Easy Spicy Mexican-American Chicken

  • Recipe By
  • Published May 25th
  • Ready In45m
  • Servings2
  • Calories427
My husband is Mexican, and he loves spicy chicken from the supermarket. I was trying to recreate one of the spicy packaged chicken dishes at home, and that's what i came up with. Chicken thighs are softer and juicier. It is very spicy and tangy, easy to make, and he loves it!

Easy Spicy Mexican-American Chicken Ingredients

The following are the ingredients needed to make delicious Easy Spicy Mexican-American Chicken for 2 servings:

  • 1/2 cup Mexican-style hot sauce (such as Valentina)
  • 1 tablespoon paprika
  • 1 tablespoon cayenne pepper
  • 1 tablespoon brown sugar, or more to taste
  • 4 chicken thighs

Easy Spicy Mexican-American Chicken Cooking Instructions

  • Prep5m
  • Cook40m
  • Ready In45m

To cook Easy Spicy Mexican-American Chicken, you need about 5 minutes of preparation time. The time needed to cook this Easy Spicy Mexican-American Chicken is about 40 minutes , and you can serve your Easy Spicy Mexican-American Chicken within 45 minutes . The following are the steps to cook Easy Spicy Mexican-American Chicken easily:

  1. 1 Preheat oven to 400 degrees F (200 degrees C). Grease a small baking dish.
  2. 2 Mix the hot sauce, paprika, ground cayenne pepper, and brown sugar in a bowl, and stir until the mixture is well combined. Place the chicken thighs in the baking dish, and coat them with a layer of sauce. Cover the dish with foil.
  3. 3 Bake in the preheated oven for 20 minutes. Remove the foil, and bake until the chicken has cooked through, and the sauce has thickened and started to brown, about 20 more minutes.

Notes

  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 427 calories; 24.7 grams of fat; 11.1 grams of carbohydrates; 39.3 grams of protein; 142 milligrams of cholesterol; 1610 milligrams of sodium.

  1. Jan 10th 2013

    1. The sauce will never thicken. Chicken thighs have a lot of fat and fat drippings do not thicken when cooked.2.Sauce was good, right amount of spice.3.Bone in chicken thighs cook longe ...

  2. Sep 26th 2011

    This was grub! We used the leftover chicken for tacos the next night. My guy suggested using our homemade habanero hot sauce. "No", the reviews said habanero was too much. Thank goodness for ...

  3. Feb 6th 2011

    I liked this alot, so simple and really good! I had bone in chicken thighs.

  4. Jan 23rd 2011

    I made this last night using habenero sauce for my hot sauce. This is a super hot sauce, and I used the same amount as recommended for twice as much chicken. It was still too much! I will ...

  5. Sep 1st 2010

    Absolutely delicious!!! I made some minor changes based on others advice. I doubled the brown sugar and only used 1/2 Tbls of the cayenne. For added tang and zip I splashed in about a Tbl ...

  6. Apr 15th 2010

    almost gave this 5 stars if only for the fact that it nearly took my hubby's head clean off -- and he considers himself a hot&spicy heavtweight! will definitely make again but will turn ...

  7. Mar 28th 2010

    A good authentic mexican taco sauce is key to this delicious chicken. I used Rosarita- salsa taquera which is as authentic as you can get from the store (in my opinion) Now the salsa you wan ...

  8. Feb 28th 2010

    This recipe was easy, low calorie and delicious! I did adjust the heat level by using just 1/2 tbsp of cayenne and I only had Frank's hot sauce on hand but that worked out fine as well. I ...

  9. Jan 1st 2010

    We were wanting some spicy chicken...this was really good, did not change the recipe but did not "measure" ingredients! The dish was still juicy & delicious! I paired it with poblanos &a ...