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An overhead view of a plate of Mexican-spiced chicken thighs.
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4.89 from 36 votes

Mexican-Spiced Chicken Thighs

Our Mexican-spiced chicken thighs take less than 5 minutes to get in the oven with juices that make it perfect for serving with warm tortillas or over rice. It's one of the easiest dinners you can make that will leave you craving more.
Prep Time5 minutes
Cook Time45 minutes
Total Time50 minutes
Course: Main Dish
Cuisine: Mexican
Keyword: Chicken Thighs
Servings: 4 servings
Author: Rachel Farnsworth

Ingredients

  • 8 chicken thighs bone-in, skin on
  • 1/4 cup lime juice about 2 limes
  • 2 teaspoons ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon garlic powder
  • 1/8 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 4 tablespoons butter
US Customary - Metric

Instructions

  • Heat oven to 425 degrees Fahrenheit. Lightly grease a 9x13 baking dish with nonstick cooking spray.
  • Lay out 8 chicken thighs in the prepared pan, skin-side up. Squeeze 1/4 cup lime juice over the meat.
  • In a small bowl, stir together 2 teaspoons ground cumin, 1 teaspoon chili powder, 1/2 teaspoon cayenne pepper, 1/2 teaspoon garlic powder, 1/2 teaspoon salt, and 1/8 teaspoon ground cloves. Sprinkle generously over the chicken.
  • Divide 4 tablespoons butter into 8 pieces. Place 1 piece on top of each chicken thigh.
  • Bake in the preheated oven for 45 minutes until chicken reaches an internal temperature of 172 degrees Fahrenheit.

Video

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Notes

Serve with warm tortillas or over steamed rice.

Nutrition

Serving: 2thighs | Calories: 587kcal | Carbohydrates: 5g | Protein: 37g | Fat: 46g | Saturated Fat: 15g | Cholesterol: 244mg | Sodium: 550mg | Potassium: 525mg | Fiber: 1g | Vitamin A: 720IU | Vitamin C: 9.7mg | Calcium: 41mg | Iron: 2.5mg
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