Oven-Roasted Chicken Thigh Tacos with Homemade Spice Rub

By AislePrompt Editorial · Published 2026-05-21 · Updated 2026-05-21

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Juicy oven-roasted chicken thighs coated in a fragrant spice rub, sliced and served in tortillas for a simple and flavorful taco dinner. This Mexican-inspired Cinco de Mayo recipe, ready in about 50 minutes, pairs bone-in skin-on chicken thighs, olive oil, chili powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 40 min Serves 4 Mexican cuisine 450 cal/serving

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Ingredients

4 (about 2 lbs) bone-in skin-on chicken thighs
2 tbsp olive oil
2 tsp chili powder
1 tsp smoked paprika
1 tsp ground cumin
1 tsp garlic powder
1 tsp onion powder
1 1/2 tsp salt
1/2 tsp black pepper
8 corn tortillas
4 fresh lime wedges
1/4 cup, chopped fresh cilantro
1/2 cup, for serving (optional) sour cream

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Instructions

Step 1: Preheat oven to 425°F. In a small bowl, combine 2 tsp chili powder, 1 tsp smoked paprika, 1 tsp ground cumin, 1 tsp garlic powder, 1 tsp onion powder, 1 1/2 tsp salt, and 1/2 tsp black pepper.
Step 2: Pat 4 bone-in skin-on chicken thighs dry with paper towels and rub evenly with 2 tbsp olive oil, then coat thoroughly with the spice mixture.
Step 3: Place the chicken thighs on a rimmed baking sheet lined with foil or parchment. Roast in the preheated oven for 35-40 minutes until the skin is crispy and the internal temperature reaches 165°F.
Step 4: Remove the chicken from the oven and let rest for 5 minutes. Slice the chicken meat off the bone into strips.
Step 5: Warm 8 corn tortillas on a dry skillet over medium heat for 30 seconds per side until pliable.
Step 6: Assemble the tacos by dividing the sliced chicken among the tortillas, topping with 1/4 cup chopped fresh cilantro and a squeeze of fresh lime juice from 4 wedges. Serve with 1/2 cup sour cream on the side if desired.