3 Delicious and Easy Mexican Chicken Thigh Recipes

When it comes to making a flavorful and juicy chicken dinner, chicken thighs are an absolute superstar.

They are more forgiving than chicken breasts, packed with more flavor, and are a wonderfully affordable cut of meat. Today, we’re taking this amazing ingredient and infusing it with the vibrant, bold flavors of Mexico to create three distinct and delicious chicken thigh recipes.

This is your guide to a perfect Mexican-inspired chicken dinner. We’ll start with a classic one-pan meal, Arroz con Pollo, where the chicken and rice cook together in a savory tomato broth.

Then, we’ll fire up the skillet for some quick and zesty Cilantro-Lime Chicken Thighs, perfect for tacos or bowls.

Finally, for a truly authentic taste, we’ll braise chicken thighs in a rich, smoky Chipotle-Tomato Sauce.

These recipes are all about delivering huge flavor with relatively simple techniques. Let’s get cooking!

Essential Tools

• Large, Oven-Safe Skillet or Dutch Oven with a Lid
• Blender
• Tongs and Spatulas
• Sharp Knife and Cutting Board
• Mixing Bowls

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Recipe 1: One-Pan Arroz con Pollo (Chicken and Rice)

This is a beloved classic across Latin America. It’s a complete, comforting, and incredibly flavorful one-pan meal where the rice cooks right in the delicious, seasoned chicken broth.

Quick Recipe Snapshot

Ingredients

• Bone-in, Skin-on Chicken Thighs: 6-8.
• White Rice: 1.5 cups, long-grain.
• Chicken Broth: 2.5 cups.
• Aromatics: 1 chopped onion and 3 minced garlic cloves.
• Sofrito Base: 1 chopped bell pepper (any color).
• Tomato Sauce: 1 (8 oz) can.
• Spices: 1 tsp each of cumin, oregano, and smoked paprika.
• For Serving: Chopped cilantro and lime wedges.

Cooking Instructions

Step 1: Sear the Chicken

First, pat your chicken thighs completely dry with paper towels and season them generously on all sides with salt and pepper.

Heat a tablespoon of olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Place the chicken thighs skin-side down in the hot pan. Sear for 5-7 minutes without moving them, until the skin is deep golden-brown and crispy.

Flip the chicken and sear for another 3-4 minutes on the other side. Remove the seared chicken from the pan and set it aside.

Step 2: Build the Flavor and Cook

Pour off all but about two tablespoons of the rendered fat. In the same pan, sauté the chopped onion and bell pepper for 5-7 minutes until softened.

Add the minced garlic and the dry spices and cook for one more minute until fragrant. Stir in the uncooked rice, and let it toast in the fat for a minute. Pour in the chicken broth and the tomato sauce, scraping up any browned bits from the bottom.

Bring the liquid to a simmer, then nestle the seared chicken thighs back into the pan, skin-side up. Cover the pan, reduce the heat to low, and let it simmer for 20-25 minutes, until the rice is tender and the liquid is absorbed. Serve garnished with fresh cilantro and lime.

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Recipe 2: Zesty Cilantro-Lime Chicken Thighs

This is a super-fast, high-flavor recipe. A bright and zesty marinade gives the chicken a ton of flavor, and a quick pan-sear results in a beautiful char. Perfect for tacos.

Quick Recipe Snapshot

Ingredients

• Boneless, Skinless Chicken Thighs: 1.5 – 2 lbs.
• For the Marinade:
  • Olive Oil: ¼ cup.
  • Lime Juice & Zest: From 2 large limes.
  • Cilantro: 1 large bunch, chopped.
  • Garlic: 4-5 cloves, minced.
  • Spices: 1 tbsp chili powder, 1 tsp cumin.
  • Jalapeño: 1, seeded and minced (optional for a spicy kick).

Cooking Instructions

Step 1: Marinate the Chicken

In a medium bowl or a large ziplock bag, combine all the marinade ingredients: the olive oil, lime zest and juice, chopped cilantro, minced garlic, chili powder, cumin, and the optional minced jalapeño.

Pat your chicken thighs dry and add them to the marinade, tossing to ensure they are completely coated.

Let the chicken marinate for at least 30 minutes at room temperature, or up to 4 hours in the refrigerator for a deeper flavor.

Step 2: Pan-Sear to Perfection

Heat a large cast-iron skillet over high heat. Remove the chicken thighs from the marinade, letting any excess drip off.

Place the chicken in the hot skillet in a single layer. Cook for 5-7 minutes per side, without moving them too much. You want to develop a beautiful, dark char in spots.

The chicken is done when it is cooked through and the internal temperature reaches 165°F (74°C). Let the chicken rest for 5-10 minutes before dicing it for tacos or slicing it for bowls.

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Recipe 3: Chicken Thighs in a Smoky Chipotle-Tomato Sauce (Tinga de Pollo)

This is a classic dish from Puebla. The chicken is braised until fall-apart tender in a rich, smoky, and deeply savory tomato-chipotle sauce.

Quick Recipe Snapshot

Ingredients

• Boneless, Skinless Chicken Thighs: 2 lbs.
• Roma Tomatoes: 1 lb (about 4-5).
• White Onion: 1, half chopped and half thinly sliced.
• Garlic: 3 cloves.
• Chipotle Peppers in Adobo: 2-4 peppers, plus 1 tbsp of the adobo sauce.
• Chicken Broth: ½ cup.
• Dried Oregano: 1 tsp.
• For Serving: Tostada shells, refried beans, cotija cheese, avocado.

Cooking Instructions

Step 1: Create the Smoky Sauce

First, bring a small pot of water to a boil. Add the Roma tomatoes and cook for about 5 minutes, until the skins start to split.

In a blender, combine the boiled tomatoes, the chopped half of the onion, the garlic cloves, and the chipotle peppers with their adobo sauce.

Blend until the sauce is completely smooth. This is the flavorful base of your tinga.

Step 2: Sauté and Braise

In a large skillet or Dutch oven over medium heat, sauté the other half of the thinly sliced onion in a little oil for 5-7 minutes until soft and translucent.

Add the chicken thighs to the pan and sear for 2-3 minutes per side. Pour the blended chipotle-tomato sauce and the chicken broth over the chicken.

Bring the mixture to a simmer, then reduce the heat to low, cover, and let it cook for 20-25 minutes, or until the chicken is cooked through and very tender. Remove the chicken, shred it with two forks, and return it to the simmering sauce.

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The Flavor Architects A Look at the Ingredients

• Chicken Thighs: The star of all three recipes. Compared to chicken breasts, thighs have a higher fat content, which makes them incredibly flavorful and juicy. They are very forgiving and almost impossible to dry out, making them the perfect choice for searing, braising, and one-pot meals.
• Sofrito (Arroz con Pollo): The combination of sautéed onion, bell pepper, and garlic is a classic Latin American flavor base called a sofrito. It provides a sweet, aromatic foundation for the rice and chicken.
• Fresh Lime & Cilantro (Cilantro-Lime Chicken): This is the quintessential fresh Mexican flavor pairing. The bright, zesty acidity of the lime and the fresh, peppery flavor of the cilantro create a marinade that is vibrant and incredibly delicious.
• Chipotle in Adobo (Tinga): The key to authentic tinga. These are smoked and dried jalapeños packed in a tangy adobo sauce, providing an essential deep, smoky, and earthy heat that cannot be replicated with other ingredients.

Storage & Reheating Tips

• Storage: All of these dishes are fantastic make-ahead meals and taste even better the next day. Store them in airtight containers in the refrigerator for up to 4 days.
• Reheating: Reheat the Arroz con Pollo and the Chicken Tinga gently in a covered skillet over medium-low heat with a splash of water or broth. The Cilantro-Lime chicken can be reheated quickly in a hot skillet or enjoyed cold.

Common Mistakes & Fixes

FAQs

Can I use bone-in chicken thighs for these recipes?

Yes, bone-in thighs are even more flavorful. For the Arroz con Pollo, they work perfectly; just sear them and follow the recipe as written.

For the Tinga and the Cilantro-Lime recipes, it’s best to cook the bone-in thighs first (by poaching or roasting), then remove the meat from the bone before shredding or dicing and proceeding with the recipe.

Can I make these recipes on the grill?

The Cilantro-Lime chicken is absolutely perfect for the grill. Just grill the marinated thighs over high heat for 5-7 minutes per side.

For the Arroz con Pollo, you could grill the chicken separately and then add it to the rice at the end.

How can I get a really good char on my fajita-style chicken?

The secret is a screaming-hot pan, preferably cast-iron, and not overcrowding it.

Let the chicken cook in a single layer without moving it for several minutes to allow it to develop that deep brown, almost-black char in spots.

Enjoy Your Flavorful Chicken Dinner!

You now have three incredible Mexican chicken thigh recipes in your collection, each one showcasing a different and delicious way to prepare this fantastic cut of meat.

Whether you want a one-pan comfort meal, a fast and zesty taco filling, or a rich and smoky authentic dish, there’s a perfect recipe here for you.

Enjoy!