I’m joining my friend Heather of Real: The Kitchen and Beyond in co-hosting a new linky to share our Pinterest Food pins. As a result, I’ll be sharing recipes and kitchen tips on Tuesdays here at A Life in Balance in addition to my regular Tuesday organizing posts.
This chicken recipe is one of those last minute desperation recipes when you realize you have no time to make the chicken recipe you planned but you still need to get the chicken in the oven. I had the salsa jar on the country because I added it to the Cowboy Chili I was making as a side dish for dinner. Then, a light dawned; I could pour some salsa on the chicken and bake it. I served our Salsa Chicken over rice with the meatless Cowboy Chili on the side along with leftover sauteed green beans from Sunday night’s dinner.
You can vary this recipe with your salsa. I used the mild organic salsa from Costco which I bought for a party and forgot about. Costco also sells a tasty mango salsa that would be good with the chicken. This grilled Pineapple Salsa from Tide and Thyme looks good, and could be made year-round. I also like this Bean and Corn Salsa from Celebrations at Home and this Roasted Red Pepper Salsa from Bobbi McCormick.
- 8 to 10 chicken thighs
- approximately 2/12 cups of salsa
- salt and pepper to taste
- Lay the chicken thighs in a single layer in an oven-proof baking dish.
- Pour the salsa over top and use a spoon to make sure the chicken thighs are lightly coated with the salsa.
- Salt and pepper the chicken thighs.
- Bake the chicken thighs at 400 degrees for about 50 minutes or until done.
I used the mild organic Salsa from Costco. I needed about half of the jar to cover 10 thighs.
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