Tangy Lime Chicken Thighs with Pepita Mole Recipe: A Zesty Delight

Pepita mole with lime-infused chicken thighs upgrades an ordinary dinner into a sensational culinary adventure.

Bold Mexican-inspired flavors dance across your palate with remarkable complexity.

Each tender chicken thigh carries a bright, zesty essence that penetrates deep into the meat.

The nutty pepita sauce adds unexpected richness and warmth to every single bite.

Complex spices interweave creating a harmonious symphony of taste and texture.

Regional ingredients collaborate to elevate this seemingly simple protein into something extraordinary.

You’ll want to savor every remarkable morsel.

Pairing Lime-Infused Chicken Thighs with Pepita Mole with Sides

• Spark Citrus-Spice Wine Pairing: Crisp white wines like New Zealand Sauvignon Blanc or Spanish Albariño perfectly complement the lime-infused chicken's bright acidity and complex spice profile.
• Transform with Mexican-Inspired Beverage: Craft a refreshing michelada cocktail using Mexican lager, lime juice, and tajín seasoning to echo the dish's zesty and smoky undertones.
• Elevate with Herbal Side Companions: Create a simple cilantro-lime quinoa salad or roasted poblano rice that harmonizes with the pepita mole's nutty, complex flavors and adds textural contrast.
• Balance with Cool Creamy Accent: Prepare a quick Mexican crema or yogurt-based sauce with lime zest and fresh herbs to cut through the richness of the chicken and mole sauce.

Creative Variations of Lime-Infused Chicken Thighs with Pepita Mole

• Smoky Poblano Remix: Replace pepita mole with a roasted poblano cream sauce, adding smoked jalapeños for extra heat and depth. Use goat cheese instead of cotija for a tangy finish.
• Tropical Citrus Fusion: Swap lime for orange and add mango chunks to the mole sauce. Incorporate coconut milk for a creamy Caribbean-inspired variation that brightens the chicken's flavor profile.
• Herb Garden Celebration: Introduce fresh herbs like oregano, thyme, and rosemary to the chicken seasoning. Create a green herb-based mole using pumpkin seeds, adding parsley and mint for a fresh, vibrant twist on the original recipe.
• Mediterranean Crossover: Replace pepitas with toasted almonds, incorporate sumac and za'atar spices. Use preserved lemon instead of fresh lime and add a touch of harissa for a Middle Eastern-inspired take on the chicken dish.

Lime-Infused Chicken Thighs with Pepita Mole: A Flavorful Fusion

• Elevate Flavor Complexity: Layered spices like smoked paprika, coriander, and allspice create a complex taste profile that dances across your palate with bold, unexpected combinations.
• Master Culinary Techniques: The recipe showcases professional cooking methods including searing, deglazing, and blending that transform simple ingredients into restaurant-quality dishes without requiring advanced chef skills.
• Nutrient-Packed Powerhouse: Packed with high protein (45g), healthy fats from pepitas, and vibrant vegetables, this dish delivers substantial nutrition while offering rich, satisfying flavors that make healthy eating feel indulgent.
• Quick Weeknight Gourmet: From prep to plate, this chicken thigh recipe takes under an hour, making it perfect for busy home cooks wanting a sophisticated meal without spending hours in the kitchen.

Key Ingredients for Lime-Infused Chicken Thighs with Pepita Mole

• Chicken Thighs (Bone-In, Skin-On): Juicy and flavorful cuts that crisp beautifully on the outside while staying tender and moist inside.
• Celery Salt: Adds a savory, herbaceous depth with a salty edge that enhances the chicken’s flavor.
• Ground Coriander (Medium-Fine): Brings a warm, citrusy note that complements the brightness of the lime.
• Smoked Paprika: Infuses the dish with subtle heat and a rich, smoky layer.
• Whole Allspice: Offers warm, clove-like flavor that adds complexity to the seasoning blend.
• Cinnamon Stick (Sliced): Imparts sweet spice and warmth to the mole sauce with earthy undertones.
• Roma Tomatoes (Halved): Serve as a juicy, slightly tangy base for the mole, balancing richness with brightness.
• Large Shallots (Halved): Add delicate sweetness and depth to the sauce when roasted or sautéed.
• Garlic Cloves (Peeled): Provide savory intensity that deepens the flavor of the mole.
• Anaheim or Poblano Peppers (Stemmed and Seeded): Mildly spicy with a smoky, vegetal character that forms the backbone of the mole.
• Vegetable Broth: Adds body and savory liquid to blend all mole components into a smooth, flavorful sauce.
• Chipotle Chiles in Adobo: Smoky, spicy, and rich—these bring deep complexity and heat to the mole.
• Adobo Sauce: Intensifies the smoky spice with rich, tangy undertones.
• Unsalted Roasted Pepitas: Nutty and earthy seeds that thicken and flavor the mole while adding crunch as a garnish.
• Sweet Cream Butter (Cut into Squares): Adds silky texture and richness, helping to emulsify the mole.
• Lime (Thinly Sliced): Infuses the chicken with fresh citrus flavor during cooking and adds brightness to the finished dish.
• Olive Oil: Used for roasting and sautéing, bringing smoothness and richness to the base flavors.
• Shallot (Chopped): Savory and slightly sweet, it enhances the aromatic layer of the sauce.
• Garlic (Grated): Delivers bold, concentrated flavor that melts smoothly into the sauce.
• Dry White Wine: Brightens and deglazes the pan while adding acidity and depth to the mole.
• Fresh Cilantro: Herbal, citrusy notes that bring freshness and balance to the rich mole.
• Lime Zest and Juice: Sharp, tangy elements that lift and unify the flavors in the dish.
• Cotija Cheese Crumbles: Salty, crumbly cheese that adds a creamy, tangy finish on top of the plated chicken.

How to Prepare Lime-Infused Chicken Thighs with Pepita Mole

Step 1: Prepare the Oven

Crank up your oven to a blazing 450°F, getting ready to roast some incredible flavors.

Step 2: Season the Chicken

• Celery salt
• Coriander
• Smoked paprika
• Olive oil

Carefully tuck lime slices and butter underneath the chicken skin for extra juiciness.

Step 3: Sear the Chicken

Heat a skillet to sizzling hot. Place chicken skin-side down to create a golden, crispy exterior. Flip and set aside temporarily.

Step 4: Create the Flavor Base

• Shallots
• Garlic

Splash in white wine to deglaze the pan, then stir in the pepita mole sauce, creating a rich, complex foundation.

Step 5: Simmer to Perfection

Return chicken to the skillet, coating partially with sauce. Let it simmer until chicken is completely cooked through.

Step 6: Craft the Pepita Mole Sauce

• Tomatoes
• Shallots
• Garlic
• Peppers

Toast pepitas with allspice and cinnamon. Blend with broth and chipotle chiles. Strain the sauce and brighten with lime zest and juice.

Step 7: Plate and Garnish

• Fresh cilantro
• Lime zest
• Crumbled cotija cheese

Serve hot and enjoy your flavor-packed dish!

Tips for Making Perfect Lime-Infused Chicken Thighs with Pepita Mole

• Maximize Skin Crispiness: Pat chicken thighs completely dry before searing to ensure golden, crispy skin that locks in juices and flavor.
• Balance Mole Intensity: Taste and adjust pepita mole sauce's heat by gradually adding chipotle chiles, allowing control over spice levels.
• Herb Freshness Boost: Add fresh cilantro just before serving to preserve its bright, vibrant flavor and aromatic qualities.
• Temperature Precision: Use a meat thermometer to check chicken reaches 165°F internally, guaranteeing perfect doneness without overcooking.
• Lime Zest Magic: Microplane fresh lime zest right before garnishing to release maximum citrusy oils and enhance overall dish brightness.

Storing and Reheating Lime-Infused Chicken Thighs with Pepita Mole

• Refrigeration: Store leftover chicken thighs and pepita mole sauce in separate airtight containers within two hours of cooking. Cool the dish completely before sealing to prevent bacterial growth and maintain fresh flavors. Refrigerated leftovers will stay delicious for up to 3-4 days.
• Freezing: Wrap chicken and sauce individually in freezer-safe containers or heavy-duty freezer bags. Press out excess air to prevent freezer burn. Frozen dishes maintain optimal quality for 2-3 months. Label containers with the date to track freshness.
• Reheating: Gently warm chicken in a covered skillet with a splash of broth or water to prevent drying. Use medium-low heat and stir occasionally, bringing the internal temperature to 165°F. Alternatively, microwave in 30-second intervals, stirring between each interval to distribute heat evenly.

Lime Chicken Thighs with Pepita Mole Recipe

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4.7 from 39 reviews

• Total Time: 50 minutes
• Yield: 4 1x

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Description

Mexican-inspired lime-infused chicken thighs showcase bold flavors from a rich pepita mole sauce. Tender chicken meets complex, nutty spices in this delicious culinary journey you’ll savor with every delightful bite.

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Ingredients

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Main Protein:

• 4 chicken thighs, bone-in, skin-on

Spices and Seasonings:

• 1 to 1.5 teaspoons celery salt
• 1 teaspoon freshly ground coriander seed, medium-fine grind
• 1 teaspoon smoked paprika
• 2 whole allspice
• 1 (2-inch) cinnamon stick, sliced

Mole and Accompaniment Ingredients:

• 2 Roma tomatoes, halved
• 2 large shallots, halved
• 2 to 3 garlic cloves, peeled
• 2 Anaheim or poblano peppers, stemmed and seeded
• 2 cups vegetable broth
• 3 chipotle chiles in adobo sauce
• 1 tablespoon adobo sauce
• 0.75 cup (177 ml) unsalted roasted pepitas, plus more for garnish
• 2 to 3 ounces (56 to 85 grams) real sweet cream butter, cut into small squares
• 1 large lime, thinly sliced
• Olive oil
• 1 large shallot, chopped
• 2 to 3 cloves garlic, grated
• 0.5 cup (118 ml) dry white wine
• 2 heaping tablespoons fresh cilantro
• Lime zest and juice
• Cotija cheese crumbles

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Instructions

1. Heat the oven to 450°F (230°C) and prepare a robust roasting environment for transforming vegetables into caramelized delicacies.
2. Create a vibrant spice blend using celery salt, ground coriander, smoked paprika, and extra virgin olive oil, carefully tucking thin lime slices and unsalted butter underneath the chicken skin for enhanced moisture and flavor infusion.
3. Position the chicken skin-side down in a scorching hot cast-iron skillet, developing a crisp golden exterior through direct heat contact, then gently flip and transfer to a temporary resting plate.
4. In the same skillet, sauté finely minced shallots and crushed garlic until translucent, deglazing the pan with a splash of crisp white wine to capture all the intense flavor remnants.
5. Introduce the luxurious pepita mole sauce into the skillet, stirring thoroughly to integrate the complex flavors and create a rich, velvety coating.
6. Reintroduce the seared chicken into the sauce, ensuring partial coverage, and allow it to simmer gently until the internal temperature reaches a safe 165°F (74°C).
7. For the pepita mole preparation, roast roma tomatoes, shallots, garlic, and dried chili peppers until they develop deep, smoky charred edges and concentrated flavors.
8. Toast raw pepitas with ground allspice and cinnamon, releasing their nutty aromatics, then blend with rich chicken broth and smoky chipotle chiles until achieving a smooth, consistent texture.
9. Strain the mole sauce through a fine-mesh sieve to ensure a silky finish, then brighten with fresh lime zest and tangy lime juice.
10. Finish the dish by garnishing with fresh cilantro leaves, additional lime zest, and crumbled cotija cheese, creating a visually stunning and flavor-packed presentation.

Notes

• Master this zesty chicken dish that transforms ordinary weeknight dinners into a flavor-packed Mexican-inspired experience.
• Advance prep lets you conquer the complex mole sauce with confidence, breaking down intimidating steps into manageable techniques.
• Toasting pepitas unleashes their nutty essence, creating a rich foundational layer for the deeply complex sauce.
• Searing chicken skin guarantees a crispy exterior while maintaining tender, juicy meat that absorbs the vibrant mole’s intricate flavors.
• Deglazing the skillet with white wine captures concentrated browned bits, elevating the sauce’s depth and complexity.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Dinner, Lunch
• Method: Grilling
• Cuisine: Mexican

Nutrition

• Serving Size: 4
• Calories: 750 kcal
• Sugar: 4g
• Sodium: 950mg
• Fat: 50g
• Saturated Fat: 15g
• Unsaturated Fat: 30g
• Trans Fat: 0.5g
• Carbohydrates: 40g
• Fiber: 6g
• Protein: 45g
• Cholesterol: 120mg