Stacked Mexican Chicken Thighs
These bold and flavorful Stacked Mexican Chicken Thighs are one of my new favorite ways to prepare chicken! Just trim up the chicken, add the marinade ingredients, stack in a loaf pan and bake! The result? The most moist, flavorful and easy seasoned chicken that’s perfect for tacos, bowls, salads and more!
Servings: 8 servings
Calories: 211kcal
Ingredients
- 2 ½ lbs boneless skinless chicken thighs trimmed of fat (1119g)
- ⅓ cup low-fat plain Greek yogurt (80g)
- juice of one lime 30g
- 1 Tbsp. tomato paste 15g
- 1 Tbsp. olive oil 15g
- 1 Tbsp. honey 21g
- 2 Tbsp. cumin
- 2 Tbsp. chili powder
- 1 ½ Tbsp. garlic powder
- 1 Tbsp. onion powder
- 1 Tbsp. kosher salt
- 2 tsp. smoked paprika
- ¼ cup green onion chopped 40g
- ¼ cup shallots sliced (30g)
Instructions
- Spread your thighs out so they’re not folded up, and trim off any unwanted fat. No need to go crazy here! Add chicken to a large bowl and mix well with the remaining ingredients. You can cook right away or let it marinate for a couple of hours or even overnight.
- Preheat the oven to 425 when you’re ready to bake your chicken. Let the chicken come to room temp if possible, and stack the marinated thighs tightly on top of each other in a loaf pan. Bake uncovered for 45 minutes or until cooked through.
- Let it rest for 5-10 minutes, then carefully drain the liquid from your loaf pan into a bowl (you might want to drizzle it back on later) and turn the pan upside down onto a cutting board. Chop it up and use in bowls, tacos, burritos, salads etc!
Notes
GF/DF: I love using Forager Plant Based sour cream in place of yogurt if I need this to be dairy free. It will make very minimal changes to the macros.
Search: Lillie Eats and Tells Stacked Mexican Chicken Thighs
Nutrition
Serving: 115g (about 4 oz) | Calories: 211kcal | Carbohydrates: 3.4g | Protein: 29g | Fat: 7.6g