Description
Spicy lime chicken thighs with pepita mole blend Mexican culinary traditions with zesty, complex flavors. Home cooks discover a quick, elegant dish delivering rich, nutty sauce and tender grilled protein.
Ingredients
Scale
- 4 chicken thighs, bone-in, skin-on
- 2 Roma tomatoes, halved
- 2 Anaheim or poblano peppers, stemmed and seeded
- 2 large shallots, halved
- 1 large shallot, chopped
- 2 to 3 garlic cloves, peeled
- 2 to 3 cloves garlic, grated
- 2 cups vegetable broth
- 0.5 cup (118 ml) dry white wine
- 0.75 cup (177 ml) unsalted roasted pepitas, plus more for garnish
- 3 chipotle chiles in adobo sauce
- 1 tbsp adobo sauce
- 2 to 3 oz (56 to 85 g) real sweet cream butter, cut into small squares
- 1 large lime, thinly sliced
- 1 to 1.5 tsp celery salt
- 1 tsp freshly ground coriander seed, medium-fine grind
- 1 tsp smoked paprika
- 2 whole allspice
- 1 (2-inch) cinnamon stick, sliced
- 2 heaping tbsps fresh cilantro
- Lime zest and juice
- Olive oil
- Cotija cheese crumbles
Instructions
- Preparation Setup: Preheat oven to 450°F (230°C), positioning rack in the upper third of the oven for optimal caramelization and heat distribution.
- Seasoning Technique: Craft a dynamic spice blend combining celery salt, ground coriander, and smoked paprika, massaging the mixture directly into chicken thighs while delicately sliding lime slices and butter beneath the skin to maximize flavor penetration and moisture retention.
- Searing and Sauce Foundation: Ignite a cast-iron skillet to high heat, achieving a golden-brown crust on chicken thighs by searing skin-side down, then quickly flip and transfer to a holding plate; in the same pan, sauté shallots and garlic until translucent, deglazing with white wine to capture intense flavor essences.
- Mole Sauce Construction: Roast roma tomatoes, shallots, garlic, and dried chili peppers until deeply charred; simultaneously toast pepitas with allspice and cinnamon, then blend with chicken broth and chipotle chiles into a velvety smooth consistency, straining through a fine-mesh sieve to ensure silky texture.
- Final Cooking Process: Incorporate the pepita mole sauce into the skillet, gently nestling seared chicken thighs to simmer until internal temperature reaches 165°F (74°C), allowing the sauce to envelop and tenderize the meat while intensifying overall flavor profile.
- Presentation Finale: Elevate the dish by garnishing with fresh cilantro leaves, vibrant lime zest, and crumbled cotija cheese, creating a visually stunning plate that balances complex flavors and textural elements.
Notes
- Skin Crisping Technique: Position chicken skin-side down in a scorching cast-iron skillet to develop a golden, crispy exterior that locks in moisture and enhances overall flavor profile.
- Flavor Layering Strategy: Carefully tuck lime slices and butter under the chicken skin to create a multi-dimensional taste experience that infuses moisture and citrusy brightness throughout the meat.
- Mole Sauce Perfection: Roast tomatoes, shallots, and chili peppers until they develop deep, smoky char marks to maximize flavor complexity and bring depth to the pepita mole sauce.
- Temperature Precision: Use a meat thermometer to ensure chicken reaches exactly 165°F (74°C), guaranteeing both food safety and optimal juicy texture without overcooking.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner, Lunch
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 5
- Calories: 450
- Sugar: 5 g
- Sodium: 650 mg
- Fat: 30 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 100 mg