Ingredients
Chicken and Marinade
- 3 tablespoons vegetable oil
- 1¼ teaspoons salt
- 1½ teaspoons chipotle chile powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- 2 pounds boneless skinless chicken thighs, trimmed of fat (about 8 thighs)
Instructions
- Preheat the oven: Preheat your oven to 425°F (220°C) and position the oven rack in the middle. Line a baking sheet with heavy-duty aluminum foil to catch drippings and ease cleanup.
- Season the chicken: In a large bowl, combine the vegetable oil, salt, chipotle chile powder, ground cumin, dried oregano, smoked paprika, and garlic powder. Add the chicken thighs and toss well until each piece is thoroughly coated with the spice mixture.
- Bake the chicken: Arrange the seasoned chicken thighs evenly on the prepared baking sheet. Bake in the preheated oven for 30 to 35 minutes, flipping halfway through the cooking time to ensure even browning. The chicken is done when it reaches an internal temperature of 165°F (75°C) and is cooked through.
- Serve: Let the chicken rest briefly after baking, then slice it. Use it to top tacos, burritos, rice bowls, salads, or enjoy it as a main dish.
Notes
- Use chipotle chile powder for that smoky, spicy signature flavor, or substitute with smoked paprika and cayenne pepper if unavailable.
- Trimming excess fat from chicken thighs helps reduce flare-ups and keeps the dish leaner.
- Make sure to flip the chicken halfway through baking to get even cooking and browning on both sides.
- Leftover chicken keeps well refrigerated for 3-4 days and can be reheated or frozen for later use.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican-American
