These are great in tacos, quesadillas, and hot hoagies. There likely won’t be leftovers unless you scale up

Ingredients #

• 1.5 - 2 lbs chicken thighs
• 1/4 cup mayo
• 1 lime
• 1 tsp garlic powder
• 1 tsp kosher salt
• 1-2 tsp cinnamon-sugar mix¹
• 1/4 tsp Mexican oregano
• flaky salt (optional)

Marinade #

1. Debone chicken thighs if needed, cut into bite-size pieces
2. In medium bowl, mix chicken with mayo², garlic powder, kosher salt, half cinnamon-sugar mix, and Mexican oregano
3. Put in fridge uncovered for up to 12 hours

Skillet Method #

1. Take chicken out of fridge for at least 30 minutes, to take the chill off
2. Set skillet over high heat until water skitters across the pan³
3. Add chicken to skillet and spread out with spoon. Lower heat to medium-high and cook for a few minutes without stirring
4. Add 1 tsp cumin and a couple pinches of kosher salt. Stir every couple minutes
5. Once the chicken is golden, add 1 tsp cinnamon-sugar mix and stir. Lower heat to medium and cook for a few minutes, stirring occassionally and gently⁴
6. Move chicken to serving plate, and finish with fresh lime juice and flaky salt (or kosher salt)

Sheet Pan Method #

1. Take chicken out of fridge for at least 30 minutes, to take the chill off
2. With oven rack on the top slot, set broiler to high
3. Spread chicken on sheet pan, so that there is no overlap. Broil for 5 minutes
4. Flip chicken pieces and broil for a few more minutes, or until nearly all sides are a golden color
5. Sprinkle 1 tsp cinnamon-sugar mix over chicken and stir. Broil for a couple more minutes, keeping an eye so it doesn’t burn
6. Move chicken to serving plate, and finish with fresh lime juice and flaky salt (or kosher salt)

Notes #

1. Cinnamon-Sugar => You should keep this mix on hand, it’s the best on buttered toast
2. Mayo Marinade => Yes, mayo. Yes, this will look gross. It sounds gross when you mix it too!
3. Water Drop Test => AKA reaching the Leidenfrost point. In general, when searing or sautéing, add your meat or oil after the pan hits this point. You’ll have less issues with food sticking to the pan
4. Sticky Bits => Don’t scrape up the stuck-on, brown bits when stirring the chicken. After you’re done and the skillet is cooled down, let the skillet soak with soapy dishwater for a while. Lodge pan scrapers are the best tool for the job, for the rest