🍗 Mexican Ranch Chicken Thighs with Corn Salsa

These Mexican Ranch Chicken Thighs have crisp burnished skin, juicy meat and plenty of smoky, tangy flavour from our Mexican Ranch Rub. A fresh sweetcorn, tomato and lime salsa keeps the plate colourful and balanced.

The oven does most of the work, making this an easy family dinner or relaxed weekend meal.

🥣 Ingredients

• 8 bone-in, skin-on chicken thighs
• 2½ tbsp Mexican Ranch Rub
• 1½ tbsp vegetable or rapeseed oil
• ½ tsp salt
• 300g sweetcorn
• 2 ripe tomatoes, diced
• 1 red pepper, finely diced
• ½ red onion, finely chopped
• Juice of 1 lime

⏱ Timings

• Preparation: 15 minutes
• Cooking: 40–45 minutes
• Serves: 4

🍳 How to Make Mexican Ranch Chicken Thighs

1. Preheat the oven to 200°C fan. Pat the chicken dry and place it in a roasting tin.
2. Mix the Mexican Ranch Rub with the oil and salt, then rub it over and beneath the chicken skin.
3. Arrange the thighs skin-side up with a little space between them. Roast for 40–45 minutes until deeply golden and cooked through.
4. Check the thickest part reaches 75°C, then rest for 5 minutes.
5. Meanwhile, mix the sweetcorn, tomato, pepper, onion and lime juice. Season lightly and serve alongside the chicken.

🍚 Serving Suggestions

Serve with rice, warm flatbreads, potato wedges or a green salad. Leftover chicken is excellent cold in wraps.

✨ Why This Recipe Works

Drying the skin and leaving space in the tin encourages crispness. Seasoning beneath the skin flavours the meat, while the fresh acidic salsa cuts through the richness.

🌶 Spice & Dipity Product Used

Our Mexican Ranch Rub brings smoky chilli, tomato, garlic and herb flavour to chicken, beef, pork, tofu and vegetables.

🔗 More Mexican Ranch Rub Recipes

• Mexican Ranch Chicken Thighs with Corn Salsa
• Smoky Ranch Beef & Pepper Kebabs
• Crispy Mexican Ranch Potato Wedges
• Mexican Ranch Pulled Pork Buns
• Ranch-Spiced Aubergine & Black Bean Bake
• Mexican Ranch Cheddar Cornbread

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Make this recipe with our Mexican Ranch Rub.