An easy fix for a quick chicken dish, and tastes just like what Grandma always makes when we come to visit. I served with Cuban-style seasoned black beans and rice. So good!



Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Combine 1/2 tablespoon olive oil, balsamic vinegar, chili powder, paprika, garlic powder, and onion powder in a large resealable plastic bag. Season with salt and pepper. Add chicken thighs. Seal bag and shake until chicken thighs are evenly coated.

  • Marinate in the refrigerator, 15 to 30 minutes.

  • Heat remaining oil in a skillet over medium heat. Add onion and garlic; saute until fragrant and translucent, about 5 minutes. Add chicken thighs to the skillet. Cover and cook until inside is no longer pink and juices run clear, about 25 minutes.

Nutrition Facts

204 calories; 12.7 g total fat; 68 mg cholesterol; 104 mg sodium. 2.5 g carbohydrates; 19.4 g protein; Full Nutrition