This Mexican Spiced Chicken Thighs recipe is your ultimate go-to for tacos, salads, wraps, nachos, or chicken burrito bowls! With bold spices, this chicken comes out incredibly juicy and packed with flavor, all in under 20 minutes!
👉 This Mexican spiced chicken thighs recipe has been a reader and family favorite since I first shared the recipe in 2018. The two pins on Pinterest have been saved over 15,000 times! It was updated with new photos and step-by-step instructions in January 2025.
Boneless chicken thigh recipes are ideal for quick, easy dinners since they cook faster than bone-in cuts and remain juicy and tender, even if you happen to overcook them.
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Reasons to love it
All purpose chicken: Like the Mexican chickpeas, these are ideal to make into tacos, nachos, burritos, burrito bowls, quesadillas or wraps.
Quick and easy: Ready in about 20 minutes from start to finish.
Texture: The chicken thighs cook up moist and juicy in a cast iron skillet.
Mega flavorful: It’s packed with flavor, thanks to a perfectly balanced blend of Mexican spices.
From Jeanie: “I used chicken fillets instead of thighs. Quick easy recipe. Delicious 🍽🍽🍽”
From Iris: “This was delicious! I had some chicken breasts and no plan so I spiced them up with this recipe and cooked them (not cast iron) and they are so good! We put them in salad and next to mac & cheese.”
How to cook Mexican spiced chicken thighs in a skillet?
👩🍳 Marinade for more flavor: After combining the chicken with the seasoning and oil, refrigerate for about two hours, or overnight for best results.
Mexican seasoning for chicken
These flavorful Mexican-spiced chicken thighs start with a homemade seasoning blend that brings all the right notes of bold, savory flavor.
While you can absolutely use store-bought taco seasoning, I swear by my homemade chicken taco seasoning, which combines paprika, dried oregano, onion powder, garlic powder, chili powder, black pepper, cayenne, and salt. It’s been a reader favorite for six years and adds the perfect kick to any dish!
Alternative seasoning ideas
For a quick shortcut, you can use 2 tablespoons of store-bought taco seasoning, or follow the simple blend below for a homemade version.
- 1 teaspoon chili powder
- 1 teaspoon coriander powder
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon cumin powder
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper
- ½ teaspoon salt
Alternative cuts of chicken to use
Bonelss chicken breasts: Season the chicken breasts as directed and cook them in a skillet over medium-high heat for 2–3 minutes, until golden. Flip the chicken, reduce the heat to low, add ⅓ cup of water, and cover with a lid. Let it cook for 10–15 minutes, or until fully cooked. Stir in lemon juice and cilantro, then raise the heat and cook until the liquid evaporates and the chicken is nicely coated.
Tenders: Season the chicken tenders as instructed and cook them in a skillet over medium-high heat for 4 minutes. Flip the tenders, cover with a lid, and cook for an additional 3-4 minutes, or until fully cooked. Stir in ¼ cup of water, lemon juice, and cilantro, then increase the heat and cook until the liquid evaporates and the chicken is perfectly coated.
Best type of skillet to use
Cast iron skillet: I always reach for a cast iron skillet because it evenly retains and distributes heat, giving the chicken a perfect, golden sear. It also helps create a crispy exterior while keeping the inside juicy and tender.
Nonstick skillet: A nonstick skillet is perfect for easy cleanup and requires less oil, making it a great option. However, keep in mind that nonstick skillets are much lighter than cast iron, so you may need to cook at a slightly lower heat than the recipe suggests to avoid overheating and damaging the surface.
Stainless steel skillet: Like cast iron, stainless steel skillets are renowned for their excellent heat distribution and, when properly preheated, can create a beautifully crisp sear on your chicken.
Serving suggestions
These Mexican-spiced chicken thighs are one of my go-to chicken recipes, and for good reason—they’re incredibly versatile! I make them repeatedly because they can be used in so many delicious ways. Here are a few ideas:
- Main course: Delicious as a main course for a weeknight dinner, paired with cilantro lime rice, a fresh salad, or roasted veggies and avocado.
- Chicken quesadillas: Chop the chicken and combine it with chopped jalapeños, tomatoes, shredded Mexican cheese, and a bit of ranch dressing. Stuff the mixture into flour tortillas, then cook in a skillet until golden and crispy on both sides. Serve with a side of creamy guacamole for the perfect bite!
- Make chicken tacos: Chop and use it for tasty chicken tacos. For step-by-step instructions, check out our air fryer chicken tacos recipe!
- Chicken burrito bowl: For the ultimate homemade bowl that’s even better than Chipotle but at a fraction of the cost, check out the linked recipe for full instructions!
- Chicken nachos: Chop the thighs into small pieces and use a nacho topping.
- Mexican chicken salad: Use this instead of shrimp in the Mexican shrimp pasta salad recipe.
👩🍳 Freeze for later – I usually double this recipe, chop up the chicken, and freeze it in a zipper bag for those busy weeknights. It’s such a lifesaver! I simply thaw what I need on the counter for about 30 minutes and whip up a quick quesadilla for the kids or tacos for a family dinner.
More recipes using boneless chicken thighs
Mexican Spiced Chicken Thighs
This Mexican Spiced Chicken Thighs recipe is your ultimate go-to for tacos, salads, wraps, nachos, or chicken burrito bowls! With bold spices, this chicken comes out incredibly juicy and packed with flavor, all in under 20 minutes!
Servings: 4 Servings
Calories: 210kcal
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Instructions
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Toss chicken thighs with taco seasoning and vegetable oil, until evenly combined.
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Heat a medium-sized skillet over medium heat. Once hot, add the chicken thighs, smooth side down, in a single layer, and cook for 6 minutes.
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Using tongs, flip the chicken and continue cooking for 4 more minutes or until no longer pink. Pour the water, lemon juice and cilantro. gently move around the chicken
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Add water or broth, lemon juice, and chopped cilantro. Stir to evenly distribute the liquid, then increase the heat to medium-high. Cook for 2-3 minutes, until the liquid has evaporated.
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Remove from heat and transfer to a plate.
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👉 For tacos, nachos, burrito bowls, and more, I like to dice the cooked chicken and return it to the cold skillet. I toss it around to soak up all the flavorful pan drippings before adding it to my favorite dish.
Notes
Seasoning – Use 2 tablespoons of store-bought taco seasoning instead of our homemade recipe or use the following instead:
- 1 teaspoon chili powder
- 1 teaspoon coriander powder
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon cumin powder
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper
- ½ teaspoon salt
Nutrition
Serving: 1 Serving | Calories: 210kcal | Carbohydrates: 1g | Protein: 33g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 162mg | Sodium: 254mg | Potassium: 426mg | Fiber: 0.3g | Sugar: 0.3g | Vitamin A: 226IU | Vitamin C: 2mg | Calcium: 17mg | Iron: 1mg
Nutritional information, based on third-party calculations, should be seen as estimates, not guarantees, as various factors like product types, brands, processing methods, and more can alter the nutritional content in recipes.
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