Mexican Chicken Thighs


by: Tamara

What to look for in Chicken? The color of the skin says little about quality, but the smell of a chicken will tell everything you need to know about freshness. If it smells funny, don’t buy it.


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serves: 4-6

12 chicken thighs [with bone and skin] (5-6 ounces each)


2 tablespoons extra virgin olive oil

6 medium garlic cloves, peeled

1/3 cup finely chopped red onion

2 dried pasilla chile peppers (stemmed, seeded, and cut into strips)

1 cup diced canned tomatoes with juice

1 cup amber Mexican beer

1 tablespoon cider vinegar

1 teaspoon kosher salt

1/2 teaspoon dried oregano

1/4 teaspoon freshly ground black pepper

Nutrition Facts
Mexican Chicken Thighs

Servings Per Recipe: 4

Amount per Serving

Calories: 1018

  • Total Fat: 72.3 g
  •     Saturated Fat: 19.1 g
  •     Trans Fat: 0.4 g
  • Cholesterol: 357.2 mg
  • Sodium: 1010.3 mg
  • Total Carbs: 9.2 g
  •     Dietary Fiber: 1.9 g
  •     Sugars: 2.1 g
  • Protein: 75.1 g

how is this calculated?

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1.  To make the marinade: In a small, heavy saucepan over medium heat, warm the oil and cook the garlic until lightly browned, 4 to 5 minutes, turning occasionally. Add the onion and chiles. Cook for about 3 minutes, stirring occasionally. Add the remaining marinade ingredients, bring to a boil, then simmer for lf minutes. Remove the saucepan from the heat and let the mixture stand for 15 minutes to soften the chiles and blend the flavors. Purée the marinade in a blender.

2.  Place the thighs in a large, resealable plastic bag and pour in the marinade [if the bag is not big enough to hold all of them easily, use 2 bags]. Press the air out of the bag[s] and seal tightly. Turn the bag[s] several times to distribute the marinade, place the bag[s] in a bowl, and refrigerate for 4 to 6 hours, turning the bag[s] occasionally.

3.  Remove the thighs from the bag[s] and wipe off and discard most of the marinade. Sear the thighs, skin side down first, over Direct Medium heat for about 5 minutes, turning once. Continue grilling over Indirect Medium heat until the juices run clear and the meat is no longer pink at the bone, 30 to 40 minutes more. Serve warm.

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