Easy Spicy Mexican-American Chicken Recipe - Allrecipes.com
Easy Spicy Mexican-American Chicken Recipe
  • READY IN 45 mins

Easy Spicy Mexican-American Chicken

Recipe by  

"My husband is Mexican, and he loves spicy chicken from the supermarket. I was trying to recreate one of the spicy packaged chicken dishes at home, and that's what i came up with. Chicken thighs are softer and juicier. It is very spicy and tangy, easy to make, and he loves it!"

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Ingredients Edit and Save

Original recipe makes 4 chicken thighs Change Servings
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  • PREP

    5 mins
  • COOK

    40 mins
  • READY IN

    45 mins

Directions

  1. Preheat oven to 400 degrees F (200 degrees C). Grease a small baking dish.
  2. Mix the hot sauce, paprika, ground cayenne pepper, and brown sugar in a bowl, and stir until the mixture is well combined. Place the chicken thighs in the baking dish, and coat them with a layer of sauce. Cover the dish with foil.
  3. Bake in the preheated oven for 20 minutes. Remove the foil, and bake until the chicken has cooked through, and the sauce has thickened and started to brown, about 20 more minutes.
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Reviews More Reviews

Most Helpful Positive Review
Jan 02, 2010

We were wanting some spicy chicken...this was really good, did not change the recipe but did not "measure" ingredients! The dish was still juicy & delicious! I paired it with poblanos & mexican rice...mmmmm! =-)

 
Most Helpful Critical Review
Jan 10, 2013

1. The sauce will never thicken. Chicken thighs have a lot of fat and fat drippings do not thicken when cooked. 2.Sauce was good, right amount of spice. 3.Bone in chicken thighs cook longer than 40 minutes at 400 degrees. Besides, who actually eats 1 chicken thigh for dinner? Our chicken was still red and bleeding near the bone. Cook for an hour at 400. Also, the skin was soggy and a little slimy, which is another reason to cook them longer.

 
Mar 01, 2010

This recipe was easy, low calorie and delicious! I did adjust the heat level by using just 1/2 tbsp of cayenne and I only had Frank's hot sauce on hand but that worked out fine as well. I will be making this spicy chicken again!

 
Jan 25, 2011

I made this last night using habenero sauce for my hot sauce. This is a super hot sauce, and I used the same amount as recommended for twice as much chicken. It was still too much! I will use the leftovers for tacos and cut the spice with cheese, etc. It came out very moist and the texture was great, but it was too hot - and we love hot food! Pay better attention than I did to the type of hot sauce you use.

 
Mar 29, 2010

A good authentic mexican taco sauce is key to this delicious chicken. I used Rosarita- salsa taquera which is as authentic as you can get from the store (in my opinion) Now the salsa you want to use is not the same kind you use to dip your chips in. This is more of a taco sauce, the kind where you can see all the seeds from the ground up chili peppers. (hope you all know what im talking about ;) My salsa was very hot so i reduced the amount of cayenne by more than half and im glad i did. This was very good! I basted frequently and broiled for the last 5 mins or so. Delicious!

 
Feb 07, 2011

I liked this alot, so simple and really good! I had bone in chicken thighs.

 
Sep 02, 2010

Absolutely delicious!!! I made some minor changes based on others advice. I doubled the brown sugar and only used 1/2 Tbls of the cayenne. For added tang and zip I splashed in about a Tbls of apple cider vinegar, not sure if it changed it much but it had a nice tang to it. I used boneless chicken thighs and then shredded it for soft tacos, it was so tender. My teenage son loved it and said it could even be spicier so next time I may just go for the whole Tbls! Great recipe!!

 
Apr 15, 2010

almost gave this 5 stars if only for the fact that it nearly took my hubby's head clean off -- and he considers himself a hot&spicy heavtweight! will definitely make again but will turn down the heat level (a tad for us, alot for "mere mortals"). quick, simple and loads of fun.

 

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Nutrition

  • Calories
  • 427 kcal
  • 21%
  • Carbohydrates
  • 11.1 g
  • 4%
  • Cholesterol
  • 142 mg
  • 47%
  • Fat
  • 24.7 g
  • 38%
  • Fiber
  • 2.2 g
  • 9%
  • Protein
  • 39.3 g
  • 79%
  • Sodium
  • 1610 mg
  • 64%

* Percent Daily Values are based on a 2,000 calorie diet.

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