! I found myself using that tortilla to soak up any last ounce of flavor. I combined the lime juice along with all of the seasonings and put it along with the chicken thighs in a sealable bag and let it sit in the fridge for 3 hours. I threw together these chicken thighs and made some fresh tortillas (admittedly I use the cook and serve variety when I’m feeling lazy). Dip each chicken breast in the salsa, flipping so that both sides are covered. well, you won’t have a crispy skin which is one of my favorite parts so it will certainly be different. #reallife. We have even used chicken thighs and it was so tasty. But you can also serve it with my Mom’s Authentic Mexican Rice or even just some frozen veggies that you’ve got on hand. It's an easy and delicious dinner! Switch the Mexican spices for Indian spices or Italian herbs. Most people won't think twice about serving basic cornbread when is on the table. It’s full of amazingness I tell you! Marinate for at least 2 hours or overnight in the refrigerator. Season with more salt and pepper to taste and garnish with more cilantro and jalapeño slices if desired. 1. Get free recipes sent straight into your inbox! https://thestayathomechef.com/mexican-spiced-chicken-thighs I served this Easy Baked Mexican Chicken with some leftover Cilantro Cauliflower Rice that I made last week. It came out very moist and the texture was great but it was too hot - and we love hot food! Use with chicken breasts, chicken thighs, drumsticks and any cut of chicken you have. I will use the leftovers for tacos and cut the spice with cheese etc. Bake for 30-35 minutes, or until an instant-read thermometer register 165F when inserted near the bone. This recipe was easy low calorie and delicious! A good authentic mexican taco sauce is key to this delicious chicken. So good : ). https://recipes.sparkpeople.com/recipe-detail.asp?recipe=2568469 When ready to cook, preheat oven to 400 degrees. REALLY EXCELLENT flavors, did mine with wings, hard to limit myself. Delicious served hot alongside creamy mashed potatoes and BBQ baked beans. Marinated in Mexican flavors like chili powder, cumin and lime juice, this one pan Mexican Chicken is ready in under an hour and pairs well with any veggies you have on hand. Allrecipes is part of the Meredith Food Group. Then place your chicken thighs skin side down in a large cast iron skillet over medium-high heat and cook for 10 to 15 minutes, until the skin begins to brown. After the salsa, dip the chicken breast in the tortilla chips, flipping it so that both sides are covered in the chips. Line a baking sheet with aluminum foil and grease with vegetable oil or spray oil. Percent Daily Values are based on a 2,000 calorie diet. It is easy and delicious. Pay better attention than I did to the type of hot sauce you use. My guy suggested using our homemade habanero hot sauce. Let me know on Instagram. I paired it with poblanos & mexican rice...mmmmm! Loved it. This post may contain affiliate links. Mexican-Spiced Chicken Thighs take less than 5 minutes to get in the oven and are amazing served up with warm tortillas. Trying this recipe right now but i took off the skin. With over 150 there’s sure to be something yummy that you will love! I served it with homemade guacamole and a quinoa salad. Spray a 9x13 baking dish with nonstick cooking spray. Place the chicken thighs in the baking dish, and coat them with a layer of sauce. Mix the hot sauce, paprika, ground cayenne pepper, and brown sugar in a bowl, and stir until the mixture is well combined.