Tex Mex Chicken Thighs
Servings: 6 People
Equipment
- Large Frying Pan/Skillet
- Large Mixing Bowl
- Digital Food Probe
Ingredients
- 1 kg Chicken Thighs (Bone In & Skin On - See Notes)
Tex Mex Marinade
- 60 g Olive Oil
- 50 g Tomato Paste
- 4 Garlic Cloves (Grated)
- Zest Of 1 Lime
- 1 tbsp Lime Juice
- 1 tsp Smoked Paprika
- 1 tsp Ground Cumin
- ½ tsp Sea Salt
- ¼ tsp Cayenne Pepper
- ¼ tsp Freshly Cracked Black Pepper
To Cook
- 1 tbsp Vegetable Oil
- 300 ml Chicken Stock (See Notes)
- 50 g Butter (Chopped)
- Half A Cinnamon Stick
- 2 Bay Leaves
Instructions
Tex Mex Marinade
- Add all of the marinade into a large mixing bowl, stir to combine then add in the chicken thighs.
- Give the chicken thighs a toss in the marinade, so that they're all completely coated then transfer to an airtight container (or zip lock bag) & chill in the fridge for at least 4 hours, or up to a day.I find that an overnight marinade is best!
Cooking
- Preheat an oven to 200°c/180°c fan (392°f/356°f).
- Whilst your oven is preheating, take the chicken out of the fridge & place onto a baking tray, skin side up. Then use kitchen paper to wipe any excess marinade off the chicken skin.Wiping the excess marinade off the skin helps it crisp up properly!
- Next, set a large skillet/frying pan over a medium heat, add in the tbsp of veg oil then leave to heat up for a couple of minutes.Make sure to use an ovenproof skillet.
- Place the chicken thighs into the pan, skin side down then let them cook undisturbed for 5-10 minutes, until the skin is crisp & golden. Make sure to keep an eye on the chicken skin as it cooks, to prevent it from burning!
- Once the chicken skin is crisp & golden, use a pair of tongs to flip the chicken over then add in the chicken stock, butter, cinnamon stick & bay leaves.The stock shouldn't completely cover the chicken, as we want the skin to stay crisp. You may need to use less stock, depending on the size of your pan.
- Transfer the pan into the preheated oven then roast for 10-15 minutes, until the chicken reaches an internal temperature of 75°c/167°f.
- Once cooked, let the chicken rest for 5 minutes in the pan. If you're serving them whole they can be served straight away. If you're shredding the chicken, follow the instructions below.
Shredding
- Use a pair of tongs to take the chicken out of the pan then place them onto a chopping board.
- Peel the chicken skin off the thighs then set to one side. Use 2 forks (or gloved hands) to shred the meat into chunks, making sure to discard any bones.
- Roughly chop up the skin then add into a mixing bowl along with the shredded meat. Add a couple of tablespoons of the cooking stock from the pan into the bowl then mix it all together. Serve straight away!
Notes
1. To Cook On An Aga - Use the boiling plate to sear the chicken then cook in the roasting oven, on the bottom set of runners.
2. Chicken - I used bone in & skin on chicken thighs, for the best flavour but this recipe will work with boneless & skinless chicken thighs, if you'd prefer.
3. Marinade - For the best flavour, make sure to let your chicken marinade for at least 4 hours but for no longer than a day. Any longer than this & the texture of the meat will start to break down.
4. Stock - I used a chicken stock pot dissolved in hot water when I made this recipe but homemade/shop bought stock will work as well. Other stocks like vegetable or pork will also work but chicken is best.
5. Frying Pan/Skillet - To cook all of the chicken thighs at the same time, you’ll need to use a large frying pan/skillet. Make sure to use one that can go in the oven!
6. Leftovers - Leftover chicken thighs should be stored in the fridge & are best eaten within a couple of days, either hot or cold. If you've pulled the meat, you can reheat it in a pan on the stove (with a splash of water/cooking stock). If the chicken thighs are whole still, roast them in an oven set to 180°c/356°f, until they reach an internal temperature of 75°c/167°f. Cover the chicken with foil if it starts to colour too much.