Serving Size: 4-6

Ingredients

• 2 lb Chicken thighs (boneless and skinless)
• 2 tbsp Masa Mole Mexican Blend
• 1 tsp Pink Peruvian Salt or 2 tsp of kosher salt or to taste
• 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

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Directions

1. Ideally the day before but at least an hour before, season the chicken with salt and put back into the refrigerator to dry brine.
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When you are ready to cook, preheat oven to 425°F{"image":"

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Season the chicken with the rest of the spices and oil and rub all over so it is evenly coated.{"image":"

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Spray a baking sheet with oil spray or cover with foil and then oil spray for easier clean up.{"image":"

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Spread the chicken on the baking sheet evenly spaced and bake in oven for 20- 25 minutes or so depending on the size.{"image":"

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When cooked, put the chicken on the platter and garnish before serving.