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!
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Can I make this with boneless, skinless thighs?
hmmmm, the ground cloves is a puzzler for me….not Mexican as far as I know
Followed recipe as written and it was so delicious. Definitely will make again and again. So flavorful and comes together easily. Thanks!
We LOVED this. Delicious and tender and just something different with chicken thighs. Thanks 🙂
Love this recipe so much it’s on a regular rotation in our household.
Really delicious and easy to put together! Thank you , my second time making it and I love it!
I was skeptical but you have won me over. They are cooking now and the smell is authentic and amazing. Serving with slow-cooked pintos and cornbread. Thanks!
Made this last night and it was delicious. I used only 4 chicken thighs (husband, one son and me) so in a separate casserole dish, I placed onion wedges and baby bell peppers with a little vegetable oil and the remaining spice mix and roasted 20 minutes covered and 20 minutes uncovered along side the chicken. I placed the broiler on the vegetables while the chicken rested for a few minutes to get a little char. Served it all with black beans, cilantro lime rice (Uncle Bens Quick rice) and flour tortillas! So good : )
Made this tonight and everyone — from my two-year-old granddaughter to my 60+husband — loved it! Made one change — instead of butter, used olive oil and made a paste with the spices. Let the thighs marinate for about 20 minutes. Perfect, easy but delicious dinner! Thanks!!
So thrilled to have found this recipe! We all loved it here and I’m making it for the second time in a week tonight. Thanks!