• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Summer Recipes
  • Recipe Index
  • Sweets
  • About
  • How To's

Where Is My Spoon

menu icon
go to homepage
  • Summer Recipes
  • Recipe Index
  • Sweets
  • About
  • How To's
    • Facebook
    • Pinterest
    • Twitter
  • search icon
    Homepage link
    • Summer Recipes
    • Recipe Index
    • Sweets
    • About
    • How To's
    • Facebook
    • Pinterest
    • Twitter
  • ร—
    Where Is My Spoon > Recipes > Main Dishes

    Mexican Chicken Legs (Drumsticks and Thighs)

    Last modified: Apr 29, 2022 ยท Published by Adina, Apr 29, 2022 ยท 3 Comments

    Jump to Recipe
    pinterest image with title of salsa verde chicken in a pot.

    A simple recipe for cooking Mexican chicken legs. Chicken drumsticks and thighs simmered in spicy salsa verde; you will only need three ingredients for a delicious meal.

    close up of mexican chicken drumsticks in a white dutch oven sprinkled with herbs.

    If you like Mexican food, you will love these Mexican chicken legs. Itโ€™s such an easy chicken recipe with superb results! Tender chicken drumsticks and chicken thighs slowly simmer in salsa, with some zucchini added along the way and a bit of rice for serving.

    Try another truly delicious Mexican recipe, our beloved Refried Bean Chili.

    Jump to recipe
    • Recipe ingredients
    • Step-by-step instructions
    • Expert tip
    • Recipe FAQs
    • How to use leftovers?
    • How to serve?
    • Recipe
    • Mexican Chicken Legs (Drumsticks and Thighs)

    Recipe ingredients

    Chicken: I had whole chicken legs (quarters), which I divided at the joint before cooking. Otherwise, you can buy a mixture of drumsticks and thighs or use only drumsticks or only thighs. Try another thigh recipe, these delicious Honey Harissa Chicken Thighs.

    Salsa Verde: Your favorite brand of salsa verde or homemade salsa.

    Other ingredients: one zucchini, olive oil, salt, and black pepper.

    close up mexican chicken drumsticks and thighs sprinkled with parsley in a pot.

    Step-by-step instructions

    Pan: You will need a large and shallow Dutch oven or another large and shallow heavy-bottomed pan with a fitting lid.

    How to divide chicken legs at the joint?

    • Hold the thigh with one hand and the chicken leg with the other. Bend the leg until the joint dislocates.
    • Cut through the dislocated joint with a sharp knife or use kitchen shears. Remove the excess fat and skin.

    How to fry the chicken?

    • Brown meat: Heat the oil on high heat in a large skillet. Place chicken parts, skin side down, in the pan, and fry on medium heat without moving until the skin is deeply golden, 4-5 minutes or so. Flip the meat and continue cooking on the other side for another 4-5 minutes or until golden (1).
    • Simmer: Add salsa verde and water to the frying pan. Simmer, covered, on low heat for about 25 minutes (2).
    collage of two pictures of browning chicken parts in a white pot and adding sauce.

    • Add the zucchini chunks (3) and continue simmering for 15 minutes or until the Mexican chicken drumsticks and thighs are cooked through.
    • Remove the lid from the pan during the last 5 minutes of cooking to reduce the sauce slightly (4).
    • Taste and add some salt, if necessary.
    collage of two pictures of cooking chicken and zucchini and then the finished dish.

    Expert tip

    When browning the legs, only flip them when you notice that you can easily lift them without the skin sticking to the bottom of the pan. Don't rush, or all the nice golden skin will be lost.

    Recipe FAQs

    How to check if the chicken is done?

    The best way of checking is with a meat thermometer (the Amazon affiliate link opens in a new tab); cook until the internal temperature reaches 165ยฐF/75ยฐC.
    If you donโ€™t have one, take a leg out of the pan and make a small cut on the underside of the chicken, near the bone. The meat around the bone should be white and not pink or bloody.

    Can I use red salsa for the Mexican chicken?

    Yes, the flavors will be completely different but delicious. Try our Red Sauce Enchiladas, too.

    How to store chicken legs?

    Refrigerate: Let the chicken dish come at room temperature and refrigerate in an airtight container for 3-4 days. Reheat before serving.
    Freeze in an airtight container for up to 3 months. Defrost in the fridge and reheat before serving.

    How to reheat chicken legs?

    Stovetop: Cover and reheat in a heavy-bottomed pan on medium-low heat. Add a splash of water and mix it with the salsa to loosen the sauce. Turn the Mexican chicken legs a few times in the pan while reheating. Make sure the meat is piping hot before serving.
    Microwave covered for about 2 minutes. Check and continue reheating until the meat is hot, checking every minute or so.

    How to use leftovers?

    • Remove the skin and bones from the meat, shred the meat roughly, and mix it with the salsa verde sauce. Use this mixture to make enchiladas, fill tortillas, or make burritos or tacos.
    • Add other ingredients like avocado, cheese, or whatever you like.
    black bowl with rice, chicken and salsa, more chicken in the pot beside it.

    How to serve?

    Serve the Mexican chicken legs with rice. This time, we had brown rice, but white rice is probably more genuine. Or serve the dish with Mexican-style rice, also known as Spanish Rice with Beans.

    You can garnish the dish with fresh cilantro, oregano, or parsley for even more great flavor.

    Make a Mexican menu

    • Starter: Mexican Deviled Eggs with Avocado
    • Sides: Cornmeal Potatoes and Fiesta Corn Salad
    • Dessert: Tres Leches Cake

    Do you like this recipe?

    Please leave a good rating in the recipe card below. Stay in touch through social media: Pinterest, Facebook, and Instagram. Donโ€™t forget to tag #whereismyspoon when you try a recipe!

    Recipe

    close up of mexican chicken drumsticks in a white dutch oven sprinkled with herbs.

    Mexican Chicken Legs (Drumsticks and Thighs)

    A simple recipe for cooking Mexican chicken legs. Chicken drumsticks and thighs simmered in spicy salsa verde; you will only need three ingredients for a delicious meal.
    4.75 from 4 votes
    Print Pin Share GrowSaved! Rate
    Course: Poultry
    Cuisine: Mexican
    Prep Time: 10 minutes minutes
    Cook Time: 40 minutes minutes
    Total Time: 50 minutes minutes
    Servings: 4
    Calories: 546kcal
    Author: Adina

    Equipment

    • Large shallow Dutch oven or another heavy-bottomed pan
    Prevent your screen from going dark

    Ingredients 

    • 4 chicken thighs and 4 drumsticks OR 4 chicken quarters, Note 1
    • 1 tablespoon olive oil
    • 1 ยฝ cups salsa verde 350 g/ 12.5 oz
    • ยฝ cup water 125 ml/ 4 fl.oz
    • 1 medium zucchini about 150 g/ 5.5 oz
    • fine sea salt or Kosher

    Instructions

    • Brown chicken: Heat the oil in the pan. Place the chicken parts, skin side down, in the pan and cook without moving for about 4-5 minutes or until the chicken is golden and you can move it in the pan without the skin sticking to the pan.
    • Flip the chicken and cook on the other side for another 4-5 minutes or until golden.
    • Simmer: Add the salsa verde and water to the pan around the chicken parts and mix shortly. Cover and cook on medium-low heat for 25 minutes.
    • Add zucchini: In the meantime, halve the zucchini lengthwise and slice the halves into chunks. Add them to the pan and continue cooking for another 15 minutes or until the chicken is cooked through.
    • Remove the lid from the pan during the last 5 minutes of cooking time to reduce the liquid slightly.
    • Check chicken: Use a meat thermometer; the internal temperature should be 165ยฐF/75ยฐC (Note 2).
    • Adjust the taste with salt, if necessary.

    Notes

    1. If using whole chicken quarters, divide them at the joint. Hold the chicken thigh with one hand and the chicken leg with the other. Bend the chicken leg until the joint dislocates. Cut through the dislocated joint with a sharp knife or use kitchen shears. Remove the excess fat and skin from the chicken parts.
    2. If you donโ€™t have a meat thermometer, take one chicken piece out of the pan and make a small cut on the underside, near the bone. The meat around the bone should be white and not pink or bloody.

    Nutrition

    Serving: 1chicken quarter with sauce | Calories: 546kcal | Carbohydrates: 7g | Protein: 64g | Fat: 28g | Saturated Fat: 7g | Polyunsaturated Fat: 17g | Cholesterol: 328mg | Sodium: 913mg | Fiber: 2g | Sugar: 4g
    Tried this Recipe? Pin it for Later!Mention @adinabeck or tag #WhereIsMySpoon!

    More Easy-to-Make Main Dish Recipes

    • chicken with cherries and a few sprigs of thyme in a cast iron skillet.
      Crispy Chicken with Cherries
    • sour cream potatoes garnished with herbs on a plate.
      Sour Cream Potatoes
    • chardonnay chicken, lime slices and fresh thyme in a cast iron skillet.
      Creamy Chardonnay Chicken
    • scrambled eggs and cabbage in a skillet.
      Eggs and Cabbage Recipe โ€“ So Good!

    Sharing is caring!

    213 shares
    • Share
    • Reddit
    • X

    web banner representing all the websites logos that featured our food blog.

    Reader Interactions

    Comments

    1. DSP says

      September 16, 2019 at 2:50 pm

      This recipe is superb, will try out soon. Thank you for sharing Adina

      Reply
      • Adina says

        September 16, 2019 at 9:13 pm

        Thank you, let me know if you liked it.

        Reply
    2. angiesrecipes says

      September 15, 2019 at 10:06 am

      Very appetizing and tasty! The sauce seems really flavourful.

      Reply
    4.75 from 4 votes (4 ratings without comment)

    Leave a Reply Cancel reply

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

    Recipe Rating





    Primary Sidebar

    Hello! Where Is My Spoon is a blog where you will find delicious and family friendly recipes, all made from scratch. From simple healthy soups to sumptuous cakes for special occasions, all our recipes have been tried and loved by our family and our friends.

    More about me โ†’

    Elderflower Recipes

    • elderflower jelly with apple juice in a small jar.
      Elderflower Jelly (or Jam) Recipe
    • a small bottle of elderflower syrup, half a lemon and a bunch of elderflowers in a vase.
      Elderflower Syrup Recipe
    • elderflower gin cocktail in a long glass, lemon and flowers around it.
      Elderflower Gin Cocktail
    • elderflower champagne in a glass with lemon slices and flowers around it.
      Non-Alcoholic Elderflower Champagne (Elderflower Juice)

    Popular Recipes

    • air fryer frozen chicken breast after cooking, one whole and one sliced piece.
      Frozen Chicken Breast in the Air Fryer
    • juicy, golden brown brats cooked on the stove in a skillet.
      How to Cook Brats on the Stove
    • lifting one piece of baked chicken breast with a spoon.
      How to Bake Frozen Chicken Breast
    • stapled sliced pork belly slices sprinkled with parsley, pool of fat in the back.
      How to Cook Pork Belly Strips

    Footer

    โ†‘ back to top

    Info

    • Privacy Policy
    • Accessibility Statement

    Contact

    If you have any questions or want to work with me, please email me @ contact@whereismyspoon.co

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright ยฉ 2025 - Where Is My Spoon. All rights reserved.

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.