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Easy Baked Mexican Chicken

This Easy Baked Mexican Chicken is quickly marinated in chili powder, cumin, oregano, and lime juice for a quick and easy weeknight dinner!

Prep Time
25 mins
Cook Time
25 mins
Total Time
50 mins
Servings: 8
Course: Main Course
Cuisine: Mexican

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

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. When ready to cook, preheat oven to 400 degrees.
  4. 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.
  5. 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.