Puerto Rican Pollo Asado, Oven-Roasted Chicken Thighs
When you try these oven-roasted chicken thighs, you will be sinking your teeth into crispy, crackly skin and tender, soft, juicy meat.
Servings: 4 servings
Calories: 153kcal
Equipment
- 1 baking cooling rack
Ingredients
- 3 lbs chicken thighs
- 1 tablespoon garlic paste
- 2 tbsps lime juice or favorite citrus
- 2 teaspoon cumin
- 1 tablespoon garlic salt
- 2 teaspoon paprika
- 1 teaspoon coriander
- 1 teaspoon oregano
Instructions
- I like to marinate my chicken thighs overnight or at least 30 minutes before start cooking. Preheat the oven to 400℉.2 tbsps lime juice, 3 lbs chicken thighs
- Marinate the chicken: Place the chicken thighs in a large mixing bowl. Add fresh garlic paste (or adobo), paprika, cumin, powdered adobo, olive oil, and a splash of citrus, like naranja agria, lemon, or lime juice. Massage the seasoning into the chicken and let it rest for at least 30 minutes or, ideally, overnight.
- Roast the chicken: Arrange the chicken thighs on the rack and place the pan in the oven. Roast for 15–20 minutes, or until the internal temperature reaches 155°F and holds for at least 15 seconds.
- Rest and serve: Remove the chicken from the oven and let it rest for a few minutes. The temperature will continue to rise slightly, and the juices will redistribute, making every bite juicy and flavorful.
Notes
Top Tip
Marinate smarter: Dark meat handles citrus well overnight, but if you’re using chicken breasts or want to marinate longer, skip the citrus at first. Add the juice right before roasting to keep the meat tender, not mushy.Expert Tips
- Storage tip: Always store raw chicken in a sealed container on the lowest shelf of your fridge to avoid cross-contamination from leaks.
- Room temp helps: Let the marinated chicken sit at room temperature for 20–30 minutes before roasting. It helps the meat cook more evenly.
- Marinate timing matters: Citrus-based marinades can break down lean cuts, such as chicken breasts, if left too long. For longer marinating (such as overnight), hold the citrus and add it just before roasting to keep the texture juicy, rather than soft or stringy.
- Don’t skip the rest: After roasting, let the chicken rest for a few minutes. This locks in the juices and helps the internal temp finish climbing.
- Want crispier skin? Broil the thighs for 2–3 minutes at the end of roasting, keeping a close eye on them so they don’t burn.
- Score thick pieces (optional): If using large drumsticks or bone-in breasts, lightly scoring the skin can help the seasoning soak in.
- Batch-friendly: Double the seasoning and freeze raw seasoned chicken for a future dinner. It marinates as it thaws.
Nutrition
Serving: 2thighs | Calories: 153kcal | Carbohydrates: 3g | Protein: 11g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 60mg | Sodium: 1802mg | Potassium: 200mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 574IU | Vitamin C: 2mg | Calcium: 37mg | Iron: 2mg
