Baked Mexican chicken thigh recipe | Inexpensive meals | Villa Cocina

chicken thighs

🥗Healthier: skinless chicken thighs

💰Cheaper: chicken drumsticks

Skinless thighs are lower in fat; drumsticks are often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point; vegetable oil is typically cheaper.

Preheat the oven to 425°F and place a sheet pan in the oven to preheat.

Make the marinade: In a small bowl, whisk the marinade ingredients until well combined. Set aside until needed.

Prep the chicken: Trim excess skin with kitchen scissors or knife, don’t cut too much, just trim. Make a few small cuts/indentations through the skin and transfer the chicken into a large bowl.

Pour the marinade into the chicken and toss to coat. Let them sit out for 15 minutes to come up to room temperature.

Bake: Remove the sheet pan from the hot oven, spray with non-stick spray and carefully lay the chicken thighs, skin side down. Bake in the center rack of the oven for 20 minutes. Then, remove the sheet pan from the oven, flip the thighs and continue to bake until completely cooked, approximately an additional 15 minutes. Turn on the broiler for three minutes on high until the skin browns beautifully.

Once ready, remove from the oven and let the chicken thighs rest for about 10 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level: