Mexican Chicken Thighs 1 tablespoon minced garlic 1 1/2 teaspoons ground cumin 1/2 teaspoon dried oregano 1/2 teaspoon salt 1/8 teaspoon freshly ground pepper 6 chicken thighs, boned and skinned if possible 2 tablespoons olive oil or vegetable oil Mix garlic, cumin, oregano, salt and pepper on a wide plate or baking dish. If chicken thighs aren't skinned, remove and discard their skins. Put chicken thighs on top, then turn them over, so as to coat the thighs with the seasoning mix. Put the olive oil in a wide skillet over medium-high heat. When the oil is hot, add the chicken thighs and cook 7 to 8 minutes. Turn the chicken thighs over and cook 7 to 8 minutes more, or until cooked through (it will take longer for thighs that are not boned). At this point, you may either serve the thighs as is, with sides of tortillas, refried beans and tomato salsa, or you may cut or shred the chicken and pass it in a bowl to be used as filling for the tortillas. Guests can help themselves to servings of all the food and use them as fillings, or not, as they choose. To make salsa: Drain a 1 pound can of whole or diced tomatoes or fresh tomatoes. Dice tomatoes (even the canned diced ones) into fairly small pieces. Chop 2 to 4 tablespoons of cilantro and add to tomatoes, along with 1/4 to 1/2 cup minced red onion. Salt and pepper according to taste.