Sunday, April 12, 2015

Roasted Chicken Thighs Adobadas

                                            This post is part of a compensated campaign, however all opinions and recipe are 100% my own.Roasted Chicken thighs9 copy

This recipe is inspired by one that my friend Yolanda gave me. She told me that it was passed down to her by a sister-in-law from the state of Sinaloa. In case you didn’t know, we love to eat chicken in Mexico: from the rotisserie style chicken to the chicken split open (butterfly style) and roasted over a charcoal grill. In addition to those, we have chicken adobado, where the chicken is coated with a delicious sauce made out of dried peppers, spices, and an acid agent (like vinegar, orange juice, or lime juice) and then baked. The end result is always a crowd pleaser... you can’t go wrong with this flavorful combination that renders crispy and tender chicken thighs.

For this recipe I will be using HERDEZ  Red Guajillo cooking sauce — which is really a time saver.  But you can made your own, following the recipe I have for you in this LINK. A good thing about this recipe is that it’s not spicy, so your kids can enjoy it, too! 
Roasted Chicken thighs13 copy
Serves 4-6
  • 8 chicken thighs, bone-in, skin-in
  • 1 jar (12 oz) HERDEZ  Red Guajillo Mexican cooking sauce
  • 1 tablespoon vegetable oil
  • 2 tablespoon lime juice
  • 3 garlic cloves, peeled and minced
  • ½ teaspoon ground coriander
  • ½ teaspoon ground black pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon Mexican oregano
  • Salt to taste

  • If you prefer to make it spice, add two arbol peppers, roast the peppers, and then soak for 20 minutes in water before you process them in the blender.
  • To make your own adobo sauce, follow this link:  HERE
    Roasted Chicken Thighs1ab
    1. Mix HERDEZ Red Guajillo salsa, oil, lime juice, garlic, and the rest of the spices in a large bowl. Season with salt.
    2. Add the chicken thighs and toss well, making sure they are all covered in the sauce. Cover the bowl with a plastic wrap. Marinate for at least 2 hours or overnight in the refrigerator.
    3. Adjust oven rack to lowest position and heat oven to 450 degrees. Line a baking sheet with aluminum foil and grease with vegetable oil or spray oil.
    Roasted Chicken thighs1A 4. Remove the chicken from the marinade. Place chicken thighs with the skin side up on the baking sheet. Bake for 30-35 minutes, or until an instant-read thermometer register 165F when inserted near the bone.

    Serve with warm corn tortillas, guacamole, and  mild salsa.

    ¡Buen provecho!


    1. Pinned this! I can't wait to try this out on my grill, I love the flavors.

    2. I made this last night, and my family loved it! I've wanted to learn how to cook authentic Mexican cuisine for a long is my favorite. Thank you so much for taking time to share these wonderful recipes! I'm really looking forward to trying all of them. Your Mexican rice is a staple in our home. Thanks again!

      1. Hello Laura,

        Thank for trying the recipes and taking the time to comment. Happy cooking!

    3. Is this recipe spicy or hot? I have kids and they don't like spicy food.

    4. Hello,

      This recipe is not spicy or hot. The salsa is made of guajillo peppers, it adds flavors to the chicken. A great to season a dish.

      I hope you make it.

      Happy cooking!

    5. If you wanted to make this more spicy, what would you recommend adding to the dish?

    6. Hello Paul,

      You can add arbol pepper. Cook them first to get them very soft and easy to grind in the blender. You can also roast them first and then cook them.
      Happy cooking!

    7. Thanks Mely, gonna make this tonight, but finish on the grill instead of oven

      1. Hello Paul,

        On the grilled, you get the best flavors! Enjoy!

    8. Hi Meli, if I want to make my own guajillo sauce, can you direct me to a recipe for that, I am not a fan of store-bought sauces. Thank you!!!!

      1. Hello Keninseb,
        Here is the link to the recipe:


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