Love Taco Seasoned Chicken Thighs? So do we! If you're into Chicken Thigh Recipes or curious about Dessert Recipes, you'll find plenty of inspiration below.
Why You’ll Love This Taco Seasoned Chicken Thighs
- Insanely versatile: Shred for tacos, slice for salads, or serve with rice.
- Deep, complex flavor: Homemade blend offers smoky, earthy notes without excess salt.
- Foolproof & forgiving: Chicken thighs stay juicy even if slightly overcooked.
- Meal prep hero: Reheats beautifully for easy lunches and dinners all week.
Ingredients & Tools
- 1.5 lbs (680 g) boneless, skinless chicken thighs
- 2 tbsp olive oil or avocado oil
- 1 tbsp chili powder
- 1 ½ tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp dried oregano
- ¼ tsp cayenne pepper (optional, for heat)
- 1 tsp coarse kosher salt
- ½ tsp freshly cracked black pepper
- Juice of 1 lime (about 2 tbsp)
- 2 tbsp chopped fresh cilantro (for garnish)
Tools: A large mixing bowl, a sturdy skillet (cast iron is ideal), and a pair of tongs.
Notes: Don’t skip the fresh lime juice—it brightens the rich spices. A cast-iron skillet gives a restaurant-quality sear.
Nutrition (per serving)
| Calories: | 285 kcal |
| Protein: | 28 g |
| Fat: | 17 g |
| Carbs: | 3 g |
| Fiber: | 1 g |
Serves: 4 | Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes
Before You Start: Tips & Ingredient Notes
- Pat your chicken completely dry. This is the secret to a beautiful, golden-brown sear instead of a steamy, pale cook. Moisture is the enemy of browning, so take a minute with some paper towels.
- Don’t have all the spices? You can make a fantastic version with just chili powder, cumin, salt, and pepper. The smoked paprika adds a wonderful depth, but the recipe is very forgiving. Use what you love!
- To adjust the heat level, play with the cayenne. A quarter teaspoon gives a gentle warmth, but you can leave it out entirely for a mild dish or bump it up to a half teaspoon if you like a real kick.
- Let the chicken rest before slicing. I know it’s tempting to dig right in, but giving the thighs 5 minutes to rest after cooking allows the juices to redistribute throughout the meat, ensuring every single bite is moist.
How to Make Taco Seasoned Chicken Thighs
Step 1: Make your seasoning blend. In a small bowl, whisk together the chili powder, cumin, smoked paprika, garlic powder, onion powder, dried oregano, cayenne (if using), salt, and black pepper. Honestly, just take a moment to smell this mixture—it’s the heart and soul of the dish. Give it a quick taste on your finger to check the salt and heat level; you can always adjust it now before it goes on the chicken.
Step 2: Prepare the chicken. Pat the chicken thighs thoroughly dry with paper towels. This is a non-negotiable step for a proper sear. Place them in a large bowl, drizzle with one tablespoon of the oil, and toss to coat lightly. This thin layer of oil will help the spice rub adhere beautifully and create a flavorful crust.
Step 3: Apply the rub. Sprinkle the entire seasoning mixture over the chicken thighs. Using your hands, massage the spices into every nook and cranny of the chicken, making sure each piece is evenly and generously coated. You’ll notice the color transform immediately to a deep, rustic red. Let it sit for 5-10 minutes while you heat your skillet.
Step 4: Sear the chicken. Heat the remaining tablespoon of oil in a large skillet, preferably cast iron, over medium-high heat. Once the oil is shimmering hot, carefully add the chicken thighs in a single layer, not crowding the pan. You should hear a satisfying sizzle the moment they hit the surface. Cook for 5-7 minutes without moving them, until a deep golden-brown crust forms on the first side.
Step 5: Flip and finish cooking. Use tongs to flip each thigh. They should release easily from the pan if a good crust has formed. Cook for another 5-7 minutes on the second side, until the chicken is cooked through and registers 165°F (74°C) on an instant-read thermometer. The exterior should be nicely charred in spots and incredibly fragrant.
Step 6: Rest and serve. Transfer the cooked chicken thighs to a clean cutting board or plate. Immediately squeeze the fresh lime juice all over them—the sizzle and steam will release an amazing aroma. Let the chicken rest for at least 5 minutes to allow the juices to settle. Then, you can slice, chop, shred, or serve them whole. Garnish with the fresh chopped cilantro right before serving.
Storage & Freshness Guide
- Fridge: Cool completely, store in an airtight container for up to 4 days.
- Freezer: Freeze in a sealed bag or container for up to 3 months. Thaw in fridge before reheating.
- Reviving: Reheat gently in a skillet with a splash of water or broth, or in a 350°F oven until warm.
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.
- Charred Corn and Black Bean Salad — Adds a sweet, smoky, and hearty element that complements the spices in the chicken beautifully.
- Simple Avocado Salad — Creamy avocado, red onion, and a lime vinaigrette provide a cool, fresh contrast to the warm, spiced chicken.
Drinks
- A classic Margarita — The sharp citrus and tequila cut through the richness of the chicken and elevate the whole fiesta vibe.
- Ice-cold Mexican Lager — A crisp, light beer is a no-fuss pairing that cleanses the palate between each flavorful bite.
- Sparkling Water with Lime — For a non-alcoholic option, the bubbles and citrus are incredibly refreshing and keep your taste buds awake.
Something Sweet
- Churros with Chocolate Sauce — The warm, cinnamony crunch followed by a dip in rich chocolate is the ultimate celebratory finish.
- Mango Sorbet — Light, fruity, and palate-cleansing, it’s a wonderfully simple way to end a spice-forward meal.
- Tres Leches Cake — Because the decadent, milky sweetness is a legendary pairing with any bold, Mexican-inspired main course.
Top Mistakes to Avoid
- Mistake: Crowding the skillet. If you pack the pan, the chicken will steam instead of sear. You’ll end up with pale, boiled-tasting chicken instead of that beautiful, flavorful crust. Cook in batches if necessary.
- Mistake: Using cold chicken straight from the fridge. Letting the chicken sit out for 10-15 minutes to take the chill off helps it cook more evenly, preventing a burnt outside and raw inside.
Taco Seasoned Chicken Thighs
Make juicy, flavorful Taco Seasoned Chicken Thighs with a homemade spice blend. Perfect for tacos, salads, and meal prep. Get the easy recipe now!
Ingredients
For the chicken and seasoning:
-
1.5 lbs boneless, skinless chicken thighs
-
2 tbsp olive oil or avocado oil
-
1 tbsp chili powder
-
1.5 tsp ground cumin
-
1 tsp smoked paprika
-
1 tsp garlic powder
-
0.5 tsp onion powder
-
0.5 tsp dried oregano
-
0.25 tsp cayenne pepper (optional, for heat)
-
1 tsp coarse kosher salt
-
0.5 tsp freshly cracked black pepper
-
1 Juice of lime (about 2 tbsp)
-
2 tbsp chopped fresh cilantro (for garnish)
Instructions
-
Make your seasoning blend. In a small bowl, whisk together the chili powder, cumin, smoked paprika, garlic powder, onion powder, dried oregano, cayenne (if using), salt, and black pepper. Honestly, just take a moment to smell this mixture—it’s the heart and soul of the dish. Give it a quick taste on your finger to check the salt and heat level; you can always adjust it now before it goes on the chicken.01
-
Prepare the chicken. Pat the chicken thighs thoroughly dry with paper towels. This is a non-negotiable step for a proper sear. Place them in a large bowl, drizzle with one tablespoon of the oil, and toss to coat lightly. This thin layer of oil will help the spice rub adhere beautifully and create a flavorful crust.02
-
Apply the rub. Sprinkle the entire seasoning mixture over the chicken thighs. Using your hands, massage the spices into every nook and cranny of the chicken, making sure each piece is evenly and generously coated. You’ll notice the color transform immediately to a deep, rustic red. Let it sit for 5-10 minutes while you heat your skillet.03
-
Sear the chicken. Heat the remaining tablespoon of oil in a large skillet, preferably cast iron, over medium-high heat. Once the oil is shimmering hot, carefully add the chicken thighs in a single layer, not crowding the pan. You should hear a satisfying sizzle the moment they hit the surface. Cook for 5-7 minutes without moving them, until a deep golden-brown crust forms on the first side.04
-
Flip and finish cooking. Use tongs to flip each thigh. They should release easily from the pan if a good crust has formed. Cook for another 5-7 minutes on the second side, until the chicken is cooked through and registers 165°F (74°C) on an instant-read thermometer. The exterior should be nicely charred in spots and incredibly fragrant.05
-
Rest and serve. Transfer the cooked chicken thighs to a clean cutting board or plate. Immediately squeeze the fresh lime juice all over them—the sizzle and steam will release an amazing aroma. Let the chicken rest for at least 5 minutes to allow the juices to settle. Then, you can slice, chop, shred, or serve them whole. Garnish with the fresh chopped cilantro right before serving.06
Not what you're looking for?
