Easy Baked Mexican Chicken

Method5 steps · about 50 min

1. 1

   Step 1: Mix all the chili powder (2 teaspoons), ground cumin (1 teaspoon), onion powder (1 teaspoon), dried oregano (1/4 teaspoon), paprika (1/8 teaspoon), garlic powder (1/2 teaspoon), juice from the lime (1), marinade olive oil (2 tablespoons), measured kosher salt (1/2 teaspoon), apple cider vinegar (2 tablespoons), chopped marinade cilantro (3 tablespoons) and sliced marinade jalapeño (1) in a small bowl.

   Uses 2 teaspoons chili powder · 1 teaspoon ground cumin · 1 teaspoon onion powder · 1/4 teaspoon dried oregano · 1/8 teaspoon paprika · 1/2 teaspoon garlic powder · 1 lime, juiced (about 3 tablespoons juice) · 2 tablespoons olive oil for marinade

2. 2

   Step 2: Put all 8 skin-on chicken thighs in a large resealable bag and add all the prepared spice-lime marinade. Seal and turn the bag to coat the thighs. Marinate in the refrigerator for 20 minutes for the quick version, or overnight for more flavour.

   Quick twenty-minute refrigerated chicken marinade · 20 minUses 8 skin-on chicken thighs (about 3 lb total) · Spice, lime, vinegar, oil, cilantro and jalapeño marinade

3. 3

   Step 3: When ready to cook the marinated chicken, heat the oven to 400°F / 200°C.

4. 4

   Step 4: Heat all the coconut oil (1 tablespoon) in a large cast-iron skillet over medium-high heat. Lift the marinated thighs from the bag and place them skin-side down in the skillet, in one layer. Cook for about 10–15 minutes, until the skin begins to crisp and turn light golden brown.

   Brown chicken skin before oven finish · 15 minUses 1 tablespoon coconut oil for skillet · Eight marinated chicken thighs lifted from the bag

5. 5

   Step 5: Turn the browned thighs skin-side up and transfer the oven-safe skillet to the oven. If using a skillet that cannot go in the oven, transfer the thighs to a baking dish or sheet instead. Bake at 400°F / 200°C for about 10 minutes, until the thickest part of each thigh reaches 74°C / 165°F, measuring away from any bone; continue cooking if needed. Season with the separate final salt and black pepper to taste. Add the separate fresh cilantro and jalapeño garnish if desired, and serve one thigh per portion.

   Finish browned chicken in oven; check doneness · 10 minUses Skin-browned marinated thighs in the skillet · Additional salt, to taste · Black pepper, to taste · Additional chopped cilantro for garnish, if desired, as needed · Additional jalapeño slices for garnish, if desired, as needed