Crispy Mexican Chicken Thighs with Lime
Mexican chicken thighs are full of bold flavors, with crispy skin and a fresh, zesty lime touch. This easy Mexican chicken recipe is perfect for busy nights when you want something tasty without a lot of fuss.
The smoky spices combined with lime give the chicken a delicious flavor, like it’s been marinated for hours — but it actually comes together quickly.
Whether you’re making a simple weeknight dinner or cooking for friends, this baked Mexican chicken thighs recipe delivers great taste every time.
WHY CHOOSE MEXICAN CHICKEN THIGHS?
- The chicken skin gets crispy while the inside stays juicy and tender.
- It uses simple pantry spices and fresh lime juice for a smoky, tangy flavor.
- You can easily pair it with rice, beans, salad, or potatoes for a complete meal.
WHAT YOU NEED TO MAKE CRISPY MEXICAN CHICKEN THIGHS
- Chicken thighs: Bone-in, skin-on thighs are best for juicy meat and crispy skin. You can use 4 large thighs or 6-8 smaller ones.
- Olive oil: Helps the spices stick and gives a golden, crispy finish.
- Fresh lime juice: Adds bright, tangy flavor that lifts the whole dish.
- Smoked paprika: This gives the chicken its smoky, slightly sweet taste.
- Ground cumin: Adds warm, earthy notes like those found in Mexican cooking.
- Chili powder: For a touch of heat and bold flavor—adjust the amount based on your spice preference.
- Oregano: Brings a little herb flavor that completes the spice mix.
- Garlic and onion powder: Boost the savory flavor.
- Salt and pepper: To taste.
PRO TIP FOR EXTRA CRISPY SKIN
Pat the chicken thighs dry with paper towels before seasoning. Removing moisture helps the skin crisp up perfectly when baked.
HOW TO MAKE BAKED MEXICAN CHICKEN THIGHS
- Dry the chicken thighs and put them in a large bowl.
- Add olive oil, lime juice, smoked paprika, cumin, chili powder, oregano, garlic powder, onion powder, salt, and pepper. Rub everything together until all the chicken is coated.
- Cover and refrigerate for at least 30 minutes, or up to 8 hours for stronger flavor.
- Preheat your oven to 400°F (200°C). Place the chicken thighs on a baking dish in a single layer.
- Bake for 40–45 minutes, until the skin is crispy and the internal temperature reaches 165°F (74°C).
- Let the chicken rest for 5 minutes, then serve with fresh cilantro and lime wedges.
SUBSTITUTIONS AND VARIATIONS
- You can use boneless thighs, drumsticks, or bone-in breasts—just adjust cooking time accordingly.
- Try lemon or orange juice instead of lime for a different citrus flavor.
- Add fresh herbs like cilantro, parsley, or mint to the marinade for extra freshness.
HELPFUL TIPS FOR PERFECT CHICKEN
- Use a meat thermometer to check doneness at 165°F (74°C). This prevents undercooking or dryness.
- Avoid overcrowding the baking dish to ensure the skin crisps evenly.
- Let the chicken rest after baking to keep it juicy and tender.
WHAT TO SERVE WITH MEXICAN CHICKEN THIGHS
- Your favorite rice dish, such as chimichurri rice, pairs well with the smoky flavors.
- Grilled corn on the cob with chili powder and lime adds a tasty side.
- Mashed potatoes make a comforting addition.
- A fresh green salad with avocado, cherry tomatoes, and lime vinaigrette balances the meal.
STORING AND REHEATING LEFTOVERS
- Store leftover chicken in an airtight container in the fridge for up to 3 days.
- Reheat in the oven at 350°F (175°C) for 10–15 minutes until hot.
- Or reheat in an air fryer at 375°F (190°C) for 5–6 minutes to bring back crispy skin.
This easy and flavorful recipe for Mexican chicken thighs makes a great addition to any meal plan. With smoky spices and zesty lime, it’s a simple way to enjoy a crispy chicken dinner any day of the week.
More Chicken Recipes:
HOW LONG SHOULD I MARINATE THE CHICKEN?
Marinating for at least 30 minutes is enough to get good flavor, but marinating up to 8 hours will make it taste even better.
WHAT’S THE BEST WAY TO GET CRISPY SKIN?
Patting the chicken dry before seasoning and not overcrowding the baking dish helps the skin become crispy.
CAN I PREPARE THIS RECIPE WITHOUT AN OVEN?
While baking is recommended for crispy skin, you can also cook the chicken thighs on the stovetop or grill, adjusting cooking times as needed.
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Crispy Mexican Chicken Thighs with Lime
Ingredients
- 4 large bone-in skin-on chicken thighs
- 1 teaspoon olive oil
- Juice of 2 limes
- 1 teaspoon smoked paprika
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- ½ teaspoon onion granules
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- Fresh cilantro and lime wedges for garnish
Instructions
- Pat the chicken thighs dry with a paper towel and place them in a large bowl.
- Add the olive oil, lime juice, smoked paprika, ground cumin, chili powder, oregano, garlic powder, onion granules, salt, and pepper. Rub everything together until the chicken is fully coated.
- Cover the bowl and place it in the fridge. Let the chicken marinate for at least 30 minutes, or up to 8 hours for more flavor.
- Preheat the oven to 400°F (200°C). Arrange the chicken thighs in a single layer on a baking sheet or in a baking dish. Bake for 45 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is golden and crispy.
- Let the chicken rest for 5 minutes before serving. Garnish with fresh cilantro and lime wedges.
Notes
Nutrition
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