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    Home » Recipes » Chicken

    Mexican Chicken Thighs

    Published: Jan 16, 2025 · Modified: Aug 17, 2025 by Maria Doss · This post may contain affiliate links · 13 Comments

    pinterest image.

    This Mexican Chicken Thighs recipe is your ultimate go-to for tacos, salads, wraps, nachos, or chicken burrito bowls! With bold Mexican spices, this chicken comes out incredibly juicy and packed with flavor, all in under 20 minutes in a cast-iron skillet!

    Jump to Recipe
    cooked brown chicken thighs placed in a black skillet.

    5 Star Reviews

    Sarah writes "This is our favorite taco seasoning for chicken! The kids love it and so do the adults! Thank you!" 5 stars

    Elise writes "Had to come back to leave a review. After our grocery store stopped carrying McCormick Chicken taco seasoning I panicked as it was a staple. I looked up online how to make CHICKEN taco seasoning and came across this. It was so good and so much better than McCormick!"5 stars

    Jump to:
    • 5 Star Reviews
    • ❤️ Reasons to Love This Mexican Chicken
    • Best Mexican Seasoning for Chicken
    • Best Skillet for Cooking Chicken Thighs
    • Mexican Chicken Thighs
    • How to cook Mexican chicken in a skillet?
    • Alternative seasoning
    • How to serve Mexican chicken?
    • Frequestly asked questions
    • More boneless chicken thigh dishes

    ❤️ Reasons to Love This Mexican Chicken

    Ultra-versatile: This is your go-to all-purpose chicken—perfect for tacos, burrito bowls, quesadillas, wraps, nachos, and more!

    Quick & easy: On the table in just 20 minutes, making it ideal for busy weeknights.

    One-skillet recipe: These flavorful thighs are pan-fried on the stovetop, so no oven or fancy equipment needed.

    Juicy & tender: Using boneless chicken thighs ensures the meat stays incredibly moist and flavorful, especially when cooked in a cast-iron skillet.

    Bold flavor: Every bite is packed with warm Mexican chicken spices—a balanced blend that’s savory, smoky, and just the right amount of spicy.

    Best Mexican Seasoning for Chicken

    What makes this skillet cooked chicken thighs truly shine is the bold, balanced seasoning blend—it’s the foundation of flavor and brings everything together.

    While store-bought taco seasoning works in a pinch, I highly recommend using my homemade chicken taco seasoning. It's a tried-and-true blend of paprika, chili powder, cayenne, black pepper, garlic powder, onion powder, dried oregano, and salt.

    This blend has been a reader favorite for years because it adds just the right amount of smokiness, warmth, and spice—without overpowering the chicken dish. Plus, it’s free from fillers and preservatives, giving your chicken a clean, robust flavor that tastes restaurant-quality every time.

    Best Skillet for Cooking Chicken Thighs

    Cast Iron Skillet: My go-to for cooking juicy chicken thighs. It holds heat exceptionally well, giving the meat a deep golden sear and a crispy crust, while locking in moisture for juicy, tender meat. You might love this bottom round roast recipe made in a skillet.

    Nonstick Skillet: Great for easy cleanup and low-oil cooking. Just be sure to cook on medium heat—nonstick pans can overheat quickly and may not give quite the same crust as cast iron.

    Stainless Steel Skillet: When properly preheated, a stainless steel pan delivers excellent heat distribution and a gorgeous sear. It’s a solid alternative to cast iron, especially if you’re comfortable with temperature control.

    cooked brown chicken thighs placed in a round plate.

    Mexican Chicken Thighs

    This Mexican Chicken Thighs recipe is your ultimate go-to for tacos, salads, wraps, nachos, or chicken burrito bowls! With bold Mexican spices, this chicken comes out incredibly juicy and packed with flavor, all in under 20 minutes in a cast-iron skillet!
    3.8 from 66 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Mexican
    Prep Time: 6 minutes minutes
    Cook Time: 12 minutes minutes
    Total Time: 18 minutes minutes
    Servings: 4 Servings
    Calories: 210kcal
    Author: Maria Doss

    Equipment

    • Cast iron skillet

    Ingredients

    • 1 ½ pounds boneless skinless chicken thighs about 5
    • 2 tablespoons homemade taco seasoning click the linked recipe or refer notes for other options
    • 2 tablepsoons vegetable oil
    • ⅓ cup water or broth
    • ¼ cup chopped cilantro
    • 1 tablespoon lemon or lime juice
    Prevent your screen from going dark

    Instructions

    • Toss chicken thighs with taco seasoning and vegetable oil, until evenly combined.
    • 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.
    • 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
    • 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.
    • Remove from heat and transfer to a plate.
    • 👉 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

    Marinade for more flavor: After combining the chicken with the seasoning and oil, refrigerate for about two hours, or overnight for best results.
     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.

    Did you make this recipe?Mention @KitchenAtHoskins or tag #kitchenathoskins!

    How to cook Mexican chicken in a skillet?

    You can find full printable recipe below, but here is a quick overview of the procedure along with step-by-step photos.

    raw chicken thighs in a large glass bowl.
    Step 1 - Place boneless chicken thighs in a bowl.
    a hand adding red spices over pink chicken in a glass bowl.
    Step 2 - Sprinkle taco seasoning over it.
    raw chicken thighs along with pink seasoning in a glass  bowl.
    Step 3 - Add oil.
    pink raw chicken thighs in a large glass bowl along with a wooden spoon.
    Step 4 - Mix to combine.
    pink chicken thighs in a black skillet.
    Step 5 - Cook for 5 minutes, skin side down.
    a hand flipping chicken thighs in a black skillet.
    Step 6 - Flip and continue cooking for 5 more minutes.

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    👩‍🍳 Marinade for more flavor: After combining the chicken with the seasoning and oil, refrigerate for about two hours, or overnight for best results.

    a hand squeezing yellow lemon over chicken in black skillet.
    Step 7 - Add lemon juice and water.

    cooked chicken thighs along with chopped green cilantro in a balck skillet.
    Step 8 - Add chopped cilantro and cook until the water evporates.
    cooked brown chicken thighs placed in a black skillet.

    Alternative seasoning

    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

    cooked brown chicken thighs placed in a black skillet.

    How to serve Mexican chicken?

    These 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.

    Frequestly asked questions

    How to use boneless 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.

    How to use chicken 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.

    How to freeze cooked Mexican chicken thighs?

    I usually double this pan fried chicken recipe, chop it up, 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.

    cooked brown chicken thighs placed in a round plate.

    More boneless chicken thigh dishes

    • grilled chicken on a grill pan.
      Grilled Chicken Thighs
    • teriyaki chicken in an air fryer basket
      Air fryer Teriyaki Chicken
    • cooked tandoori chicken thighs placed in a white tray along with lime wedges.
      Air Fryer Tandoori Chicken
    • cooked orange chicken thighs in a white platter garnished with green cilantro.
      Bang Bang Chicken

    « Banana Avocado Smoothie
    Chicken Burrito Bowl »
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    Comments

    1. Katherine | Love In My Oven

      April 20, 2018 at 2:50 am

      What a great staple item - I need to make a batch of this and keep it for weekday lunches!!

      Reply
      • Maria Doss

        April 20, 2018 at 1:16 pm

        5 stars
        Thank you Kathy. I'm sure your boys will love it too:)

        Reply
    2. Kelly @ Kelly Lynns Sweets and Treats

      April 20, 2018 at 5:07 am

      5 stars
      I love chicken and spice!! I totally need to try this in my cast iron pan. You make this chicken look drool worthy Maria! 🙂

      Reply
      • Maria Doss

        April 20, 2018 at 1:17 pm

        5 stars
        Thank you so much Kelly for the sweet words:)

        Reply
    3. Christina

      April 20, 2018 at 8:57 pm

      5 stars
      I’m a huge fan of Mexican anything, too!!! In fact, the husband and I eat tacos for dinner 2x a week. Sometimes more depending on the week. By the look of the recipe and photos, my husband and I would go bonkers over this. It looks amazing!

      Reply
      • Maria Doss

        April 20, 2018 at 10:30 pm

        5 stars
        Aww....you are very sweet. Thank you Christina, your family will love this 🙂

        Reply
    4. Bridget

      November 28, 2018 at 7:56 pm

      4 stars
      Really good! I sliced boneless, skinless, chicken breasts. Marinated for about an hour, and cooked them in my cast iron skillet.

      Reply
      • Maria Doss

        November 29, 2018 at 3:15 am

        So glad that you liked it 🙂

        Reply
    5. Iris

      June 02, 2020 at 2:59 pm

      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.

      Reply
    6. Joan

      October 08, 2020 at 8:38 pm

      So, perhaps I’m not looking well enough, but, what are the measurements for the spices. I see you list the ingredients but not the amounts for each.

      Reply
      • Maria Doss

        October 09, 2020 at 12:02 am

        Hi Joan, I apologize if it wasn't clear. If you click on the taco seasoning (in the ingredients), it will show you the detailed recipe for homemade chicken taco seasoning. Hope it helps:)

        Reply
    7. Tye Baker

      December 30, 2020 at 6:36 pm

      I'm excited to try this recipe tomorrow night. I am going to use it for chicken nachos, but shred the meat. No doubt it's going to be amazing. Will keep you posted on the feedback from my guests.

      Reply
      • Maria Doss

        December 31, 2020 at 6:13 am

        Hi Tye, Sounds great, happy holidays:)

        Reply
    3.75 from 66 votes (60 ratings without comment)

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