10 Delicious Mexican Chicken Thigh Recipes

I’ve always loved recipes that pack a punch of flavor without a ton of effort, and Mexican-inspired dishes hit that sweet spot every time. The bold mix of smoky, spicy, and zesty notes turns any meal into a mini celebration. 

Chicken thighs are my go-to because they stay juicy and soak up all those vibrant seasonings so well. I’ve rounded up ten amazing Mexican chicken thigh recipes that bring authentic, mouthwatering flavors to your table with simple ingredients and that cozy, homemade feel we all crave. 

Let’s get cooking and fill your kitchen with the irresistible aroma of a taqueria!

1. Smoky Chipotle Chicken Thighs

Smoky Chipotle Chicken Thighs

This dish brings a bold, smoky kick with chipotle peppers that infuse the chicken thighs with deep, rich flavor. The marinade blends pantry staples for a quick prep, yielding tender, juicy results that pair perfectly with rice or tortillas for a cozy meal.

Ingredients

Equipment

Instructions

  1. In a mixing bowl, whisk together chipotle peppers, adobo sauce, olive oil, garlic, lime juice, cumin, smoked paprika, salt, black pepper, and honey.
  2. Add chicken thighs to the bowl, tossing to coat. Cover and marinate in the fridge for at least 1 hour, or overnight for best results.
  3. Preheat your oven to 400°F (200°C). Place thighs on a baking sheet, skin-side up.
  4. Bake for 35–40 minutes, until the internal temperature reaches 165°F (74°C).
  5. Let rest for 5 minutes before serving. Pair with cilantro rice or warm tortillas.

Read Also: Chipotle Burrito Recipe

2. Mexican Street Tacos with Chicken Thighs

Mexican Street Tacos with Chicken Thighs

These street tacos are all about vibrant, zesty flavors packed into soft corn tortillas. A quick marinade gives the chicken thighs a charred, savory edge, topped with fresh onion and cilantro for that authentic taco stand vibe you’ll crave again and again.

Ingredients

Equipment

Instructions

  1. In a mixing bowl, combine olive oil, chili powder, cumin, garlic powder, oregano, salt, black pepper, and lime juice.
  2. Add chicken thighs and toss to coat. Let sit for 30 minutes.
  3. Heat a skillet over medium-high heat. Cook thighs for 5–6 minutes per side, until cooked through (165°F or 74°C).
  4. Chop chicken into bite-sized pieces. Warm corn tortillas in the skillet.
  5. Assemble tacos with chicken, onion, cilantro, and a squeeze of lime wedges.

Read Also: Chimichurri Steak Tacos Recipe

3. Chicken Thigh Fajitas

Chicken Thigh Fajitas

Sizzling fajitas are a crowd-pleaser, and these deliver with juicy chicken thighs coated in a smoky spice blend. Paired with colorful bell peppers and onions, they’re perfect for wrapping in warm flour tortillas with a dollop of sour cream or guacamole.

Ingredients

Equipment

Instructions

  1. In a mixing bowl, mix olive oil, chili powder, cumin, smoked paprika, garlic powder, and salt.
  2. Toss chicken thighs in the mixture. Let marinate for 20 minutes.
  3. Heat a large skillet over medium-high heat. Cook chicken for 5–6 minutes per side, then slice thinly.
  4. In the same skillet, sauté bell peppers and onion until soft, about 5 minutes.
  5. Serve chicken and veggies in warm flour tortillas with sour cream and guacamole.

Read Also: Chicken Fajita Lettuce Wraps Recipe

4. Pollo Asado Chicken Thighs

Pollo Asado Chicken Thighs

Pollo asado is a Mexican classic that bursts with citrusy, smoky notes. The chicken thighs soak up a bright marinade with orange juice and achiote paste, grilling to perfection for a street-food-inspired dish that’s great with Pico de Gallo.

Ingredients

Equipment

Instructions

  1. In a mixing bowl, whisk orange juice, lime juice, achiote paste, olive oil, garlic, cumin, oregano, salt, and black pepper.
  2. Add chicken thighs and marinate for at least 2 hours, preferably overnight.
  3. Preheat grill or grill pan to medium-high heat.
  4. Grill thighs for 6–8 minutes per side, until they reach 165°F (74°C).
  5. Serve with warm tortillas and a side of pico de gallo.

Read Also: Mexican Chicken Salad Recipe

5. Chicken Thigh Enchiladas Verdes

Chicken Thigh Enchiladas Verdes

These enchiladas verdes are pure comfort, with tender chicken thighs wrapped in corn tortillas and smothered in a tangy tomatillo sauce. Topped with creamy queso fresco, they bake into a warm, cheesy dish ideal for family dinners.

Ingredients

Equipment

Instructions

  1. Preheat oven to 375°F (190°C). In a skillet, cook chicken thighs with 1 tbsp olive oil until done, about 6 minutes per side. Shred and set aside.
  2. Boil tomatillos, jalapeño, onion, and garlic in water for 10 minutes. Drain and blend with cilantro and salt in a blender.
  3. Lightly fry corn tortillas in remaining olive oil to soften.
  4. Dip each tortilla in the sauce, fill with shredded chicken, and roll up. Place in a baking dish.
  5. Pour remaining sauce over enchiladas and top with queso fresco. Bake for 20 minutes.

Read Also: Shrimp Tacos with Mango Salsa Recipe

6. Mexican Chicken Thigh Mole

Mexican Chicken Thigh Mole

This simplified mole brings rich, complex flavors to chicken thighs with a sauce that blends chocolate, chiles, and warm spices. It’s a soulful dish that feels special but comes together easily, perfect for serving with rice to soak up every bit of sauce.

Ingredients

Equipment

Instructions

  1. In a large skillet, heat olive oil and brown chicken thighs for 4–5 minutes per side. Remove and set aside.
  2. In the same skillet, sauté onion and garlic until soft, about 5 minutes.
  3. Toast ancho chiles in the skillet for 1 minute, then soak in hot water for 10 minutes.
  4. Blend chiles, chipotle pepper, onion, garlic, chicken broth, sesame seeds, dark chocolate, cinnamon, and salt in a blender until smooth.
  5. Return chicken to the skillet, pour mole sauce over, and simmer for 25–30 minutes until chicken reaches 165°F (74°C). Serve with rice.

Read Also: Chicken Caprese Skillet Recipe

7. Chicken Thigh Tinga Tostadas

Chicken Thigh Tinga Tostadas

Tinga tostadas offer a smoky, saucy twist with chicken thighs simmered in a chipotle-tomato sauce. Piled high on crunchy tostada shells with cotija cheese and cilantro, they’re a fun, flavorful option for taco night or casual gatherings.

Ingredients

Equipment

Instructions

  1. In a large skillet, heat olive oil and cook chicken thighs for 5–6 minutes per side until done. Shred and set aside.
  2. In the same skillet, sauté onion and garlic for 5 minutes.
  3. Blend diced tomatoes, chipotle peppers, oregano, and salt in a blender.
  4. Return shredded chicken to the skillet, add sauce, and simmer for 10 minutes.
  5. Top tostada shells with chicken tinga, cotija cheese, and cilantro.

Read Also: 7 Layer Taco Salad Recipe

8. Mexican Chicken Thigh Adobo

Mexican Chicken Thigh Adobo

This adobo recipe delivers tangy, spicy depth with a sauce made from ancho and guajillo chiles. The chicken thighs simmer to tender perfection, soaking up the bold flavors for a dish that’s delicious with rice or tucked into tortillas.

Ingredients

Equipment

Instructions

  1. Toast ancho chiles and guajillo chile in a dry skillet for 1 minute, then soak in hot water for 15 minutes.
  2. Blend chiles, apple cider vinegar, garlic, cumin, oregano, and salt in a blender until smooth.
  3. In a large skillet, heat olive oil and brown chicken thighs for 4–5 minutes per side.
  4. Pour adobo sauce and chicken broth over chicken, cover, and simmer for 25–30 minutes until cooked through (165°F or 74°C).
  5. Serve with rice or tortillas.

Read Also: Teriyaki Grilled Chicken Recipe

9. Chicken Thigh Chile Relleno Casserole

Chicken Thigh Chile Relleno Casserole

This casserole captures the essence of chile relleno with less fuss, layering juicy chicken thighs with roasted poblano peppers and melty cheese. Baked until bubbly, it’s a cheesy, spicy comfort food that’s perfect for weeknight dinners.

Ingredients

Equipment

Instructions

  1. Preheat oven to 375°F (190°C). In a skillet, cook chicken thighs in olive oil for 5–6 minutes per side. Shred and season with salt and black pepper.
  2. In a baking dish, layer half the shredded chicken, poblano peppers, enchilada sauce, cheddar cheese, and monterey jack cheese.
  3. Repeat layers, then top with sour cream.
  4. Bake for 20–25 minutes until bubbly and golden.
  5. Serve with cilantro and warm tortillas.

Read Also: Marry Me Chicken Casserole Recipe

10. Mexican Chicken Thigh Pozole

Mexican Chicken Thigh Pozole

Pozole is a hearty, comforting soup that shines with tender chicken thighs and chewy hominy in a rich, chile-infused broth. Garnished with crisp cabbage and fresh cilantro, it’s a warm, satisfying bowl that’s perfect for chilly evenings.

Ingredients

Equipment

Instructions

  1. In a large pot, heat olive oil and cook chicken thighs for 5–6 minutes per side. Remove and shred.
  2. Sauté onion and garlic in the pot for 5 minutes.
  3. Toast guajillo chiles for 1 minute, soak in hot water for 15 minutes, then blend with 1 cup chicken broth.
  4. Add chile paste, remaining chicken broth, hominy, oregano, and salt to the pot. Simmer for 20 minutes.
  5. Return shredded chicken to the pot and heat through. Serve with cabbage, cilantro, and lime wedges.

Read Also: Lentil and Vegetable Soup Recipe

10 Delicious Mexican Chicken Thigh Recipes

FAQs

1. Can I use chicken breasts instead of thighs in these recipes?

Chicken breasts can work, but thighs are juicier and more forgiving due to their higher fat content. If you use breasts, reduce cooking time by a few minutes to avoid drying them out. For marinades, the flavors will still shine, but thighs soak up spices a bit better.

2. How do I store leftover Mexican chicken thighs?

Let the chicken cool completely, then store in an airtight container in the fridge for up to 3 days. You can also freeze them for up to 3 months. Reheat in a skillet or oven to keep the texture intact.

3. What sides pair well with these Mexican chicken thigh dishes?

I love serving these with cilantro rice, black beans, or a fresh pico de gallo. A side of grilled veggies or a simple avocado salad also complements the bold flavors.

4. Can I make these recipes spicier?

Absolutely! Add more chipotle peppers, jalapeños, or a pinch of cayenne pepper to the marinades. Taste as you go to keep it balanced.

5. Are these recipes freezer-friendly?

Yes, all these recipes freeze well. Marinate the chicken, then freeze raw in a freezer bag for up to 3 months. For cooked dishes like enchiladas, assemble, wrap tightly, and freeze before baking. Thaw in the fridge before cooking or reheating.

Final Thoughts

These Mexican chicken thigh recipes are my kind of comfort food—simple to make, bursting with flavor, and perfect for any night of the week. 

I love how versatile chicken thighs are, soaking up those smoky, zesty marinades like nobody’s business. From the sizzling fajitas to the hearty pozole, each dish feels like a little celebration of Mexican cuisine. 

I hope you’ll give these a try and find a new favorite for your dinner rotation. Let me know in the comments which one you loved most or how you put your own spin on it!

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10 Delicious Mexican Chicken Thigh Recipes