Pernil-Style Roasted Chicken Thighs

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Pernil-Style Roasted Chicken Thighs

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.

Rating

Ingredients

  • 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
Set base servings to enable scaling:

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.

Nutrition

Info
Trans Fat: 0 gramsFat: 45 gramsCalories: 694Saturated Fat: 11 gramsUnsaturated Fat: 30 gramsSodium: 1048 milligramsSugar: 2 gramsFiber: 2 gramsCarbohydrate: 27 gramsProtein: 44 grams
Chicken & Poultry

Source: https://cooking.nytimes.com/recipes/1023561-pernil-style-roasted-chicken-thighs