Published: · Updated: by Mely Martínez
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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.
Roasted Chicken Thighs Adobadas
This post is part of a compensated campaign, however, all opinions and recipe are 100% my own.
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 Guajillocooking sauce — which is really a time saver. But you can make your own, following the recipe I have for you in thisLINK. A good thing about this recipe is that it’s not spicy, so your kids can enjoy it, too!
How to make Roasted Chicken Thighs Adobadas
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DIRECTIONS:
- Mix HERDEZ Red Guajillo salsa, oil, lime juice, garlic, and the rest of the spices in a large bowl. Season with salt.(Please check the ingredients list below)
- 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.
- 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.
- 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!
Mely,
More recipes:
Easy Chicken Stew – Olla Tapada
Creamy Chipotle Chicken Breast
📖 Recipe
Roasted Chicken Thighs Adobadas
Mely Martínez
Roasted Chicken Thighs Adobadas, 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.
4.60 from 5 votes
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Prep Time 15 minutes mins
Cook Time 35 minutes mins
Total Time 50 minutes mins
Course Chicken
Cuisine Mexican
Servings 4 - 6
Calories 536 kcal
Ingredients
- 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
Instructions
Mix HERDEZ Red Guajillo salsa, oil, lime juice, garlic, and the rest of the spices in a large bowl. Season with salt.
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.
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.
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.
Notes
- If you prefer to make it spicy, add two arbol peppers, roast the peppers, and then soak for 20 minutes in water before you process them in the blender.
Nutrition
Calories: 536kcalCarbohydrates: 3gProtein: 37gFat: 41gSaturated Fat: 13gCholesterol: 221mgSodium: 197mgPotassium: 481mgFiber: 1gSugar: 1gVitamin A: 191IUVitamin C: 3mgCalcium: 35mgIron: 2mg
Tried this recipe?Let us know how it was!
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Reader Interactions
Comments
Alex
Can I use chicken breast for this recipe?
Thank you!
Reply
Mely Martínez
Hello Alex,
Yes, you can use chicken breast.Reply
Andrea
Hello Mely,
This looks delicious! It looks like Herdez may no longer sell the Guajillo sauce anymore...is there another ready made salsa that you recommend?
Muchas gracias!Reply
Mely Martínez
Hello Andrea,
I think you are right, I haven't seen it at the store lately. Not sure about other brands selling something similar. Check this recipe in the blog, it is perfect for this Chicken in Adobo. It is also perfect to make red enchiladas. Enjoy!
RED ADOBO SALSA HOMEMADEReply
courtney
hello.. i wanted to know would this be good stovetop or in a crockpot?
Mely Martínez
Hello Courtney,
Maybe you can try making them in a large frying pan in the stovetop.Reply
Maureen
Marinated the chicken overnight, added some mojo criollo, garlic powder, smoked paprika and fresh cilantro to the marinade... it was amazing!!! Got a great deal on the chicken thighs, and now we have leftovers!!! My family of four LOVED it!!!Reply
mmartinez
Hello Maureen,
Thank you for such great tips! Love the idea of adding Paprika!Reply
Mike
This is exactly the same recipe as the one on the Herdez website.
Reply
mmartinez
Hello Mike,
If you check the Herdez site this recipe, it says that I created this recipe. Glad you notice. I hope you try the recipe!.Reply
Keninseb Sias
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!!!!
Reply
mmartinez
Hello Keninseb,
Here is the link to the recipe: Pollo asadoReply
Paul Greene
Thanks Mely, gonna make this tonight, but finish on the grill instead of oven
Reply
mmartinez
Hello Paul,
On the grilled, you get the best flavors! Enjoy!
Reply
mmartinez
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!Reply
Paul Greene
If you wanted to make this more spicy, what would you recommend adding to the dish?
Reply
mmartinez
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!
Reply
Unknown
Is this recipe spicy or hot? I have kids and they don't like spicy food.
Reply
Laura McMillen
I made this last night, and my family loved it! I've wanted to learn how to cook authentic Mexican cuisine for a long time...it 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!
Reply
mmartinez
Hello Laura,
Thank for trying the recipes and taking the time to comment. Happy cooking!
Reply
Chris
Pinned this! I can't wait to try this out on my grill, I love the flavors.
Reply
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