Pollo al Horno Recipe

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Golden, aromatic, and full of bold Latin flavor — this Pollo al Horno (baked chicken) recipe brings comfort and satisfaction to the table with every bite. This classic dish, deeply rooted in Caribbean and Latin American kitchens, is known for its beautifully seasoned skin, juicy interior, and an irresistible aroma that fills the home as it bakes to perfection.

What makes Pollo al Horno special is the marinade: a vibrant blend of spices, herbs, garlic, and citrus that seeps deep into the chicken, creating layers of flavor. Whether you’re planning a cozy family dinner or meal-prepping for the week, this dish offers an easy yet impressive option that never disappoints.

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Ingredients for this Pollo al Horno Recipe

• 4 bone-in, skin-on chicken thighs or drumsticks
• 4 garlic cloves, minced
• 2 tablespoons olive oil
• 1 tablespoon white vinegar or fresh lime juice
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• ½ teaspoon ground black pepper
• 1 teaspoon salt (adjust to taste)
• 1 tablespoon chopped fresh cilantro or parsley (optional)
• ½ teaspoon chili powder or cayenne (optional for heat)

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Step 1: Prepare the Marinade

In a large bowl, combine the minced garlic, olive oil, white vinegar (or lime juice), oregano, cumin, paprika, black pepper, and salt. If you like a bit of heat, add the chili powder or cayenne. Stir everything together to create a fragrant paste.

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Step 2: Marinate the Chicken

Add the chicken thighs or drumsticks to the bowl and coat them thoroughly in the marinade. Use your hands or tongs to make sure every inch is well-seasoned. For best results, cover and refrigerate for at least 2 hours, or overnight for maximum flavor penetration.

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Step 3: Preheat the Oven

Set your oven to 400°F (200°C). While it preheats, take the chicken out of the fridge and let it come to room temperature for about 15 minutes. This helps the chicken cook more evenly.

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Step 4: Bake to Perfection

Place the marinated chicken on a baking tray lined with parchment paper or in a cast iron skillet for extra crispy edges. Bake uncovered for 35–45 minutes, or until the internal temperature reaches 165°F (75°C) and the skin is deeply golden and crisp.

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Step 5: Rest and Garnish

Once out of the oven, let the chicken rest for 5–10 minutes. This helps lock in the juices. Sprinkle with freshly chopped cilantro or parsley before serving for a fresh, vibrant finish.

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Estimated Nutrition

Per 1 serving (based on a 4-serving batch):

• Calories: 280 kcal
• Protein: 24g
• Fat: 18g
• Carbohydrates: 2g
• Fiber: 0.5g
• Sugar: 0g
• Sodium: 550mg

Note: Nutrition values may vary depending on the cut of chicken and marinade quantities.

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Frequently Asked Questions

1. Can I use boneless chicken?

Yes, but bone-in cuts give better flavor and moisture. If using boneless, reduce baking time by about 10–15 minutes.

2. What side dishes pair well with Pollo al Horno?

Great options include rice and beans, tostones, roasted vegetables, or a simple avocado salad.

3. Can I marinate the chicken for just 30 minutes?

Yes, though flavor depth increases with more time. For quicker prep, prick the chicken with a fork to help the marinade absorb faster.

4. Can I cook it in an air fryer?

Absolutely. Set the air fryer to 375°F (190°C) and cook for 25–30 minutes, flipping halfway through.

5. Is this dish spicy?

Not by default, but adding chili powder or cayenne will give it a nice kick.

6. What herbs can I substitute for cilantro?

Parsley, thyme, or fresh oregano make excellent alternatives.

7. Do I need to cover the chicken while baking?

No, bake it uncovered to achieve a crispy, golden skin.

8. Can I make this ahead for a party?

Yes! Marinate a day in advance and bake just before guests arrive. You can also keep it warm in a low oven (200°F/95°C).

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