Get ready to transform your ordinary weeknight dinner into a flavor explosion that will have everyone at the table begging for seconds! These Oven Baked Hatch Chile Salsa Verde Honey Chicken Thighs are not just a meal, they're a culinary adventure that combines the smoky heat of hatch chiles, the sweetness of honey, and perfectly crispy chicken in one irresistible dish. Whether you're a spice lover, a Mexican cuisine enthusiast, or just someone who appreciates a meal that's both easy to make and incredibly delicious, this recipe is about to become your new go-to comfort food.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 60 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 4 chicken thighs
- 1 cup hatch chile salsa verde
- 2 tbsp honey
- 1 tsp cumin
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease a ceramic baking dish.
- Pat the chicken thighs dry with paper towels to remove excess moisture. This helps achieve crispy skin and better seasoning adherence.
- Season the chicken thighs generously with salt, pepper, and cumin on both sides, ensuring even coverage.
- In a small mixing bowl, whisk together the hatch chile salsa verde and honey until well combined, creating a sweet and tangy glaze.
- Place the seasoned chicken thighs skin-side up in the prepared baking dish, leaving space between each piece for even cooking.
- Pour half of the salsa verde honey mixture over the chicken, making sure to coat each thigh evenly.
- Bake in the preheated oven for 35-45 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
- During the last 10 minutes of cooking, brush the remaining salsa verde honey mixture over the chicken to create a glossy, caramelized finish.
- Remove from the oven and let the chicken rest for 5-7 minutes before serving to allow juices to redistribute.
- Garnish with fresh cilantro or green onions if desired, and serve with rice, roasted vegetables, or a fresh salad.
Tips
- Pat the chicken thighs completely dry before seasoning to ensure crispy, golden-brown skin.
- Use a meat thermometer to check for doneness - chicken should reach 165°F (74°C) for safe consumption.
- For extra caramelization, broil the chicken for 2-3 minutes at the end of cooking.
- Choose bone-in, skin-on chicken thighs for maximum flavor and juiciness.
- If hatch chiles are out of season, substitute with a similar green chile salsa.
- Let the chicken rest after cooking to help retain its moisture and make it more tender.
- For a low-carb option, serve with roasted vegetables instead of rice.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 10g
Protein: 28g
Fat: 22g
Saturated Fat: 6g
Cholesterol: 140mg
