Cooked - Stacked Mexican Chicken Thighs

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Stacked Mexican Chicken Thighs

1.0

2 ½ lbs boneless, skinless chicken thighs, trimmed of fat (1119g)

⅓ cup low-fat, plain Greek yogurt (80g)

Juice of one lime (30g)

1 Tbsp. tomato paste (15g)

1 Tbsp. olive oil (15g)

1 Tbsp. honey (21g)

2 Tbsp. cumin

2 Tbsp. chili powder

1 ½ Tbsp. garlic powder

1 Tbsp. onion powder

1 Tbsp. kosher salt

2 tsp. smoked paprika

¼ cup green onion chopped (40g)

¼ cup shallots, sliced (30g)

Spread your thighs out so they're not folded up, and trim off any unwanted fat. No need to go crazy here!
Add chicken to a large bowl and mix well with the remaining ingredients. You can cook right away or let it marinate for a couple of hours or even overnight.
Preheat oven to 425 when you're ready to bake chicken. Let it come to room temp if possible, and stack the marinated thighs tightly on top of eachother in a loaf pan. Bake uncovered for 45 minutes or until cooked through.
Let it rest for 5-10 minutes, then carefully drain the liquid and turn the pan upside down onto a cutting board. Chop it up and use in bowls, tacos, burritos, salads etc!

Course🍽️Main Course

Diets🌾Gluten-free🥩Carnivore...

Category🍽️Main Dish

Cuisine🇲🇽Mexican

Occasions📆Everyday👨‍👩‍👧‍👦Family Meal

Season🔁Year-round

DifficultyEasy ⏰ 45m

Created 90 weeks ago

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