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Baked Fiesta Chicken

Dan George
Course Main
Servings 6 servings


  • 5 pounds chicken drumsticks
  • 1 cup canola or olive oil
  • 5 cloves of garlic smashed and skins removed
  • 1/4 cup fresh lime juice
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
  • 1 teaspoon oregano
  • 1 teaspoon cumin
  • 1 tablespoon taco seasoning
  • 2 14.5 ounce cans Ro-Tel, drained
  • Fresh lime wedges and fresh cilantro for garnish optional


  • Add all the oil, garlic, lime juice, salt, pepper, paprika, oregano, cumin and taco seasoning into a bowl and whisk together.
  • Add the chicken thighs to a resealable plastic bag and pour the marinade in.
  • Shake the bag around to cover all the drumsticks then place in the refrigerator for up to 8 hours.
  • Preheat the oven to 400 degrees.
  • Spray a skillet with cooking spray and heat over medium high heat.
  • Remove the drumsticks from the marinade and wipe off each drumstick with a paper towel removing most of the marinade.
  • Brown in the skillet for 5 minutes per side until browned then remove to a baking dish.
  • Add the drained Ro-tel to the baking dish, cover and bake for 40 minutes.
  • Garnish with fresh lime juice and cilantro if desired and serve.