Puerto Rican-Inspired Roasted Chicken Thighs

5 from 1 vote

When you try these oven-roasted chicken thighs, you will be sinking your teeth into crispy, crackly skin and tender, soft, juicy meat.

Prep Time30

Cook Time30

Resting5

Total Time1 5

Course: Chicken, Entree, Main Course, Main Dish, Puerto Rican Inspirations

Cuisine: Puerto Rican

Servings: servings

Calories: 375kcal

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.
1 tablespoon of Fresh Adobo for every four thighs, 2 lbs Chicken thighs
Add paprika, olive oil, cumin, and powdered adobo. Massage the seasoning onto the thighs and let rest for 30 minutes or overnight.
1 tablespoon Loisa Adobo, 1 tablespoon olive oil, 1 tablespoon paprika, 1 teaspoon cumin
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.

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.