Chicken thighs are one of my favorite chicken parts to cook with. They are always tender and moist, and as a bonus they are always cheap. Chicken thighs are one of my go-to dinners for nights where I just don’t know what else to do.
The first time I made this particular version was several years ago. It was a beautiful 70 degree Sunday afternoon. I decided we should have a little picnic in the backyard. I threw together these chicken thighs and made some fresh tortillas (admittedly I use the cook and serve variety when I’m feeling lazy). I kicked back in my lounge chair with an IBC cream soda and a plate of this chicken and a couple tortillas. After that is all a blur of gluttony. The meat was moist and flavorful, the skin…oh the skin!….it was crisp and packed a punch of flavor. How could 5 minutes of prep work lead to such heavenly food? I found myself using that tortilla to soak up any last ounce of flavor. I’ve made these many, many time since and every time I’m met with glutenous joy.
If you’ve ever been afraid to cook with bone-in skin-on chicken, now is the time to get over it and enjoy that moist meat and crispy skin. Please, join me in my Sunday backyard picnic heaven. It’s full of amazingness I tell you!
I’ve made a video to show you just how easy it is to make this recipe. Join be on my YouTube Channel too where I put out 3 new episodes a week. Subscribe and check out all my videos. With over 150 there’s sure to be something yummy that you will love!
Don’t ever quit doing what you do. I am still looking for anything that isn’t a winner. Mexican CTs are great… and great comment on leftovers with the sauce.
Great recipe. I was out of limes so I sprinkled a little apple cider vinegar on the thighs. I also added about a half teaspoon of smoked paprika.
FIVE STARS!!!!! We’ve made this twice in one week! First as the meat for the chicken chili my son submitted at our church’s chili cook off (he won the Spiciness category!), and then tonight as the meat for our burritos, served w/homemade Mexican rice and guacamole w/chips. ¡Muy delicioso! Both times we used an 8-pack of boneless skinless thighs. The chicken turns out so tender and full of amazing flavor, w/just the right amount of heat! This will definitely become part of my recipe repertoire. Thank you!
I made this last night and it was so easy to put together and very good. There is a very good combination of flavors in the spices, and it would be easy to adjust to one’s tolerance for heat. The chicken was SO juicy! Thanks Racheal for another great recipe.
Excellent recipe but the leftovers…omg! I poured the dripping into a saucepan and added heavy cream and cornstarch to thicken. After reheating the thighs, I sliced them, place them on a bed of jasmine rice and covered both with the sauce. To freakin die for!! Love, love, love every recipe I’ve tried from Stay at Home Chef!
Was this dish really spicy hot??