When you try these 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 Thighs are an easy and delicious main entree that could be enjoyed accompanied by Cauliflower Yellow Rice, Arroz con Gandules, or Mofongo. These thighs are great as part of a brunch, with Tropical Carrot Cake with Bananas and Coconut, Easy Tortilla Española (Spanish Omelette), Ricotta and Spinach Stuffed Pasta Shells, and Lasaña de Berenjena (Eggplant Lasagna).
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Why you would like this recipe
- Crowd pleaser: Because chicken thighs have only one bone and lots of meat, they quickly become a crowd favorite.
- Hard to mess up: Chicken thighs are dark meat, so they tend to be fattier and retain moisture while cooking. The skin also renders its fat while cooking, which creates almost a self-basting effect.
- Easy: The prep work can be done ahead of time, even a few days before cooking it, which helps with meal planning.
Ingredients
This recipe is as simple as it gets. Chicken thighs and your favorite Puerto Rican flavor agents Sazón, Adobo, and Garlic Paste.
- Chicken thighs: I like bone-in, skin-on chicken thighs for this recipe because I enjoy the crispy skin. However, the recipe works well with boneless, skinless chicken thighs as well.
- Loisa Adobo: I have tried different adobos, and Loisa provides a classic taste with a new approach. Non-GMO and certified organic are things I look for in my food, and Loisa is proud to create a series of condiments that are just that.
- Fresh Adobo: Yep, I call garlic paste ADOBO. Why? Because it is. I have heard the correction of adobo is the powder stuff you buy at the supermarket, which is true, but I still like to make mine fresh.
- Spices: Paprika and Cumin add both color and flavor. Loisa adobo has quite a few spices, and I should not need more, but I like to accentuate what some spices bring to the finished product.
Variations
I shared a simple, mild way of preparing chicken thighs that anyone could enjoy. 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 rehydrated guajillo peppers. Blend to a paste. Rub the paste onto chicken thighs and allow to rest for at least 30 minutes overnight for a delicious Mexican kick.
- 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 or white rice into fried rice.
Instructions
I like to marinate my chicken thighs overnight or at least 30 minutes before start cooking. Preheat the oven to 400℉.
- Start by adding two to three tablespoons of garlic paste or fresh adobo and massaging the chicken thighs. Make sure that adobo is also rubbed between the skin and the meat.
- Add a tablespoon of olive oil, paprika, and powdered adobo. Also, add about a teaspoon of cumin. Massage thoroughly, and let rest for at least 30 minutes or overnight.
- Preheat the oven to 375℉ and set the oven to roast. Set up a baking pan with a cooling rack. Position the chicken thighs comfortably on the rack but without crowding each other.
- Roast the thighs for about 30 minutes, or until the internal temperature reaches 155℉ for 15 secs.
Expert Tips
- Store uncooked, raw chicken thighs in a tight container at the bottom of your refrigerator. Many refrigerators have their bottom drawer marked as a "crisper." Still, 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. If cooking the thighs the next day or later that week, store the thighs in the refrigerator.
Frequently asked questions
I like to place my chicken thighs on a baking sheet with a drip rack. This allows excess fat to drip to the baking sheet while the chicken thighs crisp in the oven.
Preheat oven to roast setting at 400℉. Roast the thighs for 40 minutes, checking occasionally. I also like to give the chicken thighs a good coating of seasoning and let them marinate for at least 30 minutes before I roasting.
For best results, overnight if at all possible and depending on the type of meat. Thicker cuts may require longer times, whereas more delicate meats like fish and chicken would require lesser time. If on a pinch, at least 30 minutes to an hour.
More Traditional Puerto Rican Classics
- Puerto Rican Homemade Sofrito
- Funche, Puerto Rican Grits
- Puerto Rican Bacalao a la Vizcaina
- Budín de Pan (Puerto Rican Bread Pudding)
I’d love to hear from you! Did you try this recipe? Leave a review and rating below. Let’s connect on Instagram, and don’t forget to join my weekly email list for fresh new recipes.
📖 Recipe
Puerto Rican-Inspired Roasted Chicken Thighs
Instructions
- I like to marinate my chicken thighs overnight or at least 30 minutes before I start to cook.
- Place the chicken thighs in a large mixing bowl. Generously sprinkle the chicken with fresh garlic paste or adobo.
- Add paprika, olive oil, cumin, and powdered adobo. Massage the seasoning onto the thighs and let rest for 30 minutes or overnight.
- Preheat the oven to roast at 400°. 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 the internal temperature is about 155 degrees for 15 secs.
- Remove the chicken thighs from the oven and let them rest for a couple of minutes before serving.
Notes
- Store uncooked, raw chicken thighs in a tight container at the bottom of your refrigerator. Many refrigerators have their bottom drawer marked as a "crisper." Still, 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.
