Taco Chicken Thighs with Beans and Corn is a one pot meal that’s perfect on it’s own or served on top of rice!
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Chicken thighs are one of my favorite parts of the chicken. Chicken thighs and chicken legs are my favorite, and I fell in love with them even more when I started making Garlic Roasted Chicken Thighs a few years ago. I’ve taken my beloved garlic chicken thigh recipe and given it a taco twist! Its great on it’s own but even better than paired with Jasmine rice!
What you’ll need to make Taco Chicken Thighs with Beans and Corn:
- bone-in, skin-on chicken thighs
- taco seasoning
- Olive Oil
- corn
- black beans
- *You’ll also need foil and a oven proof skillet (or large baking dish)
- **Optional plating — serve over jasmine rice**
- Fresh Parsley or Fresh Cilantro for top
Pre-heat oven to 300F.
Lay the chicken thighs, skin up, in a dutch oven or large oven proof skillet. Season both sides of thighs with taco seasoning. Drizzle the olive oil onto the chicken.
Turn the chicken over so that the skin is facing down.
Pour corn and black beans over chicken.
Cover pot or skillet with foil, crimping the edges tightly and place into the preheated oven.
Bake chicken for 45 minutes.
CAREFULLY remove from the oven and flip the chicken thighs so that the skin side is up.
Carefully place foil back on top and bake for 1 hour.
Remove foil.
Scoop out some of the juices and place in a small bowl.
Turn the broiler on.
Let the chicken thighs sit in the oven, under the broiler for 7-10 minutes or until the tops are golden brown and crispy.
Drizzle with chicken drippings before serving.
Garnish with Fresh Parsley or Fresh Cilantro
**Optional plating — serve over jasmine rice**
More Chicken recipes to try:
- Apricot Glazed Drumsticks Sheet Pan Meal
- Roasted Chicken Leg Arroz Con Pollo
- Garlic Roasted Chicken Thighs
Taco Chicken Thighs with Beans and Corn
Taco Chicken Thighs with Beans and Corn is a one pot meal that's perfect on it's own or served on top of rice! Pre-heat oven to 300F. Lay the chicken thighs, skin up, in a dutch oven or large oven proof skillet. Season both sides of thighs with taco seasoning. Drizzle the olive oil onto the chicken. Turn the chicken over so that the skin is facing down. Pour corn and black beans over chicken. Cover pot or skillet with foil, crimping the edges tightly and place into the preheated oven. Bake chicken for 45 minutes. CAREFULLY remove from the oven and flip the chicken thighs so that the skin side is up. Carefully place foil back on top and bake for 1 hour. Remove foil. Scoop out some of the juices and place in a small bowl. Turn the broiler on. Let the chicken thighs sit in the oven, under the broiler for 7-10 minutes or until the tops are golden brown and crispy. Drizzle with chicken drippings before serving. Garnish with Fresh Parsley or Fresh Cilantro **Optional plating -- serve over jasmine rice**
Taco Chicken Thighs with Beans and Corn
Ingredients
Instructions
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Fabulous…this looks so good & sound too delicious, i can’t wait to try it…am a big fan of chicken…and this is one of my favorite recipe….Thanks for sharing…!
Thanks so much for checking it out! I hope you love it!
Oh Angie – this is amazing. Pinned!! I’m so glad you joined our party. Thanks for sharing at the What’s for Dinner party. Have a fabulous week!
Would there be a difference in cook time for boneless skinless thighs?
I haven’t made this with boneless thighs BUT Boneless thighs probably only need about 45 minutes (less if cooking at a higher temp) but just make sure the chicken reaches an internal temperature of 165°F