Easy Baked Mexican Chicken
User Reviews
4.8
24 reviews
Excellent
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Prep Time
25 mins
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Cook Time
25 mins
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Total Time
50 mins
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Servings
8
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Course
Main Course
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Cuisine
Mexican
Easy Baked Mexican Chicken
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This Easy Baked Mexican Chicken is quickly marinated in chili powder, cumin, oregano, and lime juice for a quick and easy weeknight dinner!
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Ingredients
- 2 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon onion powder
- 1/4 teaspoon dried oregano
- 1/8 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1 Juice of 1 lime (about 3 tablespoon)
- 2 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 2 tablespoon apple cider vinegar
- 3 tablespoon chopped cilantro
- 1 Jalapeno pepper sliced
- 8 chicken thighs, about 3 lbs
- 1 tablespoon coconut oil
- salt and black pepper, to taste
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Instructions
- In a small bowl, mix together chili powder, ground cumin, onion powder, dried oregano, paprika, garlic powder, lime juice, olive oil, sea salt, apple cider vinegar, cilantro and sliced jalapenos.
- Place chicken thighs in a gallon-sized ziplock bag and pour marinade over thighs. Close bag and mix together. Let the chicken marinade in the refrigerator for 20 minutes or overnight.
- When ready to cook, preheat oven to 400 degrees.
- Heat coconut oil in a large cast iron skillet over medium-high heat. Place chicken thighs skin side down and cook until skin begins to get crispy and slightly light brown, about 10 to 15 minutes.
- Flip thighs over, transfer skillet to oven and bake for 10 minutes. Season with more salt and pepper to taste and garnish with more cilantro and jalapeño slices if desired.
Notes
- This chicken is delicious when served alongside some Cilantro Cauliflower Rice or Mom's Authentic Mexican Rice.
Genuine Reviews
User Reviews
Overall Rating
4.8
24 reviews
Excellent
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