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 cilantro
• Toasted pepitas 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.
2. When you are ready to cook, preheat oven to 425°F.
3. Season the chicken with the rest of the spices and oil and rub all over so it is evenly coated.
4. Spray a baking sheet with oil spray or cover with foil and then oil spray for easier clean up.
5. Spread the chicken on the baking sheet evenly spaced and bake in oven for 20- 25 minutes or so depending on the size.
6. When cooked, put the chicken on the platter and garnish before serving.