Masa Mole Chicken Thighs
Chef Trent Blodgett
2 lb Chicken thighs (boneless and skinless)
2 tbsp Masa Mole Mexican Blend
2 tbsp Oil of choice (I prefer olive oil)
Garnishes: Lime, sliced fresh chiles, chopped cilantr, toasted pepitas as or jalapeños, crumbled cotija
Serve with a side of rice if desired
Ideally the day before but at least an hour before, season the chicken with salt and put back into the refrigerator to dry brine.
When you are ready to cook, preheat oven to 425°F
Season the chicken with the rest of the spices and oil and rub all over so it is evenly coated.
Spray a baking sheet with oil spray or cover with foil and then oil spray for easier clean up.
Spread the chicken on the baking sheet evenly spaced and bake in oven for 20- 25 minutes or so depending on the size.
When cooked, put the chicken on the platter and garnish before serving.
- If using bone in and skin on chicken thighs, increase bake time to 30-35 minutes depending on size.
- The reason we salt before adding oil is because oil creates a barrier and doesn't let the salt absorb into the meat as easily.
- This recipe is even better if you grill them instead of baking!
- Garnishes are customizable, we love garnishes that add a pop of freshness and acidity like herbs, cheese or citrus.