Easy Baked Mexican Chicken
This Easy Baked Mexican Chicken is quickly marinated in chili powder, cumin, oregano, and lime juice for a quick and easy weeknight dinner!
- Prep time
- 25 min
- Cook time
- 25 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
- 2 tsp chili powder
- 1 tsp ground cumin
- 1 tsp onion powder
- 1/4 tsp dried oregano
- 1/8 tsp paprika
- 1/2 tsp garlic powder
- 1 juice of 1 lime ((about 3 tablespoon))
- 2 tbsp olive oil
- 1/2 tsp kosher salt
- 2 tbsp apple cider vinegar
- 3 tbsp chopped cilantro
- 1 jalapeño pepper (sliced)
- 8 chicken thighs, (about 3 lbs)
- 1 tbsp coconut oil
- salt and black pepper, (to taste)
Instructions
- 1
In a small bowl, mix together chili powder, ground cumin, onion powder, dried oregano, paprika, garlic powder, lime juice, olive oil, sea salt, apple cider vinegar, cilantro and sliced jalapenos.
- 2
Place chicken thighs in a gallon-sized ziplock bag and pour marinade over thighs. Close bag and mix together. Let the chicken marinade in the refrigerator for 20 minutes or overnight.
- 3
When ready to cook, preheat oven to 400 degrees.
- 4
Heat coconut oil in a large cast iron skillet over medium-high heat. Place chicken thighs skin side down and cook until skin begins to get crispy and slightly light brown, about 10 to 15 minutes.
- 5
Flip thighs over, transfer skillet to oven and bake for 10 minutes. Season with more salt and pepper to taste and garnish with more cilantro and jalapeño slices if desired.