Ingredients

  • 8 chicken thighs, boneless and skinless
  • 1 tablespoon ground cumin
  • 1/2 tablespoon black pepper
  • 1/2 tablespoon kosher salt
  • 1/2 tablespoon ground oregano
  • 1/2 tablespoon dried thyme
  • 1/2 tablespoon chili powder
  • 1/2 teaspoon cayenne pepper
  • 1/2 tablespoon paprika
  • Olive oil
  • Salsa
  • 15 ounces black beans, drained and rinsed
  • 4 cloes garlic, minced
  • 1/2 teaspoon fresh ginger, minced
  • 2 vine tomatoes, deseeded and chopped
  • 1 Persian cucumber, chopped
  • 1 mango, chopped
  • 1 small red onion, minced
  • 1 serrano pepper, minced
  • 2 Juice and zest of limes
  • 1/8 cup olive oil, plus more if desired
  • Kosher salt

Ready In 45 Minutes

Servings: 4

Cooking Instructions

Step 1

  • Preheat the oven to 375 degrees.
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Step 2

  • On a small plate, toss together the dried spices until evenly mixed and press both sides of the chicken into the spices to coat. Set aside.
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Step 3

  • Drizzle a bit of olive oil into a stove top grill pan or frying pan over medium high heat. Once hot, sear both sides of the chicken, approximately 1-2 minutes per side. Immediately slide the pan into the oven.
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  • EQUIPMENT:
  • Length: 2 minutes

Step 4

  • Bake for 10-15 minutes or until the juices run clear.
  • EQUIPMENT:
  • Length: 15 minutes

Step 5

  • As the chicken cooks, carefully mix together the ingredients for salsa, adding more olive oil to taste. Salt to taste before serving with the chicken.
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