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Mexican-inspired chicken

Smoky paprika and lime chicken thighs

Whole boneless chicken thighs marinated with smoked paprika, garlic and lime, roasted until browned, then rested and sliced. Serves four as part of a Mexican meal.

Recipe bywjf.morris
ChickenMexican-inspiredRoastTortilla filling
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Total time1 hr 10 min
DifficultyEasy
Community ratingNew recipe
Per serving28.4g protein
Representative stock photograph of seasoned, browned chicken thighs in a roasting tray.
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Structure checkedAdaptive recipe data
Serves
4

Clear and checked

Method

Restoring cooking progress…
  1. 01

    Prepare the chicken

    3 minHands-on

    Unfold the thighs and trim away any large pieces of excess fat. Leave them whole so they stay juicy during cooking.

  2. 02

    Mix the marinade and coat the thighs

    5 minHands-on

    Mix the neutral oil, finely grated garlic, smoked paprika, oregano, cumin, optional chilli flakes, salt, pepper, lime zest and the listed lime juice. Coat the chicken thoroughly, cover and refrigerate.

  3. 03

    Marinate in the fridge

    15 minHands-off · check as directed

    Marinate in the fridge for 30 minutes to 4 hours in total. The default plan allows 15 minutes now and another 15 minutes while the oven preheats. For a longer marinade, extend this first chilling stage and start preheating about 15 minutes before you want to cook.

  4. 04

    Preheat the oven and prepare the tray

    2 minHands-on

    With the chicken still marinating in the fridge, preheat the oven to 220°C fan. Lightly oil a metal roasting tray large enough to hold the thighs spread out with some space between them.

  5. 05

    Finish marinating while the oven heats

    13 minHands-off · check as directed

    Leave the chicken covered in the fridge while the oven finishes preheating. These 13 minutes, the preceding 15-minute chill and the 2-minute oven-preparation step complete the default 30-minute marinade. Wait until the oven has reached 220°C fan before loading the chicken.

  6. 06

    Arrange the thighs and load the oven

    2 minHands-on

    Arrange the thighs flat on the prepared tray, spreading any marinade left in the bowl over them. Leave space between the pieces, then put the tray in the hot oven.

  7. 07

    Roast the first side

    10 minHands-off · check as directed

    Roast at 220°C fan for approximately 10 minutes. The chicken needs 20–25 minutes in total, including the short turning step.

  8. 08

    Turn the thighs

    1 minHands-on

    Carefully turn the thighs halfway through roasting, then return the tray to the oven.

  9. 09

    Finish roasting and check the temperature

    11 minHands-off · check as directed

    Continue roasting until browned and cooked through. Start checking after 20 minutes of total roasting time, approximately 9 minutes into this stage. The full roast usually takes 20–25 minutes; this default timer allows about 22 minutes in total. Check the thickest part reaches 75°C for 30 seconds and cook longer if needed.

  10. 10

    Transfer to a board and save the juices

    1 minHands-on

    Transfer the cooked thighs to a board. Keep the cooked juices from the tray.

  11. 11

    Rest the chicken

    5 minHands-off · check as directed

    Rest for 5 minutes before slicing, allowing the juices to settle.

  12. 12

    Slice and finish

    2 minHands-on

    Cut into strips, then toss with the resting juices and a little of the tray juice. Taste before adding a final squeeze of lime. Serve immediately.

Equipment check

8 items required

  • Metal roasting tray
  • Oven
  • Mixing bowl or covered container
  • Fine grater
  • Tongs
  • Chopping board
  • Knife
  • Clean food thermometer

Check the listed equipment and capacity before you start.

Recipe diagnostics

Checked before you cook.

Structurally checked

Keep the chicken refrigerated during marinating.

Leave space between thighs on the tray.

The thickest part reaches 75°C for 30 seconds.

Rest for 5 minutes before slicing.

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