RECIPE: Mexican Inspired Spicy Chicken #Blogmas2025

I am gong to hold my hands up and say this was originally my brother George's recipe however I did tweak it a little.

Serves 6

Ingredients

• 900g boneless and skinless chicken thighs

• 50ml olive oil

• 50ml water

• 2 teaspoons of chilli powder

• 2 teaspoons of garlic powder

• 1 teaspoon of dried oregano

• 4 teaspoons of paprika

• 3 teaspoons of ground cumin

• 2 teaspoons of onion salt

Method

Before I start, I like to marinate the chicken over night so it really does sink in.

Step 1: I have a mass amount of zip lock bags sadly ran out of the larger ones, I love marinating chicken in them so I cut majority of the chicken fat off and any other bits and put the chicken into the zip lock bag.

Step 2: I make the marinate in a jug so that I can measure out liquids plus it's easy to pour into the bags, I put the olive oil and the water into the jug.

Step 3: I add the chilli powder and garlic powder to the jug.

Step 4: I add the dried oregano, paprika, ground cumin and onion salt to the mixture.

Step 5: I give the mixture a good mix.

Step 6: I poured the mixture in the bags.

Step 7: Zip the bag up and give it a good shake and then into the fridge to marinate. I like to marinate for 24 hours, even put it in the freezer and pull it out when I want.

Step 8: I am lazy so I put the chicken in throw away tins. Put it in the oven at 200°C for 20 to 30 minutes, 10 minutes in I pull them out and baste the chicken with the liquid in the time, then after 20 minutes I take out the biggest piece and cut it to see if it is cooked inside.

Step 9: Leave the chicken to rest for 5 minutes then serve with rice, salad or tortilla wrap. This occasion I had it with a Mexican feast, more of the recipes are coming.