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Ingredients
Pico de Gallo:
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1 large red onion, divided
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1 large tomato, cored, seeded, and diced
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1 jalapeño pepper, seeded and minced
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1 small garlic clove, chopped
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⅓ cup chopped fresh cilantro
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2 teaspoons olive oil
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1 small lime, juiced, divided
Chicken:
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2 teaspoons cayenne pepper
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2 teaspoons ground ancho chile pepper
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2 teaspoons ground cumin
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2 teaspoons dried oregano
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2 teaspoons salt
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2 teaspoons ground black pepper
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2 boneless, skin-on chicken thighs
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2 tablespoons olive oil, divided
Directions
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Chop 1/4 of red onion; place in a small bowl. Cut remaining onion into rough wedges; reserve for chicken.
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Stir tomato, jalapeño, garlic, and cilantro into chopped onion. Add 2 teaspoons olive oil and 1/2 lime juice; stir to combine. Set pico de gallo aside.
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Preheat the oven to 375 degrees F (190 degrees C).
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Combine cayenne pepper, ground chile pepper, cumin, oregano, salt, and pepper in a small bowl.
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Trim and clean chicken thighs. Lightly brush both sides with olive oil, then coat with spice mixture.
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Heat remaining 2 tablespoons olive oil in a cast-iron skillet over high heat until steaming. Add chicken; sear on both sides until skin is crispy, 3 to 4 minutes per side. Remove from the heat; sprinkle with reserved onion wedges and remaining 1/2 lime juice.
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Cook in the preheated oven until chicken is no longer pink in the center and juices run clear, 12 to 15 minutes. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C).
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Serve chicken with pico de gallo.
Cook's Note:
You can use bone-in chicken thighs if desired.
Nutrition Facts (per serving)
381 | Calories |
27g | Fat |
20g | Carbs |
19g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 2 | |
Calories 381 | |
% Daily Value * | |
Total Fat 27g | 34% |
Saturated Fat 5g | 23% |
Cholesterol 58mg | 19% |
Sodium 2398mg | 104% |
Total Carbohydrate 20g | 7% |
Dietary Fiber 6g | 22% |
Total Sugars 7g | |
Protein 19g | 39% |
Vitamin C 34mg | 38% |
Calcium 110mg | 8% |
Iron 5mg | 27% |
Potassium 750mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.