Mexican-Spiced Chicken Thighs

By The Stay At Home Chef

Ingredients

8 chicken thighs (bone-in, skin on)
1/4 cup lime juice (about 2 limes)
2 teaspoons ground cumin
1 teaspoon chili powder
1/2 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1/8 teaspoon ground cloves
1/2 teaspoon salt
4 tablespoons butter

Prep Time5mins
Cook Time45mins
Servings4

Instructions

Heat oven to 425 degrees Fahrenheit. Lightly grease a 9x13 baking dish with nonstick cooking spray.

Lay out 8 chicken thighs in the prepared pan, skin-side up. Squeeze 1/4 cup lime juice over the meat.

In a small bowl, stir together 2 teaspoons ground cumin, 1 teaspoon chili powder, 1/2 teaspoon cayenne pepper, 1/2 teaspoon garlic powder, 1/2 teaspoon salt, and 1/8 teaspoon ground cloves. Sprinkle generously over the chicken.

Divide 4 tablespoons butter into 8 pieces. Place 1 piece on top of each chicken thigh.

Bake in the preheated oven for 45 minutes until chicken reaches an internal temperature of 172 degrees Fahrenheit.