Crispy Mexican Spiced Chicken Thighs

We are back from vay-k! Sunny Florida was so refreshing, and I have returned renewed and ready to cook.

I had a craving for Mexican, but I am all tortilla’d out… so I thought I would try something new!  I had these chicken thighs in my freezer…I bought them a while back on sale, but they have been intimidating me from my freezer since.  I am not sure why chicken on the bone scares me, but tonight was the night I conquered the fear! This recipe came out great, super easy and the skin was crispy and the meat was moist and flavorful.

Mix the cumin, chili powder, cayenne pepper, garlic salt, and ground cloves.

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Juice 2 limes.

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Place the chicken thighs in a greased baking pan, skin side up. Sprinkle the thighs generously with the spice mix. Divide the butter into 8 pieces and put one on each thigh.  I think the butter is what makes the skin so yum. No I don’t think, I know! Butter is like bacon…part of a moderate lifestyle…don’t be afraid of butter!!

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Bake in a 425 degree oven for about 45 minutes until meat is 160-165 degrees.

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I served the chicken with a lime cilantro brown rice (make the rice per recipe, but add a couple teaspoons of lime juice to the rice water at the beginning, then when rice is finished add a couple more teaspoons of lime juice and about 1/3 cup of chopped cilantro) and guacamole (I have to say my guac is the bomb diggity. The key is to add a TON of cilantro and a little lime juice). The flavors were really great together…spicy yumilicious!

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Crispy Mexican Spiced Chicken Thighs

8 chicken thighs
2 limes, to juice
2 tsp cumin
1 tsp chili powder
1/2 tsp cayenne pepper
1  tsp garlic salt
1/8 tsp ground cloves
3 tablespoons butter

1. Preheat oven to 425 degrees. Spray a baking dish with cooking spray.

2. Lay out the chicken thighs skin-side up in the pan. Pour lime juice over chicken.

3.Mix spices together. Sprinkle over the meat.

4. Divide the butter up into 8  little clumps. Place 1 clump on top of each chicken thigh.

5. Bake for about 45 minutes.

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