Chicken and Other Poultry/

Crispy Chicken Thighs with “Creamy” Jalapeño Salsa



  • 2tablepoons vegetable oil
  • 4 bone-in, skin-on chicken thighs
  • 3 or 4 knob onions or green onions, cut into 1/2-inch slices
  • 3 garlic cloves cut into 1/2-inch slices
  • For the Salsa
  • 3fresh jalapeno chiles , stems removed
  • 6whole garlic cloves
  • 1cup olive oil
  • Juice of one lime
  • Salt
  • A fewsprigs cilantro


Film a large (10-inch) skillet with oil and set it over medium-high. Place the chicken thighs skin-side down and cook until the skin turns golden brown, about 7 to 8 minutes. Reduce the heat to medium, flip chicken over and add the knob onions and garlic to the skillet. Season with 1 teaspoon salt and cook for another 7 to 8 minutes. Remove the chicken from the pan and set aside.

In a small sauce pot set over high heat, add the jalapeños, garlic, salt and 2 cups of water and bring to a boil. Reduce heat and simmer until garlic is soft, about 10 minutes. Remove from the heat and let cool completely.  Drain the chiles and garlic, then chop the chiles into smaller pieces.  Place the chopped chiles and garlic in a blender jar and blend at a medium speed. While the blender is running, slowly add in the olive oil. Add a few sprigs of cilantro, lime and salt, about 1/2 teaspoon and blend.

Remove chicken from the bone and slice into ½-inch strips. Add the chicken pieces back to the skillet with the onions and garlic, stirring to combine. Scoop the mixture into warm tortillas and finish with a generous amount of the jalapeño salsa and cilantro.


  1. There is no preparation specified for the lime addition to the salsa. Surely it isn’t really dropped in whole?

  2. My husband and I have lived in Mexico and other Latin American countries for over twenty years. We discovered you on the internet and now love receiving your recipes! They are great and give a new life to our standard Mexican food. Muchas gracias and keep up the wonderful work! Laura

  3. So happy to have found you! As American expats living in Mexico and beyond for over twenty years your recipes are a great addition to our repertoire of dining fare. Keep up the wonderful work and wishing you continued success. Laura

  4. Do you have an idea how long the salsa will keep in the fridge? Is it one of those three-day deals, or can you have it longer? It would be great to have this in a squeeze bottle for the odd egg or potato dish.

  5. I really appreciate the videos and the chef’s comments and recipes ! It would be super to be able to print the recipes without the picture of the videos !

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