This post is sponsored by Bolner’s Fiesta Brand.
Baked chicken thighs are a favorite weeknight meal around here…super quick, easy to prepare and so tasty! When it the day gets hectic, it’s great to know that while everyone is showering and cleaning up for the evening, I have dinner in the oven working away! Pico de Gallo Crispy Chicken Thighs put a delicious Tex-Mex spin on one of our favorite weeknight meals! Perfectly crispy and juicy, this chicken is packed with all of the flavors of pico de gallo…chilis and garlic, livened up with a little spicy kick and a hint of lime…delicioso!
It’s a busy time of year out here on the ranch…everything is having babies! So much fun to see, but so much to do…the work seems to go straight into the evening and time just gets away from us! Plus, it is so dang hot during the day, we have to take advantage of the cooler mornings and evenings to do much of anything! It’s just a busy time of year for everyone! I know lots of parents and kids are gearing up to go back to school, shopping for clothes and school supplies and if you’re a parent of a child that is into extracurricular activities at school, I know you’ve probably already started the grind! When you get home from work and are trying to get through homework, check on everyone’s day and get dinner on the table, you need a no fuss dinner option that will make everyone happy and these Pico de Gallo Crispy Chicken Thighs are the perfect thing!
In my mind there is nothing better than crispy chicken skin….NOTHING. In our house, there may be a little competition (or fighting) over the crispy skin…just sayin’. There have been times that I pull the chicken out of the oven, walk away to get plates, come back and the skin has completely disappeared off the chicken….oh, it happens every time!
The secret to this quick and delicious chicken is this Pico de Gallo seasoning from Bolner’s Fiesta Brand Seasonings. I’ve been using Fiesta Brand seasonings and spices for over 15 years, I absolutely love them! They have an incredible variety of spices and seasonings that taste fantastic, are versatile and great quality and all at affordable price! Needless to say, I was so excited when they asked me to partner with them to create some recipes and spread the word about their products. Pico de Gallo seasoning is one of my new favorite blends! It has a great mix of chilis and garlic with a little heat and a hint of lime…it’s also gluten and MSG free! I already have a ton of ideas for this seasoning so you will definitely be seeing me use it again! You can order the Pico de Gallo seasoning here.
For me the best thing about Pico de Gallo Crispy Chicken Thighs is the ease of preparation. Before you go to bed in the evening, walk out the door in the morning or if you come home for lunch…take 5 minutes and throw everything into a zip top bag to let sit in the fridge. When you get home, the chicken goes on a sheet pan, gets a little extra seasoning and into the oven it goes…that’s it! About an hour later, you will have gorgeous, crispy skinned, juicy chicken! The great thing about chicken thighs is they are full of flavor and stay super juicy…you can hardly dry them out or overcook them, which makes this recipe just about fool proof! Served up with a cool, crisp salad and avocado slices…you have delicious low carb, keto friendly, gluten free dinner!
With these Pico de Gallo Crispy Chicken Thighs, weeknight dinners have never been easier…or more delicious! Have leftover chicken? Use it in this Chicken Poblano Chowder!
Pico de Gallo Crispy Chicken Thighs puts a delicious, Tex-Mex spin on one of our favorite weeknight meals! Perfectly crispy and juicy, this chicken is packed with the flavors of chili and garlic, livened up with a little spicy kick and a hint of lime…delicioso!
- 4 chicken thighs with skin
- 1 tbsp olive oil
- 1 1/2 tsp garlic powder (granulated)
- 1 1/2 tsp Fiesta Brand Pico de Gallo Seasoning
- 1 1/2 tsp kosher salt
- 2 tbsp fresh lime juice
- Additional salt, pepper,& garlic powder
Place all ingredients into a ziptop bag, close tightly and mix till evenly coated. Refrigerate at least four hours.
Preheat oven to 400 degrees. Line sheet pan with parchment. Place chicken thighs on sheet pan and lightly season with additional salt, pepper and garlic powder. If you want a little more heat, season with additional Pico de Gallo seasoning, if desired.
Bake chicken at 400 degrees for 45 minutes to an hour or until the internal temperature of the chicken has reached 165 and the chicken skin is dark golden brown. Serve with avocado and extra lime!