Chicken thighs are one of my favorite chicken parts to cook with. They are always tender and moist, and as a bonus they are always cheap. Chicken thighs are one of my go-to dinners for nights where I just don’t know what else to do.
The first time I made this particular version was several years ago. It was a beautiful 70 degree Sunday afternoon. I decided we should have a little picnic in the backyard. I threw together these chicken thighs and made some fresh tortillas (admittedly I use the cook and serve variety when I’m feeling lazy). I kicked back in my lounge chair with an IBC cream soda and a plate of this chicken and a couple tortillas. After that is all a blur of gluttony. The meat was moist and flavorful, the skin…oh the skin!….it was crisp and packed a punch of flavor. How could 5 minutes of prep work lead to such heavenly food? I found myself using that tortilla to soak up any last ounce of flavor. I’ve made these many, many time since and every time I’m met with glutenous joy.
If you’ve ever been afraid to cook with bone-in skin-on chicken, now is the time to get over it and enjoy that moist meat and crispy skin. Please, join me in my Sunday backyard picnic heaven. It’s full of amazingness I tell you!
I’ve made a video to show you just how easy it is to make this recipe. Join be on my YouTube Channel too where I put out 3 new episodes a week. Subscribe and check out all my videos. With over 150 there’s sure to be something yummy that you will love!
Absolutely love this & so quick and easy.
Made this for dinner… absolutely delish… I followed the recipe as shown . No changes and no additions.
Thanks for a quick and easy, yet delicious recipe!! Our family LOVED it! My husband who usually says dinner was “okay” kept on saying how good the chicken tasted!
Loved it. I substituted 1 tablespoon of olive oil for than butter and added mushrooms, onions, and bell peppers for a one pan dinner. Will def be a go to meal!
I made this tonight and what a hit!!! I didn’t have limes so I substituted a couple splashes of white wine for the acidity. The spices were “spot-on”!! Thank you so much Rachael. I come here first when looking for interesting recipes!
I tried this recipe with boneless skinless thighs and it was great. I served it with sauteed green beans and tomatoes and some mexican cornbread. There were no complaints on this meal and I will be making again.
I really enjoy making this dish it was awesome.
Tried this tonight and it was absolutely delicious. We didn’t have any cayenne so just added a little bit more hot chilli powder. It was so easy: in the oven while we were mixing the margaritas and making guacamole, and clean plates all round. Cracking recipe!
Trying this recipe right now but i took off the skin. Will it make a difference and do i still add the butter on top? Please help ! Thank you ❤
well, you won’t have a crispy skin which is one of my favorite parts so it will certainly be different. I’d still add butter on top because butter is delicious.
REALLY EXCELLENT flavors, did mine with wings, hard to limit myself
I made some changes to the process. I combined the lime juice along with all of the seasonings and put it along with the chicken thighs in a sealable bag and let it sit in the fridge for 3 hours. When it came time to cook them I heated my gas grill on medium and let the skin render without burning while cooking. The chicken took about 20 minutes to cook. I served it with homemade guacamole and a quinoa salad. The chicken was delicious.