Baked Mexican Chicken Thighs Recipes

MEXICAN-SPICED CHICKEN THIGHS

Mexican-Spiced Chicken Thighs image

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!

Provided by Rachel Farnsworth

Time 50m

Number Of Ingredients 9

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 587 kcal, Carbohydrate 5 g, Protein 37 g, Fat 46 g, SaturatedFat 15 g, Cholesterol 244 mg, Sodium 550 mg, Fiber 1 g, ServingSize 1 serving

VERSATILE MEXICAN CHICKEN THIGHS

Versatile Mexican Chicken Thighs image

Chicken thighs are coated with a seasoning mix composed in part of typical Mexican flavors: cumin and oregano. They are then cooked on the stovetop for an easy, flavorful meal. The thighs may be eaten as a main dish accompanied by sides of tortillas, refried beans, tomato salsa and perhaps Mexican rice. Or consider them as fillings for warm corn tortillas. Either way, I think you'll like these -- both for their flavor and for their ease of preparation!

Provided by Lorraine of AZ

Categories < 30 Mins

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

1 tablespoon minced garlic
1 1/2 teaspoons ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/8 teaspoon fresh ground pepper
6 boneless skinless chicken thighs
2 tablespoons olive oil or 2 tablespoons vegetable oil

Steps:

Mix the garlic, cumin, oregano, salt and pepper on a wide plate or baking dish. Put chicken thighs on top, then turn them over to coat with the seasoning mix.
Put the olive oil in a wide skillet over medium-high heat. When the oil is hot, add the chicken thighs and cook 7-8 minutes. Turn the thighs over and cook 7-8 minutes longer or until thighs are cooked through.

Nutrition Facts : Calories 189.4, Fat 11, SaturatedFat 2, Cholesterol 85.9, Sodium 381.6, Carbohydrate 1.2, Fiber 0.2, Protein 20.6

BAKED MEXICAN CHICKEN THIGHS

Baked Mexican Chicken Thighs image

This has been a favorite with my family for years. It's so easy to make, just pour the sauce over the chicken and bake! You can use boneless or bone-in chicken thighs. Serve with my Simple Spanish Rice and a crisp green salad for a quick and satisfying meal.

Provided by cathyfood

Categories Mexican

Time 50m

Yield 8 thighs, 4 serving(s)

Number Of Ingredients 9

Ingredients

8 chicken thighs, skin removed
8 ounces tomato sauce
1/2 cup water
4 ounces canned diced green chilies, rinsed and drained
2 teaspoons chili powder
1 garlic clove, minced
1/2 teaspoon cinnamon
1/2 teaspoon cocoa
1 tablespoon honey

Steps:

Preheat oven to 375 degrees F.
Place chicken in 1 layer in baking dish.
Combine all other ingredients, pour over chicken.
Cover, bake 30 minutes. Remove cover, bake an additional 15 minutes.

Nutrition Facts : Calories 438.9, Fat 29, SaturatedFat 8.1, Cholesterol 157.9, Sodium 800.9, Carbohydrate 10.2, Fiber 1.9, Sugar 7.7, Protein 33.8

MEXICAN SMOTHERED CHICKEN THIGHS

Mexican Smothered Chicken Thighs image

Chicken thighs are a juicier, less expensive alternative to boneless, skinless chicken breasts. They're used to perfection in this Mexican-inspired dish. -Jeanne Trudell, Del Norte, Colorado

Provided by Taste of Home

Categories Dinner

Time 50m

Yield 8 servings.

Number Of Ingredients 14

Ingredients

1 cup all-purpose flour
1 tablespoon seasoned salt
1 teaspoon salt
1 teaspoon pepper
3/4 cup 2% milk
8 bone-in chicken thighs (about 3 pounds), skin removed
3 tablespoons olive oil
1 medium onion, chopped
2 jalapeno peppers, seeded and chopped
2 cans (8 ounces each) tomato sauce
1 cup water
1 tablespoon chili powder
2 teaspoons garlic powder
2 teaspoons ground cumin

Steps:

In a shallow bowl, combine the flour, seasoned salt, salt and pepper. Place milk in a separate shallow bowl. Coat chicken with flour mixture, then dip in milk and coat again with flour mixture., In a large skillet, brown chicken in oil in batches. Transfer to a greased 13x9-in. baking dish. , In the same skillet, saute onion and jalapenos until tender. Add the tomato sauce, water and spices. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until thickened, stirring occasionally. Pour over chicken., Cover and bake at 350° for 30-35 minutes or until a thermometer reads 170°-175°. Freeze option: Place cooled chicken with sauce in freezer containers and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered skillet, gently stirring; add a little broth or water if necessary.

Nutrition Facts : Calories 301 calories, Fat 15g fat (4g saturated fat), Cholesterol 88mg cholesterol, Sodium 802mg sodium, Carbohydrate 13g carbohydrate (3g sugars, Fiber 2g fiber), Protein 27g protein.

HEALTHY MEXICAN CHICKEN BAKE

Healthy Mexican Chicken Bake image

A high-protein, low-calorie meal that leaves you FULL. It's so flavorful. Goes great with cornbread and/or a side of refried beans. You can use whatever Mexican spices you want. We love cumin!

Provided by Joy Mason

Categories World Cuisine Recipes Latin American Mexican

Time 45m

Yield 4

Number Of Ingredients 7

Ingredients

2 tablespoons vegetable oil
4 boneless, skinless chicken breasts
1 teaspoon ground cumin
1 teaspoon garlic powder
salt and ground black pepper to taste
4 ounces shredded Mexican cheese blend
1 cup salsa

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Heat vegetable oil in a large skillet over medium heat. Season one side of chicken breasts with half the cumin, half the garlic powder, salt, and black pepper; arrange chicken breasts with seasoned sides down in the hot oil. Fry until chicken is lightly browned on the bottom, 4 to 5 minutes.
Season the top of each chicken breast with the remaining cumin, remaining garlic powder, salt, and black pepper; flip chicken and cook until other side is lightly browned, 4 to 5 minutes. If the skillet gets dry, pour in just enough juice from the salsa to keep it from burning.
Transfer chicken breasts to a 9x9-inch baking dish; sprinkle with Mexican cheese blend. Loosen all the drippings from the skillet with a little more juice from the salsa and pour on top of chicken breasts. Spoon salsa over cheese layer.
Bake chicken breasts until no longer pink in the center and the juices run clear, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 320.7 calories, Carbohydrate 5.7 g, Cholesterol 94.2 mg, Fat 18.9 g, Fiber 1.2 g, Protein 32 g, SaturatedFat 8.2 g, Sodium 703.6 mg, Sugar 2.2 g

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