Description

Craving something bold, juicy, and packed with Latin flavor? This Pollo al Horno is the answer to your next delicious meal. With golden, crisp skin and mouthwatering spices seeping into every bite, it’s a baked chicken dish that’s anything but ordinary. Perfect for an easy dinner, healthy snack, or new addition to your weekly food ideas, this recipe captures the heart of Caribbean cooking in a simple and irresistible way. From the sizzling aroma in your kitchen to the rich, zesty taste on your plate, it’s an experience worth savoring.

Whether you’re meal-prepping for the week or feeding a hungry family, this easy recipe offers both comfort and flair. Great for weeknights, impressive enough for guests, and nourishing enough to keep in your healthy dinner rotation. Let the oven do the magic while you enjoy the mouthwatering results.

Ingredients

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)

Instructions

In a large bowl, combine minced garlic, olive oil, vinegar or lime juice, oregano, cumin, paprika, pepper, and salt. Mix into a paste.
Add chicken to the bowl and coat thoroughly in marinade. Refrigerate for at least 2 hours or overnight.
Preheat oven to 400°F (200°C). Let chicken come to room temp for 15 minutes before baking.
Place chicken on lined baking sheet or skillet. Bake uncovered for 35–45 minutes or until internal temp is 165°F and skin is golden.
Rest chicken for 5–10 minutes. Garnish with cilantro or parsley before serving.

Prep Time: 15 minutes (+ marinating time)
Cook Time: 40 minutes
Category: Dinner