Easy Spicy Mexican-American Chicken
Some like it hot, and if that’s you, try this simple Mexican-inspired recipe for baked chicken thighs with a blazing hot sweet red coating.
- 45 min
- Serves 2
- 6 ingredients
Steps
- Preheat the oven to 400 degrees F (200 degrees C). Grease a small baking dish with cooking spray.
- Place chicken thighs in the prepared baking dish. Stir together hot sauce, paprika, cayenne pepper, and brown sugar in a bowl; pour over chicken thighs. Cover the dish with foil.
- Bake in the preheated oven for 20 minutes. Remove the foil and continue baking until chicken is cooked through and sauce has thickened and started to brown, about 20 more minutes. An instant-read thermometer inserted into the center of a thigh should read at least 165 degrees F (74 degrees C).
Frequently asked questions
How do I make this chicken less spicy?
Cut the cayenne right back, since a full tablespoon of it alongside the hot sauce is what makes this blazing. Keep the paprika for colour, and adding more brown sugar than the tablespoon called for will round off what heat is left.
Can I use chicken breasts instead of thighs?
Yes, but check them earlier. Breast meat has far less fat than thighs and will dry out over the full 40 minutes, so start testing after the foil comes off and pull them once the centre reaches 74C.
What can I use instead of Valentina hot sauce?
Any thin Mexican-style hot sauce works, such as Cholula or Tapatio. Avoid a thick American-style sauce or a vinegar-heavy one like Tabasco, since half a cup of either would change the coating completely rather than just the heat.
Do I have to cover the dish with foil?
Yes, for the first 20 minutes. The foil traps steam so the thighs cook through without the sauce burning, and taking it off for the second 20 minutes is what lets the sauce thicken and start to brown.
Why is my sauce still runny?
It needs the uncovered stretch to reduce. Chicken thighs release a lot of liquid under foil, so if the sauce is thin at the end, give it a few more minutes uncovered rather than pulling the dish out on the clock.
What do you serve with spicy Mexican chicken?
Plain rice or warm tortillas are the obvious partners, since both soak up the sauce and take the edge off the heat. Something cool alongside, such as sour cream, avocado or a plain slaw, helps as well.