These Tex Mex Chicken Thighs are a weeknight fiesta—juicy, bone-in thighs coated in a vibrant spice rub and roasted until the skin is crackly and tender. The bold, smoky flavor is incredibly easy to achieve with minimal effort. Serve these Tex Mex Chicken Thighs with rice, in tacos, or over a salad for a satisfying meal.
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Why You’ll Love This Tex Mex Chicken Thighs
- Bold flavor: A smoky, spicy rub delivers restaurant-worthy taste.
- Juicy results: Bone-in, skin-on thighs stay moist and foolproof.
- Versatile serving: Perfect with rice, tacos, salads, or meal prep.
- Meal-prep friendly: Reheats beautifully for quick lunches or dinners.
Ingredients & Tools
- 8 bone-in, skin-on chicken thighs (about 1.2–1.5 kg)
- 2 tbsp olive oil
- 1 tbsp smoked paprika
- 2 tsp chili powder (mild or hot, your choice)
- 1½ tsp ground cumin
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried oregano
- ½ tsp cayenne pepper (optional, for heat)
- 1½ tsp fine sea salt
- ½ tsp freshly ground black pepper
- 1 lime, cut into wedges (for serving)
- Fresh cilantro, chopped (for garnish)
Tools: Rimmed baking sheet, wire rack (optional but helpful), small mixing bowl, kitchen tongs
Notes: The quality of your spices really makes a difference here—if they’ve been sitting in your cupboard for years, the flavor won’t pop as much. And don’t skip the smoked paprika! It gives that signature smoky depth.
Nutrition (per serving)
| Calories: | 320 kcal |
| Protein: | 28 g |
| Fat: | 22 g |
| Carbs: | 3 g |
| Fiber: | 1 g |
Serves: 4 | Prep Time: 10 minutes | Cook Time: 35–40 minutes | Total Time: 45–50 minutes
Before You Start: Tips & Ingredient Notes
- Bone-in, skin-on is non-negotiable. The bone keeps the meat juicy and flavorful during roasting, while the skin becomes wonderfully crispy and helps the spices adhere beautifully. If you use boneless skinless thighs, you’ll miss out on that incredible texture.
- Don’t be shy with the salt. Chicken thighs can handle—and need—a good amount of seasoning. The salt not only enhances flavor but also helps crisp up the skin. Trust me, it makes all the difference.
- Customize the heat level. Love spicy food? Add an extra pinch of cayenne or even some chipotle powder. Prefer it mild? Simply leave out the cayenne altogether—the recipe will still be packed with flavor.
- Pat the chicken completely dry. Before you apply the spice rub, use paper towels to thoroughly dry the skin. Any moisture will steam the chicken instead of letting it roast and crisp up properly.
How to Make Tex Mex Chicken Thighs
Step 1: Preheat your oven to 425°F (220°C). If you have a wire rack, place it inside a rimmed baking sheet—this helps air circulate around the chicken for even crisping. If not, don’t worry, you can bake the thighs directly on the baking sheet. Just give the sheet a light coating of oil or a quick spritz of cooking spray to prevent sticking.
Step 2: In a small bowl, combine the smoked paprika, chili powder, cumin, garlic powder, onion powder, oregano, cayenne (if using), salt, and black pepper. Mix them well with a fork or small whisk until everything is evenly distributed. You’ll notice the aroma immediately—it should smell smoky, earthy, and wonderfully inviting.
Step 3: Pat the chicken thighs completely dry with paper towels. This is a crucial step for crispy skin! Place them on a plate or a clean work surface. Drizzle the olive oil over both sides of the thighs, then use your hands to rub it in evenly. The oil will help the spice rub stick and promote browning.
Step 4: Sprinkle the spice mixture generously over both sides of each chicken thigh. Really massage it into the skin and the crevices—don’t be gentle! You want every inch coated in that flavorful rub. I like to lift the skin slightly and get some seasoning underneath too, for maximum flavor penetration.
Step 5: Arrange the seasoned chicken thighs skin-side up on the prepared baking sheet or wire rack. Make sure they aren’t crowded—leave a little space between each piece so the hot air can circulate and crisp the skin evenly.
Step 6: Roast in the preheated oven for 35–40 minutes. You’ll know they’re done when the skin is deep golden brown, crisp, and the internal temperature reaches 165°F (74°C) when checked with an instant-read thermometer. If you want extra-crispy skin, you can broil for the last 1–2 minutes, but watch closely to prevent burning!
Step 7: Remove the baking sheet from the oven and let the chicken rest for 5 minutes before serving. This allows the juices to redistribute throughout the meat, keeping it succulent. Squeeze fresh lime juice over the top and sprinkle with chopped cilantro right before serving for a bright, fresh finish.
Storage & Freshness Guide
- Fridge: Cool completely, store in an airtight container for up to 4 days.
- Freezer: Wrap tightly or place in a freezer bag for up to 3 months.
- Reviving: Reheat in a 350°F oven for 10–15 minutes to restore crispness.
Serving Suggestions
Complementary Dishes
- Cilantro-Lime Rice — The fresh, zesty flavors cut through the richness of the chicken beautifully and soak up any delicious pan juices.
- Black Bean & Corn Salad — A cool, crunchy contrast that adds sweetness and texture, making the whole plate feel balanced and vibrant.
- Grilled Zucchini or Peppers — Their smoky-charred notes echo the spices on the chicken and add a lovely, light vegetable component.
Drinks
- Classic Margarita — The tangy lime and tequila are a match made in heaven with the smoky, spicy chicken—it just feels right.
- Ice-Cold Mexican Lager — Crisp, light, and refreshing, it cleanses the palate between bites and enhances the fiesta vibe.
- Sparkling Water with Lime — A simple, non-alcoholic option that provides a bubbly, citrusy lift to each flavorful mouthful.
Something Sweet
- Churros with Chocolate Sauce — The warm cinnamon sugar and rich chocolate are the perfect celebratory ending to a Tex-Mex feast.
- Mango Sorbet — Bright, fruity, and refreshing, it cools the palate after the spices and feels wonderfully light.
- Tres Leches Cake — Indulgent, moist, and milky-sweet, it provides a decadent contrast to the savory, spiced main course.
Top Mistakes to Avoid
- Mistake: Not drying the chicken skin thoroughly. Any moisture left on the skin will steam during cooking, resulting in rubbery, pale skin instead of the crackly, golden crust you’re after.
- Mistake: Crowding the baking sheet. If the thighs are too close together, they’ll steam each other instead of roasting. Give them space for proper air circulation and browning.
- Mistake: Skipping the rest time. Slicing into the chicken right out of the oven will cause all those precious juices to run out, leaving you with drier meat. A brief rest makes a world of difference.
- Mistake: Using old, dull spices. Spices lose their potency over time. If yours don’t smell fragrant when you open the jars, it’s time for a refresh—otherwise, the flavor will be muted.
Expert Tips
- Tip: Season under the skin. Gently loosen the skin from the meat with your fingers and rub some of the spice mixture directly onto the flesh. This infuses the meat itself with flavor, not just the skin.
- Tip: Use the pan drippings. Those browned bits and rendered fat at the bottom of the pan are liquid gold! Drizzle them over the cooked chicken or stir them into rice for an extra flavor boost.
- Tip: Get a head start with marinating. For even deeper flavor, you can rub the chicken with the spice mixture up to 24 hours in advance and let it marinate, covered, in the refrigerator.
- Tip: Finish with fresh acidity. Never underestimate the power of a final squeeze of lime juice or a sprinkle of fresh cilantro right before serving—it brightens all the rich, smoky flavors perfectly.
FAQs
Can I use boneless, skinless chicken thighs?
You can, but the result will be different. Boneless, skinless thighs will cook faster (in about 20–25 minutes) and won’t have that signature crispy skin. The meat might also be slightly less juicy. If you do use them, I’d recommend reducing the cook time and checking for doneness early to avoid drying them out.
How do I store and reheat leftovers?
Let the chicken cool completely, then store it in an airtight container in the refrigerator for up to 4 days. To reheat, place the thighs on a baking sheet and warm them in a 350°F (175°C) oven for about 10–15 minutes until heated through. This method helps keep the skin relatively crisp—avoid the microwave if you can, as it will make the skin soft.
Can I make this recipe on the grill?
Absolutely! Preheat your grill to medium-high heat (around 400°F / 200°C). Place the seasoned thighs skin-side down over direct heat for 5–7 minutes to get a good sear and grill marks, then move them to indirect heat, cover, and cook for another 20–25 minutes until done. You’ll get fantastic smoky flavor.
My spice rub isn’t sticking to the chicken. What did I do wrong?
The most common culprit is not using enough oil. The olive oil acts as a glue for the dry spices. Make sure you’ve coated the chicken evenly with oil before applying the rub. Patting the skin completely dry first also helps the oil and spices adhere better.
Is there a substitute for smoked paprika?
Smoked paprika provides a unique smoky flavor that’s hard to replicate. In a pinch, you can use regular paprika plus a tiny drop of liquid smoke, or use chipotle powder which is also smoky (but spicier). If you have neither, just use regular paprika—the flavor will be less complex but still delicious.
Tex Mex Chicken Thighs
Make juicy, flavorful Tex Mex Chicken Thighs with a crispy skin and bold spice rub. Perfect for weeknight dinners. Get the easy recipe now!
Ingredients
For the Tex Mex Chicken Thighs
-
8 bone-in, skin-on chicken thighs (about 1.2–1.5 kg)
-
2 tbsp olive oil
-
1 tbsp smoked paprika
-
2 tsp chili powder (mild or hot, your choice)
-
1.5 tsp ground cumin
-
1 tsp garlic powder
-
1 tsp onion powder
-
1 tsp dried oregano
-
0.5 tsp cayenne pepper (optional, for heat)
-
1.5 tsp fine sea salt
-
0.5 tsp freshly ground black pepper
-
1 lime (cut into wedges, for serving)
-
Fresh cilantro (chopped, for garnish)
Instructions
-
Preheat your oven to 425°F (220°C). If you have a wire rack, place it inside a rimmed baking sheet—this helps air circulate around the chicken for even crisping. If not, don’t worry, you can bake the thighs directly on the baking sheet. Just give the sheet a light coating of oil or a quick spritz of cooking spray to prevent sticking.01
-
In a small bowl, combine the smoked paprika, chili powder, cumin, garlic powder, onion powder, oregano, cayenne (if using), salt, and black pepper. Mix them well with a fork or small whisk until everything is evenly distributed. You’ll notice the aroma immediately—it should smell smoky, earthy, and wonderfully inviting.02
-
Pat the chicken thighs completely dry with paper towels. This is a crucial step for crispy skin! Place them on a plate or a clean work surface. Drizzle the olive oil over both sides of the thighs, then use your hands to rub it in evenly. The oil will help the spice rub stick and promote browning.03
-
Sprinkle the spice mixture generously over both sides of each chicken thigh. Really massage it into the skin and the crevices—don’t be gentle! You want every inch coated in that flavorful rub. I like to lift the skin slightly and get some seasoning underneath too, for maximum flavor penetration.04
-
Arrange the seasoned chicken thighs skin-side up on the prepared baking sheet or wire rack. Make sure they aren’t crowded—leave a little space between each piece so the hot air can circulate and crisp the skin evenly.05
-
Roast in the preheated oven for 35–40 minutes. You’ll know they’re done when the skin is deep golden brown, crisp, and the internal temperature reaches 165°F (74°C) when checked with an instant-read thermometer. If you want extra-crispy skin, you can broil for the last 1–2 minutes, but watch closely to prevent burning!06
-
Remove the baking sheet from the oven and let the chicken rest for 5 minutes before serving. This allows the juices to redistribute throughout the meat, keeping it succulent. Squeeze fresh lime juice over the top and sprinkle with chopped cilantro right before serving for a bright, fresh finish.07
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