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This recipe delivers great, balanced flavors. I used skinless, boneless thighs (organic) because that's what I had in the freezer, and I used 5 big, fat, seeded jalapeños because Fresnos are unknown to my small town grocery store. I also used limes instead of lemon because that's what I had. I cut the cooking time about 10 minutes because of the absence of bone and skin, and I put the spice mixture all over the skinned chicken before roasting. But I followed the proportions the first time through to see what we liked. Just delicious, as written. And it was just as fast as promised. BTW, my New Mexican chili powder on hand was the mild variety. Really good overall. We will use the leftover sauce on other yummy things. I served this with corn sautéed off the cob with carrot and green onion, a bit of cotija cheese. And cucumber salad from my garden. A summer festival of flavors.