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Mexican Iguana Chicken

Prep Time: 15 minutes Cook Time: 30 minutes

  • 3lbs Boneless Skinless Chicken Thighs

  • 2 cups Salty Iguana Green Bloody Mary Mix

  • 1/4 cup Worcestershire Sauce 

  • 2 cloves of Garlic

  • Half a Red Onion

  • 2 Limes - zest and juice

  • 1 teaspoon Paprika 

  • 1 teaspoon Cumin

  • Salt and Pepper to taste


Combine all the ingredients in a large bowl. Mix well to ensure all the chicken is covered. Marinade for at least 2 hours, preferably overnight so the chicken can absorb all the flavors. Pan fry chicken with olive oil. Serve with your favorite Mexican sides!


(Alternative: Combine all the ingredients and cook in a Crock Pot for 5 hours. Serve over Mexican Rice.)



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