This all purpose Mexican spiced chicken is cooked in a skillet or baked and is delicious in tacos, burritos, quesadillas or salads.
I’m a huge fan of Mexican anything.
So comforting, SPICY and full of so much flavor.
As with most of our Mexican recipes, chicken takes the centre stage and as Rachel Ray would say it, ’tis cheap and cheerful.
I normally make a batch of this spicy Mexican chicken over the weekend and it is very handy for school /work lunch box or dinner.
This skillet or baked Mexican chicken is so flavorful and delicious.
It could be served plain as part of your family dinner, quesadillas, salads, burriots, wraps, tacos or even meal prep with Instant pot cilantro lime rice.
Homemade chicken taco seasoning is rubbed onto boneless skinless chicken thighs ( Darker meat equals more flavor and it stays moist. But, you could totally use boneless skinless chicken breasts if that’s what you have on hand). Let it hang out in the fridge for one hour or up to a day. (You could cook it immediately if pressed for time) Cook in a skillet until fully cooked.
To bake chicken, add one tablespoon vegetable oil along with the spices while marinading the chicken. Place in a single layer on a baking pan and bake at 425 for about 20 minutes.
Let cool. Slice or chop and use in your favorite recipe.
Mexican Spiced Chicken for Tacos, Burritos, Quesadillas or Salads
This all purpose Mexican spiced chicken is cooked in a skillet or baked and is delicious in tacos, burritos, quesadillas or salads.
Ingredients
- One recipe taco seasoning
- 1 to 11/4 pound boneless skinless chicken thighs, about 4
- 3 tablepsoons vegetable oil
Instructions
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Toss chicken thighs and taco seasoning in a bowl, until seasoning is evenly distributed. Cover and refrigerator at least one hour (can be stored up to 1 day). If pressed for time, go ahead and cook it right away.
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Heat vegetable oil in medium skillet (Cast iron is a great option) over medium-high heat. Place chicken thighs in a single layer and cook for about 4 minutes, turn over and cook for an additional 4-5 minutes, until fully cooked.
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Transfer chicken to a plate and cool slightly before slicing or chopping, depending on use.
To bake
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Toss chicken thighs, taco seasoning and 1 tablespoon vegetable oil in a bowl, until seasoning is evenly distributed. Cover and refrigerator at least one hour (can be stored up to 1 day). If pressed for time, go ahead and cook it right away.
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Preheat oven to 425 degrees F. Place marinated chicken thighs on a baking pan or sheet pan or any oven safe skillet (in single layer). Bake for about 20 minutes, until thighs are cooked. Remove from oven and let cool slightly.
Recipe Notes
You could use boneless, skinless chicken breast instead.
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Related recipes –
Easy Sheet Pan Chicken Fajitas
Chicken Burrito Bowl Meal Prep
Instant Pot Chicken Parmesan Pasta
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6 Comments
What a great staple item – I need to make a batch of this and keep it for weekday lunches!!
Thank you Kathy. I’m sure your boys will love it too:)
I love chicken and spice!! I totally need to try this in my cast iron pan. You make this chicken look drool worthy Maria! 🙂
Thank you so much Kelly for the sweet words:)
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!
Aww….you are very sweet. Thank you Christina, your family will love this 🙂