Salsa Chicken Thighs Recipe

Salsa Chicken Thighs Recipe

Looking for a new Chicken Thigh recipe? Give this one a try….

This recipe creates very moist, almost fall off the bone chicken, that is full of flavor.

Serve with Spanish Rice or a Corn Salad and you will have a fabulous meal!



  • 8 Chicken Thighs
  • 2 Cups Salsa
  • 1/4 Cup Brown Sugar
  • 1/4 Cup Red Wine (I used a Cabernet)
  • 2 Tablespoons Dijon Mustard
  • 2 Tablespoons Canola Oil


1. Preheat oven to 425 Degrees. Spray a 9 x 14 Baking dish with non stick cooking spray and set aside.

2. In a medium size mixing bowl, stir together the Salsa, Brown Sugar, Dijon Mustard and the Red Wine and set aside.

3. Add the Oil to a large skillet. Over medium high heat, brown the Chicken Thighs skin side down, then transfer them to the prepared baking dish, with skin side up.

4. Pour the Salsa mixture over all the Chicken Thighs.

5. Place the Chicken Thighs in the oven and bake for 30-40 minutes. Check for an internal temperature of  165-170 on your meat thermometer to ensure they are done.

6. When the Chicken Thighs are done, remove from oven and cover the pan with foil and allow them to rest for 4-5 minutes before serving.

Serve on a bed of shredded Lettuce with a dollop of Sour Cream on top. A side of Spanish Rice or a Corn Salad also compliment this entree.

Recipe by: Hot Dish Homemaker



Print Friendly
Hot Dish Homemaker

Hot Dish Homemaker

I love cooking for family and friends and decided to create the Hot Dish Homemaker blog as a forum to share my recipes and love for cooking. I hope you will inspired to try my recipes and share them with your friends and family! Enjoy!

You may also like...

Leave a Reply

Your email address will not be published. Required fields are marked *