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!

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Recipe Summary

prep:
15 mins
cook:
30 mins
additional:
15 mins
total:
1 hr
Servings:
4
Yield:
4 servings
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Ingredients

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

Directions

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.

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  • 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

205 calories; protein 19.4g; carbohydrates 2.5g; fat 12.7g; cholesterol 68.4mg; sodium 103.9mg. Full Nutrition
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