Mexican-Spiced Chicken Thighs
Mexican-Spiced Chicken Thighs take less than 5 minutes to get in the oven and are amazing served up with warm tortillas. It's an easy and delicious dinner!
Servings: 4 Servings
- 8 chicken thighs
- 2 limes to juice
- 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
- 3 tablespoons butter
Heat oven to 425 degrees. Spray a 9x13 baking dish with nonstick cooking spray.
Lay out the chicken thighs in the prepared pan, skin-side up. Squeeze the lime juice all over the meat.
Combine all the spices in a small bowl. Sprinkle generously over the meat.
Divide the butter up into 8 little clumps. Place 1 clump on top of each chicken thigh.
Bake for about 45 minutes.
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