25+ Delightful Mexican Boneless Chicken Thigh Recipes to Savor

If you’re looking to spice up your dinner routine with bold, flavorful, and easy-to-make meals, you’ve come to the right place.

Mexican cuisine, known for its rich spices and fresh ingredients, offers a wide variety of dishes that are both satisfying and full of flavor.

Boneless chicken thighs are a great choice for these recipes because of their juiciness, versatility, and ability to absorb spices and marinades.

Whether you’re grilling, baking, or making a delicious chicken stew, these 25+ Mexican boneless chicken thigh recipes will take your taste buds on a delicious journey.

From spicy chipotle marinades to creamy avocado salsas, there’s something for everyone to enjoy.

So, gather your ingredients, fire up your grill, and get ready to try out some new favorites!

25+ Delightful Mexican Boneless Chicken Thigh Recipes to Savor

With these 25+ Mexican boneless chicken thigh recipes, you’ll never run out of flavorful dinner ideas.

Each recipe offers a unique blend of spices, ingredients, and cooking techniques, making it easy to create a variety of delicious meals that everyone at the table will love.

Whether you’re craving smoky chipotle, tangy lime, or rich mole, these recipes are sure to bring excitement to your kitchen.

Boneless chicken thighs are not only affordable but also versatile, making them the perfect choice for a wide range of Mexican-inspired dishes.

So, the next time you want to add a little spice to your meal plan, turn to these delicious recipes and enjoy a taste of Mexico in every bite!

Spicy Chipotle Boneless Chicken Thighs

These Spicy Chipotle Boneless Chicken Thighs are perfect for those who crave bold, smoky flavors with a touch of heat. The combination of chipotle peppers, garlic, and lime creates a marinade that infuses the chicken with a deep, rich flavor. This dish is great for grilling or pan-searing, and it’s ideal for taco fillings, a main course, or even a protein-packed salad topping.

Ingredients:

• 6 boneless, skinless chicken thighs
• 2 chipotle peppers in adobo sauce
• 2 tablespoons adobo sauce
• 4 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 tablespoon lime juice
• Salt and pepper to taste
• Fresh cilantro (for garnish)

Instructions:

1. In a blender or food processor, combine the chipotle peppers, adobo sauce, garlic, olive oil, cumin, smoked paprika, lime juice, salt, and pepper. Blend until smooth.
2. Place the chicken thighs in a large bowl or ziplock bag and pour the marinade over them. Massage the marinade into the chicken and refrigerate for at least 1 hour, preferably overnight for maximum flavor.
3. Preheat your grill or skillet to medium-high heat.
4. Grill or sear the chicken thighs for 6-7 minutes per side or until they reach an internal temperature of 165°F (74°C).
5. Remove from heat and let rest for 5 minutes before serving.
6. Garnish with freshly chopped cilantro.

These Spicy Chipotle Boneless Chicken Thighs offer a dynamic combination of heat, smokiness, and tang, making them a standout dish. Whether paired with tortillas, rice, or roasted vegetables, they will undoubtedly become a crowd favorite. The marinade’s rich flavor soaks deep into the meat, ensuring that every bite is packed with spice and zest. This recipe is simple yet packed with vibrant Mexican flavors, perfect for a weeknight dinner or a summer cookout.

Cilantro-Lime Boneless Chicken Thighs

Cilantro-Lime Boneless Chicken Thighs are a fresh, zesty, and herbaceous delight. The bright and citrusy lime juice, combined with the freshness of cilantro, makes this chicken dish both light and flavorful. It’s an excellent choice for tacos, burrito bowls, or even as a standalone dish served with a side of rice and beans.

Ingredients:

• 6 boneless, skinless chicken thighs
• 1 cup fresh cilantro, chopped
• 2 limes (zest and juice)
• 4 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• Salt and pepper to taste

Instructions:

1. In a bowl, combine the chopped cilantro, lime zest, lime juice, garlic, olive oil, cumin, chili powder, salt, and pepper. Stir to combine into a marinade.
2. Coat the chicken thighs with the marinade and refrigerate for at least 30 minutes, allowing the flavors to meld.
3. Heat a grill or skillet over medium-high heat.
4. Cook the chicken thighs for 6-8 minutes per side or until the internal temperature reaches 165°F (74°C).
5. Remove from heat and let the chicken rest for a few minutes.
6. Slice the chicken and serve with extra cilantro and lime wedges for added flavor.

Cilantro-Lime Boneless Chicken Thighs bring together the best of fresh herbs and citrus. The chicken stays tender and juicy due to the marinade, with the vibrant flavors of lime and cilantro complementing the rich chicken meat. This recipe is not only simple to make but also versatile, offering endless pairing options from salads to wraps. It’s a refreshing and satisfying dish perfect for a variety of occasions.

Mexican Mole Boneless Chicken Thighs

For a rich and indulgent twist, Mexican Mole Boneless Chicken Thighs are the ultimate comfort food. Mole sauce, made with a blend of chocolate, spices, and chiles, creates a complex and savory-sweet flavor profile that pairs beautifully with the tender chicken thighs. This recipe is perfect for a special dinner or when you want to impress guests with a traditional Mexican dish.

Ingredients:

• 6 boneless, skinless chicken thighs
• 1 cup mole sauce (store-bought or homemade)
• 2 tablespoons olive oil
• 1 tablespoon sesame seeds (for garnish)
• Fresh cilantro (for garnish)
• Salt and pepper to taste

Instructions:

1. Heat the olive oil in a large skillet over medium heat. Season the chicken thighs with salt and pepper and cook for 6-8 minutes per side until golden brown.
2. Pour the mole sauce over the cooked chicken thighs, making sure each piece is coated in the rich sauce.
3. Reduce the heat to low and let the chicken simmer in the mole sauce for an additional 10-15 minutes, allowing the flavors to meld and the chicken to absorb the sauce.
4. Once the chicken is cooked through (internal temperature of 165°F/74°C), remove from heat.
5. Garnish with sesame seeds and freshly chopped cilantro.
6. Serve with rice, tortillas, or a side of sautéed vegetables.

Mexican Mole Boneless Chicken Thighs are a deeply flavorful dish, showcasing the complexity of mole sauce. The sweetness from the chocolate and the heat from the chiles create an unforgettable combination that perfectly complements the juicy chicken. This dish might require a bit more time and attention, but it is well worth the effort for its rich, layered flavors. Whether served over rice or with a side of crispy tortillas, this dish is a true celebration of Mexican culinary traditions, perfect for special occasions or weekend feasts.

Pineapple-Habanero Glazed Boneless Chicken Thighs

Pineapple-Habanero Glazed Boneless Chicken Thighs offer a perfect balance of sweet and fiery flavors. The sweetness of the pineapple pairs beautifully with the heat of the habanero, creating a sauce that coats the tender chicken perfectly. This dish is great for grilling, adding a tropical touch to your meals, and making your taste buds dance with every bite. Ideal for summer barbecues or a weeknight treat.

Ingredients:

• 6 boneless, skinless chicken thighs
• 1/2 cup fresh pineapple juice
• 2 tablespoons pineapple preserves or jam
• 1 habanero pepper, finely chopped (remove seeds for less heat)
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 tablespoon soy sauce
• 1 tablespoon lime juice
• Salt and pepper to taste

Instructions:

1. In a small saucepan, combine pineapple juice, pineapple preserves, habanero pepper, garlic, olive oil, soy sauce, and lime juice. Bring to a simmer over medium heat and cook for 5-7 minutes, stirring occasionally, until the sauce thickens slightly.
2. While the sauce is cooking, season the chicken thighs with salt and pepper.
3. Preheat your grill or skillet to medium-high heat.
4. Grill or sear the chicken thighs for 6-7 minutes per side or until they reach an internal temperature of 165°F (74°C).
5. During the last few minutes of cooking, brush the chicken with the pineapple-habanero glaze, allowing it to caramelize on the chicken.
6. Remove the chicken from heat and let it rest for a few minutes before serving.

Pineapple-Habanero Glazed Boneless Chicken Thighs bring an exciting blend of tropical sweetness and spicy heat, making them an unforgettable dish. The glaze creates a glossy finish on the chicken, with each bite delivering a punch of flavor. This dish is perfect for anyone who enjoys a bold combination of sweet and spicy, and it pairs wonderfully with rice, grilled vegetables, or even a fresh salad. It’s a tropical-inspired treat that will add some flair to your weeknight dinners or outdoor gatherings.

Avocado-Cilantro Boneless Chicken Thighs

Avocado-Cilantro Boneless Chicken Thighs are a creamy, flavorful dish that highlights the richness of avocados and the fresh taste of cilantro. The chicken is marinated in a tangy and savory mix, then cooked to perfection and topped with a creamy avocado sauce. This dish is comforting and vibrant, perfect for pairing with fresh tortillas, in bowls, or even alongside a simple side salad.

Ingredients:

• 6 boneless, skinless chicken thighs
• 2 ripe avocados
• 1/2 cup fresh cilantro, chopped
• 2 tablespoons lime juice
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• Salt and pepper to taste
• 1 tablespoon Greek yogurt (optional, for extra creaminess)

Instructions:

1. Season the chicken thighs with salt, pepper, cumin, and olive oil. Let the chicken marinate for 30 minutes to 1 hour.
2. While the chicken marinates, prepare the avocado sauce: In a blender or food processor, combine the ripe avocados, cilantro, lime juice, garlic, and Greek yogurt (if using). Blend until smooth, adding a little water if needed to achieve a creamy consistency.
3. Heat a grill or skillet to medium-high heat and cook the chicken thighs for 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C).
4. Once the chicken is cooked, remove it from the heat and let it rest for a few minutes.
5. Serve the chicken with a generous drizzle of the avocado-cilantro sauce on top.

Avocado-Cilantro Boneless Chicken Thighs offer a refreshing, creamy twist on a classic chicken dish. The smooth, cool avocado sauce contrasts perfectly with the juicy, flavorful chicken, creating a delightful harmony of textures and flavors. This dish is ideal for those looking for a lighter, yet satisfying meal, and it pairs well with Mexican sides like rice, beans, or roasted vegetables. It’s an excellent choice for a weeknight meal or a casual gathering with friends and family.

Tacos de Pollo (Mexican Chicken Tacos)

Tacos de Pollo, or Mexican Chicken Tacos, are a street food favorite in Mexico. This recipe uses boneless chicken thighs that are marinated in traditional Mexican spices, grilled, and then served in warm tortillas with fresh toppings. The tender chicken, along with the crispy edges and bold seasoning, makes for a delicious taco filling. Tacos de Pollo are versatile, allowing you to customize toppings to suit your taste, and they’re a perfect option for taco night.

Ingredients:

• 6 boneless, skinless chicken thighs
• 2 tablespoons olive oil
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• 1/2 teaspoon ground coriander
• 1 teaspoon smoked paprika
• 1 tablespoon lime juice
• Salt and pepper to taste
• Small corn or flour tortillas (8-10)
• Fresh cilantro, chopped
• Red onion, thinly sliced
• Salsa or pico de gallo
• Lime wedges for serving

Instructions:

1. In a small bowl, combine chili powder, cumin, garlic powder, coriander, smoked paprika, lime juice, olive oil, salt, and pepper to create a marinade.
2. Coat the chicken thighs in the marinade and let them marinate for at least 30 minutes or up to 1 hour in the refrigerator.
3. Preheat your grill or skillet over medium-high heat.
4. Cook the chicken thighs for 6-7 minutes per side until they are fully cooked and reach an internal temperature of 165°F (74°C).
5. Once the chicken is cooked, remove it from heat and allow it to rest for 5 minutes before slicing it into thin strips.
6. Warm the tortillas and assemble the tacos by filling each with sliced chicken, cilantro, onion, and a spoonful of salsa or pico de gallo.
7. Serve with lime wedges on the side for a burst of freshness.

Tacos de Pollo are a quintessential Mexican dish that brings together the perfect combination of seasoned chicken and vibrant toppings. The juicy chicken, enhanced by the smoky and earthy spices, is complemented by the freshness of cilantro and the tang of lime. These tacos are incredibly versatile, allowing you to adjust toppings as desired, whether you prefer a spicier salsa or additional creamy avocado. Perfect for a casual meal with friends or family, Tacos de Pollo are sure to become a favorite in your rotation.

Mexican Adobo Boneless Chicken Thighs

Mexican Adobo Boneless Chicken Thighs are full of rich, earthy flavors thanks to the traditional adobo marinade made from a blend of chiles, vinegar, and garlic. This dish is a perfect way to bring the essence of Mexican cooking into your kitchen. The boneless thighs soak up the spicy, tangy marinade, making them juicy and flavorful. This recipe is ideal for serving over rice, in tacos, or with a side of roasted vegetables for a satisfying meal.

Ingredients:

• 6 boneless, skinless chicken thighs
• 3 dried ancho chiles
• 2 dried guajillo chiles
• 4 cloves garlic, minced
• 1 tablespoon white vinegar
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 tablespoon olive oil
• 1 tablespoon tomato paste
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Start by removing the seeds and stems from the ancho and guajillo chiles. Soak them in hot water for about 10 minutes until they soften.
2. In a blender, combine the softened chiles, garlic, vinegar, cumin, oregano, tomato paste, salt, and pepper. Blend until smooth to create the adobo sauce.
3. Place the chicken thighs in a bowl or ziplock bag and pour the adobo sauce over them. Make sure the chicken is well coated. Marinate for at least 1 hour, preferably overnight for maximum flavor.
4. Preheat your grill or skillet to medium-high heat.
5. Cook the chicken thighs for about 6-7 minutes per side or until the internal temperature reaches 165°F (74°C).
6. Once cooked, let the chicken rest for a few minutes before serving.
7. Garnish with fresh cilantro and serve with rice, beans, or warm tortillas.

Mexican Adobo Boneless Chicken Thighs are a true flavor-packed dish that showcases the smoky, spicy, and tangy notes of the traditional adobo marinade. The chicken turns out tender and juicy, and the deep, complex flavors are perfect for those craving authentic Mexican tastes. This dish can be served in various ways—from tacos to rice bowls—or enjoyed as a main with sides of your choice. It’s a simple yet satisfying meal that will transport you straight to the heart of Mexican cuisine.

Garlic-Lime Boneless Chicken Thighs with Sautéed Vegetables

Garlic-Lime Boneless Chicken Thighs with Sautéed Vegetables combine the vibrant zest of lime and the boldness of garlic, making for a zesty, fresh, and healthy meal. The chicken thighs are marinated in garlic and lime, then paired with a colorful medley of sautéed bell peppers, onions, and zucchini for a complete meal. This dish is perfect for those looking for a low-carb, fresh, and flavorful Mexican-inspired recipe that doesn’t skimp on taste.

Ingredients:

• 6 boneless, skinless chicken thighs
• 3 cloves garlic, minced
• 1 tablespoon lime juice
• Zest of 1 lime
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• Salt and pepper to taste
• 1 bell pepper, sliced
• 1 zucchini, sliced
• 1/2 red onion, sliced
• Fresh cilantro for garnish

Instructions:

1. In a small bowl, combine the minced garlic, lime juice, lime zest, cumin, olive oil, salt, and pepper. Mix well.
2. Coat the chicken thighs with the marinade and let them sit for at least 30 minutes to absorb the flavors.
3. While the chicken is marinating, heat a large skillet over medium heat. Add the sliced bell pepper, zucchini, and red onion. Sauté for 5-7 minutes, until the vegetables are tender but still crisp. Remove from heat and set aside.
4. Preheat a grill or skillet to medium-high heat. Cook the marinated chicken thighs for 6-7 minutes per side, or until they reach an internal temperature of 165°F (74°C).
5. Once the chicken is cooked, remove from heat and let it rest for 5 minutes before slicing.
6. Serve the sliced chicken alongside the sautéed vegetables, garnished with fresh cilantro.

Garlic-Lime Boneless Chicken Thighs with Sautéed Vegetables are a delightful, healthy, and fresh dish that’s bursting with flavor. The chicken is juicy and tangy, while the sautéed vegetables add a wonderful texture and natural sweetness to the dish. The simplicity of this recipe allows the natural ingredients to shine, and it’s perfect for anyone looking for a quick, nutritious, and satisfying meal. Whether you serve it with rice, on a bed of greens, or in a tortilla, this dish is sure to please.

Mexican-Style Baked Boneless Chicken Thighs

Mexican-Style Baked Boneless Chicken Thighs offer a delicious, oven-baked version of a traditional Mexican dish. The chicken is seasoned with a blend of chili powder, cumin, garlic, and lime, then baked until perfectly golden brown and juicy. This recipe is easy to make and requires minimal hands-on time, making it ideal for a weeknight dinner or a family meal. It pairs wonderfully with sides like Spanish rice, refried beans, or a simple salad.

Ingredients:

• 6 boneless, skinless chicken thighs
• 2 tablespoons olive oil
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• 1 tablespoon lime juice
• Salt and pepper to taste
• 1/2 teaspoon smoked paprika
• Fresh cilantro for garnish

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a small bowl, mix the olive oil, chili powder, cumin, garlic powder, lime juice, salt, pepper, and smoked paprika to form a seasoning paste.
3. Rub the seasoning paste evenly over the chicken thighs, ensuring each piece is well-coated.
4. Arrange the chicken thighs on a baking sheet lined with parchment paper or aluminum foil.
5. Bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and is golden brown on top.
6. Remove from the oven and let the chicken rest for a few minutes.
7. Garnish with fresh cilantro before serving.

Mexican-Style Baked Boneless Chicken Thighs are a simple yet flavorful dish that delivers a punch of smoky and zesty Mexican flavors. The seasoning blend gives the chicken a crispy, golden exterior while keeping it moist and tender on the inside. This recipe is perfect for busy evenings when you want a hearty meal without much fuss. It’s versatile enough to pair with almost any side dish, making it a great option for feeding a crowd or enjoying a quick, comforting dinner at home.

Chili-Lime Boneless Chicken Thighs with Mango Salsa

Chili-Lime Boneless Chicken Thighs with Mango Salsa bring together the vibrant, zesty flavors of lime and chili with the sweetness of fresh mango. The chicken is marinated in a tangy chili-lime dressing, then grilled to perfection and topped with a refreshing mango salsa. This dish is a colorful, delicious fusion of spicy and sweet, perfect for a summer dinner, barbecue, or taco night.

Ingredients:

• 6 boneless, skinless chicken thighs
• 1 tablespoon chili powder
• 1 tablespoon lime juice
• 1 teaspoon garlic powder
• 1/2 teaspoon ground cumin
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 ripe mango, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1 small jalapeño, finely chopped (optional)
• 1 tablespoon lime juice (for salsa)

Instructions:

1. In a small bowl, mix together chili powder, lime juice, garlic powder, cumin, olive oil, salt, and pepper to make the marinade.
2. Coat the chicken thighs with the marinade and refrigerate for at least 30 minutes, or up to 1 hour, to let the flavors infuse.
3. Preheat your grill or skillet to medium-high heat.
4. Grill or cook the chicken thighs for 6-7 minutes per side, or until the internal temperature reaches 165°F (74°C).
5. While the chicken is cooking, prepare the mango salsa by combining diced mango, red onion, cilantro, jalapeño (if using), and lime juice in a bowl. Stir to combine.
6. Once the chicken is cooked, remove it from the heat and let it rest for a few minutes.
7. Serve the chicken topped with a generous scoop of the mango salsa.

Chili-Lime Boneless Chicken Thighs with Mango Salsa are a tropical, fresh, and flavor-packed dish. The tangy lime and spicy chili bring an exciting zing to the juicy chicken, while the sweet and refreshing mango salsa balances out the heat with its natural sweetness. This dish is perfect for a light and vibrant summer dinner, ideal for grilling, and works wonderfully for tacos or served alongside rice or a simple salad. It’s a fun and easy way to bring bold Mexican flavors to your table.

Boneless Chicken Thighs with Mexican Street Corn (Elote)

Boneless Chicken Thighs with Mexican Street Corn (Elote) bring together two classic Mexican street foods into one irresistible dish. The rich, smoky flavor of the grilled chicken pairs perfectly with the creamy, cheesy, and slightly spicy elote. This hearty meal is perfect for sharing and is an excellent choice for a summer cookout or festive gatherings.

Ingredients:

• 6 boneless, skinless chicken thighs
• 1 tablespoon chili powder
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1 tablespoon lime juice
• 2 tablespoons olive oil
• Salt and pepper to taste
• 4 ears of corn, husked
• 1/4 cup mayonnaise
• 1/4 cup crumbled cotija cheese
• 1 tablespoon chili powder (for elote)
• 1 tablespoon fresh cilantro, chopped
• Lime wedges for serving

Instructions:

1. Preheat your grill to medium-high heat.
2. In a small bowl, mix together chili powder, garlic powder, smoked paprika, lime juice, olive oil, salt, and pepper to create the chicken marinade.
3. Coat the chicken thighs with the marinade and let them sit for at least 30 minutes.
4. While the chicken is marinating, prepare the elote. Grill the corn for 10-12 minutes, turning occasionally, until it’s charred and tender.
5. While the corn is grilling, mix mayonnaise, cotija cheese, chili powder, and cilantro in a bowl to make the elote topping.
6. Once the corn is grilled, remove it from the heat and coat it evenly with the mayonnaise mixture.
7. Grill or cook the marinated chicken thighs for 6-7 minutes per side, or until they reach an internal temperature of 165°F (74°C).
8. Serve the chicken thighs alongside the elote, garnished with fresh lime wedges.

Boneless Chicken Thighs with Mexican Street Corn (Elote) bring the smoky, savory flavors of grilled chicken together with the creamy, spicy elote for a comforting and satisfying meal. The chicken is tender and flavorful, while the elote adds a fun, indulgent touch with its tangy and cheesy coating. This dish is perfect for any BBQ, summer gathering, or family dinner and is guaranteed to impress with its rich flavors and vibrant textures. Serve it with a cold drink and enjoy the best of Mexican street food at home.

Mexican Spiced Boneless Chicken Thighs with Avocado Salsa

Mexican Spiced Boneless Chicken Thighs with Avocado Salsa are an easy-to-make, vibrant dish that’s full of Mexican flavors. The chicken is marinated in a blend of chili, cumin, and garlic, then grilled to perfection. The cool, creamy avocado salsa with cilantro and lime adds the perfect contrast to the spicy chicken. This dish is ideal for a light yet satisfying dinner, served with rice, tortillas, or even as a salad topper.

Ingredients:

• 6 boneless, skinless chicken thighs
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• 1 tablespoon lime juice
• 1 tablespoon olive oil
• Salt and pepper to taste
• 2 ripe avocados, diced
• 1/4 cup fresh cilantro, chopped
• 1/4 cup red onion, finely diced
• 1 tablespoon lime juice (for salsa)
• Salt to taste

Instructions:

1. In a small bowl, combine chili powder, cumin, garlic powder, lime juice, olive oil, salt, and pepper to make the marinade.
2. Coat the chicken thighs with the marinade and refrigerate for at least 30 minutes to allow the flavors to meld.
3. Preheat your grill or skillet to medium-high heat.
4. Grill or sear the chicken thighs for 6-7 minutes per side, or until the internal temperature reaches 165°F (74°C).
5. While the chicken is cooking, prepare the avocado salsa by combining the diced avocados, cilantro, red onion, lime juice, and salt in a bowl. Stir gently to mix.
6. Once the chicken is cooked, let it rest for 5 minutes before slicing it.
7. Serve the sliced chicken with a generous scoop of avocado salsa on top.

Mexican Spiced Boneless Chicken Thighs with Avocado Salsa are the perfect combination of heat and freshness. The chicken is full of smoky, earthy spices, and the cool avocado salsa brings a refreshing contrast with its creamy texture and zesty lime flavor. This dish is a healthy and satisfying option for a weeknight dinner, taco filling, or even a salad topper. The avocado salsa provides the perfect balance to the spiced chicken, making each bite a delightful experience. Whether served with rice, tortillas, or a side of beans, this dish is sure to be a hit.

Boneless Chicken Thighs with Roasted Tomato Salsa

Boneless Chicken Thighs with Roasted Tomato Salsa offer a savory, smoky twist on a classic chicken dish. The chicken is marinated in a blend of Mexican spices, then grilled to perfection and paired with a roasted tomato salsa that’s bursting with flavor. This combination creates a juicy and tender chicken that’s complemented by the rich, slightly smoky salsa. Perfect for taco night or a casual dinner, this dish will quickly become a new favorite.

Ingredients:

• 6 boneless, skinless chicken thighs
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• 1 tablespoon olive oil
• 1 tablespoon lime juice
• Salt and pepper to taste
• 2 large tomatoes, halved
• 1/4 cup red onion, chopped
• 1/4 cup fresh cilantro, chopped
• 1 small jalapeño, chopped (optional)
• 1 tablespoon lime juice (for salsa)

Instructions:

1. In a small bowl, combine chili powder, cumin, garlic powder, olive oil, lime juice, salt, and pepper to create the chicken marinade.
2. Coat the chicken thighs in the marinade and let them sit for at least 30 minutes to absorb the flavors.
3. Preheat your grill or skillet to medium-high heat.
4. Grill or cook the chicken thighs for 6-7 minutes per side, or until the internal temperature reaches 165°F (74°C).
5. While the chicken is cooking, place the halved tomatoes cut-side down on a baking sheet. Roast in a preheated oven at 400°F (200°C) for 15-20 minutes until the tomatoes are slightly charred and soft.
6. After roasting, blend the tomatoes with red onion, cilantro, jalapeño (if using), and lime juice in a blender or food processor until smooth or slightly chunky, depending on your preference.
7. Once the chicken is cooked, let it rest for 5 minutes, then serve with a generous spoonful of roasted tomato salsa on top.

Boneless Chicken Thighs with Roasted Tomato Salsa create a satisfying, flavorful meal that’s simple yet full of depth. The smoky, spiced chicken is complemented by the rich, charred tomato salsa, which adds a fresh, tangy contrast. This dish is a great option for tacos, served over rice, or paired with a light salad. The roasted salsa adds an extra layer of flavor that elevates the chicken, making it a perfect choice for family dinners or gatherings with friends.

Boneless Chicken Thighs with Mexican Mole Sauce

Boneless Chicken Thighs with Mexican Mole Sauce bring the rich, deep flavors of traditional mole sauce to tender, juicy chicken. Mole is a complex sauce made with a variety of ingredients, including chilies, chocolate, spices, and nuts. When paired with the chicken, it creates an unforgettable dish that’s both comforting and indulgent. This recipe is perfect for those who enjoy bold, savory flavors with a hint of sweetness, and it’s sure to impress anyone at the table.

Ingredients:

• 6 boneless, skinless chicken thighs
• Salt and pepper to taste
• 1 tablespoon olive oil
• 1/2 cup prepared Mexican mole sauce (store-bought or homemade)
• 1/4 cup chicken broth (or water)
• 1 tablespoon sesame seeds (optional, for garnish)
• Fresh cilantro for garnish

Instructions:

1. Season the chicken thighs with salt and pepper.
2. Heat olive oil in a skillet over medium-high heat. Once hot, add the chicken thighs and cook for 6-7 minutes per side, until browned and cooked through (internal temperature should reach 165°F or 74°C).
3. While the chicken is cooking, warm the mole sauce in a separate pan over low heat. Add the chicken broth to the mole and stir until it’s smooth and slightly thinned.
4. Once the chicken is cooked, remove it from the skillet and pour the warm mole sauce over the chicken. Let the chicken sit for a few minutes to absorb the sauce.
5. Serve the chicken topped with a drizzle of mole sauce, garnished with sesame seeds and fresh cilantro.

Boneless Chicken Thighs with Mexican Mole Sauce are a rich and flavorful dish that’s perfect for special occasions or a comforting weeknight meal. The deep, complex flavors of mole sauce envelop the tender chicken, creating a balanced combination of savory, spicy, and subtly sweet notes. This dish pairs wonderfully with rice, beans, or warm tortillas, and is a great way to introduce the bold flavors of Mexican cuisine into your home cooking. Whether serving it for family dinner or a dinner party, this dish is sure to impress.

Sweet and Spicy Chipotle Boneless Chicken Thighs

Sweet and Spicy Chipotle Boneless Chicken Thighs combine the smoky heat of chipotle peppers with a touch of sweetness from honey and brown sugar. This balance creates a perfect harmony of spicy and sweet flavors that coat the tender chicken. The dish is versatile and can be served over rice, in wraps, or alongside roasted vegetables. It’s a quick and easy recipe that’s sure to please anyone who enjoys a bit of heat with their meal.

Ingredients:

• 6 boneless, skinless chicken thighs
• 2 tablespoons chipotle peppers in adobo sauce, minced
• 2 tablespoons honey
• 2 tablespoons brown sugar
• 1 tablespoon lime juice
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 teaspoon smoked paprika
• Fresh cilantro for garnish

Instructions:

1. In a small bowl, combine chipotle peppers, honey, brown sugar, lime juice, olive oil, smoked paprika, salt, and pepper to create a marinade.
2. Coat the chicken thighs with the marinade and refrigerate for at least 30 minutes to let the flavors meld.
3. Preheat your grill or skillet to medium-high heat.
4. Grill or sear the chicken thighs for 6-7 minutes per side, or until the internal temperature reaches 165°F (74°C).
5. Once the chicken is cooked, remove it from the heat and let it rest for a few minutes.
6. Serve the chicken with a sprinkle of fresh cilantro on top and enjoy!

Sweet and Spicy Chipotle Boneless Chicken Thighs deliver the perfect balance of heat and sweetness. The smoky chipotle adds a rich depth of flavor, while the honey and brown sugar give the chicken a caramelized finish. This dish is simple to prepare yet packed with flavor, making it perfect for weeknight meals or casual gatherings. Pair it with a side of rice, grilled vegetables, or even in tacos for a fun and flavorful experience. Whether you’re craving something sweet or spicy, this recipe offers the best of both worlds.

Note: More recipes are coming soon!