Ingredients
Scale
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon oregano
- Salt and pepper, to taste
- 4 boneless, skinless chicken thighs
- 1 tablespoon olive oil
- Juice of ½ lime (optional)
Instructions
- In a small bowl, mix chili powder, cumin, paprika, garlic powder, onion powder, oregano, salt, pepper, olive oil, and lime juice to form a thick paste.
- Rub the paste evenly onto all sides of the chicken thighs.
- Preheat grill or skillet over medium heat for 3–4 minutes.
- Cook chicken for 5–6 minutes per side until internal temperature reaches 165°F.
- Remove and let rest for 5 minutes before slicing.
- Serve whole or sliced with rice, beans, or in tortillas.
Notes
Lime helps tenderize and brighten the dish — don’t skip it! For extra heat, add cayenne or red pepper. Works great in tacos, bowls, or salads.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Method: Grilled
- Cuisine: Mexican
Nutrition
- Serving Size: 1 thigh
- Calories: 210
- Sugar: 0g
- Sodium: 420mg
- Fat: 13g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 75mg