When you try these oven-roasted chicken thighs, you will sink your teeth into crispy, crackly skin and tender, soft, juicy meat. My mouth waters, thinking about them.
Roasted chicken is a Puerto Rican favorite, one of the many reasons a ketogenic diet works well within a Puerto Rican lifestyle. We still eat A LOT of our favorite foods.
This recipe is as simple as it gets. Chicken thighs and your favorite Puerto Rican flavor agents
- Chicken thighs
- Loisa Adobo
- Fresh Adobo
See the recipe card for quantities.
I like to marinate my chicken thighs overnight or at least 30 minutes before you start cooking. Preheat the oven to 350℉.
- Place the chicken thighs in a large mixing bowl. Generously sprinkle the chicken with powdered adobo. Massage the seasoning onto the thighs and let rest for 30 minutes to overnight.
- Preheat the oven to roast at 350 degrees. Prepare a cookie sheet with aluminum foil and place a cooling rack inside. The aluminum will make clean-up more manageable, and the cooling rack will allow the chicken to crisp without sitting in its oil.
- Place the chicken on the rack and place the pans in the oven. Roast for about 15 to 20 minutes. Roast until internal temperature is about 155 degrees.
- Remove the chicken thighs from the oven and let them rest for a couple of minutes before serving.
I shared a very simple, mild way of preparing chicken thighs that could easily be enjoyed by anyone. Below are a few variations to add to your chicken to switch it up.
- Spicy - puree a few cloves of garlic, lemon juice, salt, pepper, cumin, tomato paste, and a few rehydrated guajillo peppers. Blend to a paste. Rub the paste onto chicken thighs and allow to rest for at least 30 minutes.
- Asian Inspired - add a tablespoon of ground ginger to my adobo paste and a few tablespoons of Coconut Aminos. Accompany your Asian-inspired Chicken with quick fried rice by adding small diced ham, carrots, green onions, and a well-beaten egg to turn your cauliflower rice into fried rice.
- Dry Rub - Mix powdered garlic, onion, paprika, a pinch of mustard, salt, pepper, cumin, and a bit of Lakanto Brown Sugar.
Store uncooked, raw chicken thighs in a tight container at the bottom of your refrigerator. I know that many refrigerators have their bottom drawer marked as a "crisper," but when it comes to raw meat, you want it to rest at the lowest available spot in the refrigerator to avoid cross-contamination from any possible leakage.
Allow your thighs to soak in the flavors of your seasoning. If you are cooking them the same day, it is ok to let them sit on the counter for no more than 30 minutes with seasoning. Cooking the thighs the next day or later that same day, store the thighs in the refrigerator.
I have covered most of the important points in the above sections, but here are a few other reminders regarding food safety.
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food that previously touched raw meat.
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with a high smoking points to avoid harmful compounds
- Always have good ventilation when using a gas stove