This post is part of a compensated campaign, however all opinions and recipe are 100% my own.
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
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!
- 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
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.
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.