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Description
Pernil is a Puerto Rican slow-cooked marinated pork shoulder dish in which the pork is roasted for hours until succulent and crispy-skinned. The flavors of pernil become accessible on a weeknight with the use of quicker-cooking chicken thighs. The chicken pieces are coated in a garlicky, oregano-and-citrus rub that combines orange and lime juice for a sweet-sour hit. Serve the juicy chicken with rice or tucked into corn tortillas; a simple green salad or cabbage slaw would also make a nice accompaniment to complete the meal.
Ingredients
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1/4cup neutral oil (such as safflower or canola) 2tablespoons freshly squeezed orange juice 1tablespoon fresh lime juice, plus wedges for serving 5garlic cloves, minced 2tablespoons chopped fresh oregano leaves 1/2teaspoon granulated onion or onion powder Salt and pepper 8bone-in, skin-on chicken thighs (about 3 pounds) 1medium yellow onion, chopped into 1-inch pieces 2tablespoons chopped cilantro leaves, plus more for garnish Cooked rice or corn tortillas and hot sauce (optional), for serving
Directions
Heat oven to 425 degrees. In a small bowl, combine oil, orange juice, lime juice, garlic, oregano and granulated onion. Season with salt and pepper; mix well. On a large rimmed baking sheet, combine chicken and chopped onion and season generously with salt and pepper. Add the citrus-herb oil and toss to evenly coat, massaging the oil into the flesh side of the chicken. Arrange onions and chicken, skin side up, in a single layer and roast until golden and crispy, about 40 minutes. Transfer chicken and onions to a cutting board and let rest until cool enough to handle, 5 to 10 minutes. Pour off pan juices from baking sheet, scraping off any caramelized browned bits into a small bowl, and degrease, spooning off any excess oil from the top. Discard bones and coarsely chop chicken. Divide chicken and onions among 4 plates and spoon reserved pan sauce on top. Garnish with cilantro and serve with rice or tortillas, if desired, plus lime wedges and hot sauce, if using.
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