Mexican-american chicken thighs with pepper sauce and red pepper spice
Delight your taste buds with this flavorful fusion of Mexican-American cuisine. These succulent chicken thighs are coated in a zesty pepper sauce and seasoned with red pepper spice, paprika, and a touch of brown sugar for a perfect balance of heat and sweetness. Quick, easy, and irresistibly delicious!
- 27 May 2024
- Cook time 40 min
- Prep time 5 min
- 2 Servings
- 5 Ingredients
This savory recipe combines the robust flavors of Mexican-American cuisine with succulent chicken thighs, a zesty pepper sauce, and a touch of paprika. Perfect for a weeknight dinner or a special gathering, this dish promises a delightful blend of spices that will excite your taste buds.
Ingredients:
Instructions:
Preheat your oven to 375°F (190°C).
In a medium-sized bowl, combine the pepper sauce, paprika, red pepper spice, and brown sugar. Mix well until the brown sugar is fully dissolved and the mixture is evenly combined.
Pat the chicken thighs dry with paper towels. Place the chicken thighs in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring each thigh is well coated. Seal the bag or cover the dish with plastic wrap. Let it marinate in the refrigerator for at least 30 minutes, or up to 2 hours if time allows for more intense flavor.
Remove the chicken thighs from the marinade and place them on a baking sheet lined with parchment paper or lightly greased with cooking spray. Discard any remaining marinade.
Place the baking sheet in the preheated oven. Bake for 25-30 minutes, or until the internal temperature of the chicken thighs reaches 165°F (74°C) and the skin is crispy and caramelized. If using boneless thighs, they may require a shorter baking time, around 20-25 minutes.
Remove the chicken thighs from the oven and let them rest for a few minutes before serving. This allows the juices to redistribute, keeping the chicken moist and flavorful.
For an extra touch, garnish with freshly chopped cilantro or a squeeze of lime juice.
Tips:
- Marinate the chicken thighs for at least 30 minutes to allow the flavors to fully penetrate the meat.
- Consider using a meat thermometer to ensure the chicken is cooked to an internal temperature of 165°F (74°C) for optimal safety and juiciness.
- For a smoky flavor, grill the chicken thighs instead of baking or sautéing them.
- If you prefer a milder dish, reduce the amount of red pepper spice to suit your taste.
- Pair the chicken with sides like rice, roasted vegetables, or a fresh salad for a complete meal.
Mexican-American chicken thighs with pepper sauce and red pepper spice combine simplicity and flavor, making it a go-to recipe for any occasion. Enjoy the tender, spiced chicken with your favorite side dishes and savor each delicious bite.
| Nutrition Facts | |
|---|---|
| Serving Size | 240 grams |
| Energy | |
| Calories 420kcal | 17% |
| Protein | |
| Protein 30g | 20% |
| Carbohydrates | |
| Carbohydrates 9g | 2% |
| Fiber 2.27g | 6% |
| Sugar 5g | 5% |
| Fat | |
| Fat 30g | 35% |
| Saturated 8g | 27% |
| Cholesterol 170mg | - |
| Vitamins | |
| Vitamin A 230ug | 25% |
| Choline 80mg | 15% |
| Vitamin B1 0.16mg | 14% |
| Vitamin B2 0.36mg | 28% |
| Vitamin B3 9mg | 54% |
| Vitamin B6 0.82mg | 48% |
| Vitamin B9 10ug | 3% |
| Vitamin B12 1.06ug | 44% |
| Vitamin C 4.65mg | 5% |
| Vitamin E 2.16mg | 14% |
| Vitamin K 9ug | 7% |
| Minerals | |
| Calcium, Ca 33mg | 3% |
| Copper, Cu 0.17mg | 0% |
| Iron, Fe 2.80mg | 25% |
| Magnesium, Mg 50mg | 11% |
| Phosphorus, P 300mg | 24% |
| Potassium, K 560mg | 16% |
| Selenium, Se 33ug | 60% |
| Sodium, Na 510mg | 34% |
| Zinc, Zn 2.51mg | 23% |
| Water | |
| Water 170g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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