Mexican · intermediate
Mexican Guajillo Glazed Chicken Thighs With Roasted Nopales
Juicy chicken thighs marinated in a fragrant guajillo chile paste, roasted on a single sheet with earthy sliced tender cactus paddles.
- PREP TIME
- 20 min
- COOK TIME
- 30 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Rehydrate dried guajillo chiles in hot water for 10 minutes, then blend chiles with garlic, apple vinegar, dried oregano, and half the salt into a smooth glaze.
- 02
Coat chicken thighs evenly with the guajillo chile glaze and allow to marinate at room temperature for 10 minutes.
- 03
Preheat oven to 400°F (200°C).
- 04
Toss diced nopales and red onion wedges with olive oil and remaining salt in a bowl.
- 05
Heat an oven-safe skillet over medium-high heat and sear marinated chicken thighs skin-side down for 4 minutes until browned.
- 06
Flip chicken thighs skin-side up, scatter the seasoned nopales and onion around the pan, and transfer skillet to the preheated oven.
- 07
Roast for 22 minutes until chicken internal temperature reaches 165°F (74°C) and nopales are tender before serving warm.
A LITTLE KITCHEN KNOW-HOW
Sear-and-Roast Skillet Method
Starting proteins on the stovetop creates deep searing, while finishing in the oven ensures even heat distribution alongside vegetables.
Notes from the kitchen
- Pre-searing skin-side down renders excess fat and establishes a crisp skin before finish-roasting with vegetables.
- Fresh nopales can be substituted with rinsed jarred nopales if fresh paddles are unavailable.
- Original home-cooking adaptation inspired by Mexican; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
