Mixiotes is a traditional Mexican barbecue dish that cooks marinated meats in tightly wrapped packets (using either parchment paper or leaves). These smoky chicken thighs cooked alongside oranges and onions take cues from that method, cooking in big packets. By tightly wrapping everything together, the chicken steams in a flavorful sauna that imbues them with a bold flavorful and burnt crimson hue. The steam keeps the chicken thighs moist and tender despite the long cooking time while the spice mix loosens up and mingles with the juices to create a bold sauce that clings to the chicken.
Chicken thighs are the ideal cut of meat for this recipe. Unlike chicken breasts, which become tough and dry the longer they cook, thighs become tender and perfectly shreddy as they slowly cook—so there’s no need to open the packets and check on them. You can cook them for the full hour and know that they will come out perfectly cooked.
Recipe information
Total Time
1½ hours
Yield
4–6 Servings
Ingredients
Preparation
Step 1
Place a rack in middle of oven; preheat to 375°. Place 8 garlic cloves, finely grated, 2 canned chipotle chiles in adobo sauce, finely chopped, and 2 Tbsp. adobo sauce, ⅓ cup tomato paste, 2 Tbsp. apple cider vinegar, 2 Tbsp. Diamond Crystal or 1 Tbsp. plus ½ tsp. Morton kosher salt, 2 Tbsp. smoked paprika, 2 Tbsp. sugar, and 2 Tbsp. vegetable oil in a large bowl. Squeeze in juice from 1 large orange; whisk to combine. Cut remaining 1 large orange into quarters, add along with 6 large skinless, boneless chicken thighs (about 2½ lb.), patted dry, and 2 large red onions, cut through root ends into ½"-thick wedges, and toss to coat.
Step 2
Place 2 very large sheets of parchment paper on a surface. (Use 2 overlapping smaller sheets to make 1 very large sheet if needed.) Divide chicken mixture between sheets; bring up sides of each into the center and scrunch together to make a parcel. Tightly tie closed with kitchen twine. Place on a rimmed baking sheet and bake, rotating baking sheet once, 1 hour (chicken should be cooked through and onions tender). Open parcels on baking sheet (to keep juices in); shred chicken. Serve with warm tortillas, cilantro leaves with tender stems, and lime wedges for building tacos.
Recipe notes
Back to topSee Related Recipes and Cooking Tips
The Most-Saved Recipes in the Epicurious App in February 2025
Like golden chicken and “one of the best soups I’ve ever made.”
