These Mexican Chicken Thighs are a weeknight hero—juicy, smoky, and slightly spicy. The marinade does most of the work, delivering tender, fall-off-the-bone meat with a gorgeous char. Perfect for tacos, rice bowls, or any meal needing a flavor boost.
Love Mexican Chicken Thighs? So do we! If you're into Chicken Thigh Recipes or curious about Chicken Breast Recipes, you'll find plenty of inspiration below.
Why You’ll Love This Mexican Chicken Thighs
- Juicy & flavorful: Chicken thighs stay moist and soak up the smoky, tangy marinade.
- Versatile for any meal: Shred for tacos, slice for salads, or serve whole with rice.
- Meal-prep friendly: Marinate ahead and reheat beautifully for easy future meals.
- Restaurant-quality char: Crispy, blistered skin that looks and tastes incredible.
Ingredients & Tools
- 8 bone-in, skin-on chicken thighs (about 1.2 kg)
- 3 tbsp olive oil
- 2 tbsp chipotle in adobo sauce, finely chopped
- Juice of 2 limes (about ¼ cup)
- 4 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1 tsp brown sugar
- 1 tsp salt, plus more to taste
- ½ tsp black pepper
- Fresh cilantro and lime wedges for serving
Tools: Large mixing bowl, whisk, large oven-safe skillet (cast iron works wonderfully), tongs, instant-read thermometer
Notes: Chipotle in adobo is the star—it brings smoke, heat, and sweetness. If unavailable, use smoked paprika with a pinch of cayenne.
Nutrition (per serving)
| Calories: | 320 kcal |
| Protein: | 28 g |
| Fat: | 22 g |
| Carbs: | 3 g |
| Fiber: | 1 g |
Serves: 4 | Prep Time: 10 minutes (plus marinating) | Cook Time: 30 minutes | Total Time: 40 minutes
Before You Start: Tips & Ingredient Notes
- Don’t skip the marinade time. Even 30 minutes makes a difference, but if you can let it go for 2–4 hours (or overnight), the flavor penetration is incredible. The acid in the lime juice tenderizes the meat while the spices cling to every nook and cranny.
- Bone-in, skin-on is non-negotiable for the best results. The bone keeps the meat incredibly juicy, and the skin gets fantastically crispy, adding wonderful texture and protecting the flesh from drying out. If you must use boneless, reduce the cooking time by about 5–7 minutes.
- Adjust the heat level to your liking. Chipotle in adobo can vary in spiciness. Start with 1 tablespoon if you’re sensitive to heat, or add an extra tablespoon if you like it fiery. You can also add a pinch of cayenne for an extra kick.
- Bring your chicken to room temperature before cooking. This ensures more even cooking—you won’t end up with a burnt outside and a cold, undercooked center. Just take the thighs out of the fridge about 20–30 minutes before they hit the pan.
How to Make Mexican Chicken Thighs
Step 1: In a large bowl, whisk together the olive oil, chopped chipotle in adobo, lime juice, minced garlic, cumin, smoked paprika, oregano, brown sugar, salt, and black pepper. You’ll get a deep, rust-colored marinade that smells absolutely incredible—smoky, tangy, and a little spicy. Taste a tiny dab (with a clean spoon!) and adjust the salt or heat if needed.
Step 2: Pat the chicken thighs completely dry with paper towels. This is a crucial step for getting that beautifully crispy skin instead of a steamed, flabby texture. Place the thighs into the marinade and use your hands to coat each piece thoroughly, making sure to get some marinade underneath the skin as well. Cover the bowl and refrigerate for at least 30 minutes, or up to 8 hours for maximum flavor.
Step 3: Preheat your oven to 400°F (200°C). Heat a large, oven-safe skillet over medium-high heat. You don’t need to add extra oil since the marinade contains oil and the chicken skin will render its own fat. Once the skillet is hot, place the chicken thighs in skin-side down. You should hear a satisfying sizzle—that’s how you know you’re on the right track.
Step 4: Cook the chicken undisturbed for 6–8 minutes, until the skin is deeply golden brown and crispy. Don’t be tempted to move them around—this is what builds that fantastic crust. You’ll notice the edges starting to look caramelized and the aroma becoming even more intense. Use tongs to flip the thighs over.
Step 5: Immediately transfer the skillet to the preheated oven. Roast for 18–22 minutes, or until the internal temperature of the thickest part of the thigh (without touching the bone) reaches 165°F (74°C). The juices should run clear when pierced. The chicken will look gloriously blistered and the marinade will have formed a sticky, slightly charred glaze.
Step 6: Remove the skillet from the oven—remember, the handle will be extremely hot! Transfer the chicken to a plate and let it rest for 5 minutes. This allows the juices to redistribute throughout the meat, ensuring every bite is succulent. Garnish with plenty of fresh cilantro and serve with lime wedges for squeezing over the top.
Storage & Freshness Guide
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Freeze in a sealed bag for up to 3 months. Thaw in fridge before reheating.
- Reviving: Reheat in a 350°F oven for 10–15 minutes to keep skin crisp.
Serving Suggestions
Complementary Dishes
- Cilantro Lime Rice — The bright, herby rice is the perfect fluffy base to soak up all the delicious juices from the chicken, creating a complete and satisfying meal.
- Charred Corn and Black Bean Salad — The sweetness of the corn and the earthiness of the beans provide a fantastic textural contrast and fresh counterpoint to the smoky, spicy chicken.
- Warm Corn Tortillas and Pickled Red Onions — For a DIY taco night, the soft tortillas and sharp, tangy onions cut through the richness of the thighs beautifully.
Drinks
- Classic Margarita (on the rocks) — The citrusy tang and slight saltiness of a good margarita complement the smoky spices and help balance the heat from the chipotle.
- Mexican Lager with a Lime Wedge — A cold, crisp beer is a no-fuss pairing that cleanses the palate between bites and highlights the dish’s rustic, comforting qualities.
- Hibiscus Iced Tea (Agua de Jamaica) — The tart, floral notes of this refreshing drink offer a lovely non-alcoholic option that contrasts wonderfully with the savory, deep flavors of the chicken.
Something Sweet
- Churros with Chocolate Dipping Sauce — The warm, cinnamon-sugary crunch of churros and rich chocolate provide a decadent, celebratory finish that feels authentically festive.
- Mango Sorbet — The bright, fruity, and icy-cold sorbet is a light and refreshing way to end the meal, cleansing the palate after the robust main course.
- Tres Leches Cake — A slice of this moist, milky cake is pure comfort, its sweetness acting as a perfect, creamy counterpart to the spicy and savory notes of the dinner.
Top Mistakes to Avoid
- Mistake: Moving the chicken too soon in the pan. If you don’t let the skin sear undisturbed, it won’t develop that essential crispy, caramelized crust. I’ve messed this up before too—patience is key here.
- Mistake: Overcrowding the skillet. If the thighs are too close together, they’ll steam instead of sear. Cook in two batches if your skillet isn’t large enough, or use two pans to ensure each piece has enough space.
- Mistake: Skipping the rest time. Slicing into the chicken straight from the oven will cause all those precious juices to run out onto the cutting board, leaving you with drier meat. Let it rest—it’s worth the wait.
- Mistake: Using boneless, skinless thighs without adjusting the time. They cook much faster and can dry out more easily. If you use them, reduce the oven time by 5–7 minutes and keep a close eye on the internal temperature.
Expert Tips
- Tip: Get some marinade under the skin. Gently loosen the skin from the meat with your fingers and rub a little marinade directly onto the flesh. This infuses flavor right into the chicken, not just on the surface.
- Tip: Use the pan drippings for a quick sauce. After removing the chicken, place the skillet back on the stove over medium heat. Add a splash of chicken broth or lime juice, scrape up all the browned bits, and simmer for a minute. Drizzle this over the served chicken for an extra flavor boost.
- Tip: For extra-crispy skin, pat it dry again right before cooking. Even after marinating, take a paper towel and blot the skin side one more time. Removing that surface moisture is the secret to the ultimate crackling texture.
- Tip: Broil for the last 1-2 minutes for more color. If your chicken isn’t as blistered as you’d like after roasting, switch the oven to broil for a brief moment. Watch it closely—it can go from perfect to burnt very quickly!
FAQs
Can I make this with chicken breasts?
You can, but the result will be different. Chicken breasts are leaner and can dry out more easily, especially with the longer cooking time needed for bone-in thighs. If you use them, opt for bone-in, skin-on breasts and monitor the internal temperature carefully, removing them from the oven as soon as they hit 165°F. The flavor will still be great, but you’ll miss the incredible juiciness of the thighs.
How long can I marinate the chicken?
The ideal marinating time is between 2 and 8 hours. Because the marinade contains lime juice (an acid), marinating for longer than 8 hours can start to break down the proteins in the chicken too much, giving it a slightly mushy texture. Overnight is usually fine, but I wouldn’t go beyond 12 hours for the best texture.
What can I use instead of chipotle in adobo?
If you can’t find it, mix 1 tablespoon tomato paste with 1 teaspoon smoked paprika, ½ teaspoon cumin, a pinch of garlic powder, and a dash of vinegar or lime juice to mimic the smoky, tangy flavor. It won’t be identical, but it’ll still be delicious. For heat, add a pinch of cayenne.
Can I cook this entirely on the stovetop?
Absolutely. After searing the skin, flip the thighs, reduce the heat to medium-low, cover the skillet, and cook for about 15-20 minutes, until cooked through. This method works well, but you might not get *quite* as much of that roasted, slightly charred flavor that the oven provides.
How should I store and reheat leftovers?
Store leftover chicken in an airtight container in the refrigerator for up to 3 days. To reheat, place it on a baking sheet in a 350°F (175°C) oven for 10-15 minutes until warmed through. This helps keep the skin from getting soggy. Avoid the microwave, as it will make the skin rubbery.
Mexican Chicken Thighs
Make juicy, smoky Mexican Chicken Thighs with a simple marinade. Perfect for tacos, bowls, or meal prep. Get the easy, flavorful recipe now!
Ingredients
For the Marinade:
-
3 tbsp olive oil
-
2 tbsp chipotle in adobo sauce (finely chopped)
-
1/4 cup lime juice
-
4 cloves garlic (minced)
-
1 tsp ground cumin
-
1 tsp smoked paprika
-
1 tsp dried oregano
-
1 tsp brown sugar
-
1 tsp salt
-
1/2 tsp black pepper
For the Chicken:
-
8 bone-in, skin-on chicken thighs (about 1.2 kg)
For Serving:
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Fresh cilantro
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lime wedges
Instructions
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In a large bowl, whisk together the olive oil, chopped chipotle in adobo, lime juice, minced garlic, cumin, smoked paprika, oregano, brown sugar, salt, and black pepper.01
-
Pat the chicken thighs completely dry with paper towels. Place the thighs into the marinade and use your hands to coat each piece thoroughly, making sure to get some marinade underneath the skin as well. Cover the bowl and refrigerate for at least 30 minutes, or up to 8 hours for maximum flavor.02
-
Preheat your oven to 400°F (200°C). Heat a large, oven-safe skillet over medium-high heat. Once the skillet is hot, place the chicken thighs in skin-side down.03
-
Cook the chicken undisturbed for 6–8 minutes, until the skin is deeply golden brown and crispy. Use tongs to flip the thighs over.04
-
Immediately transfer the skillet to the preheated oven. Roast for 18–22 minutes, or until the internal temperature of the thickest part of the thigh (without touching the bone) reaches 165°F (74°C).05
-
Remove the skillet from the oven. Transfer the chicken to a plate and let it rest for 5 minutes. Garnish with plenty of fresh cilantro and serve with lime wedges for squeezing over the top.06
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