Pernil-Style Roasted Chicken Thighs

By Kay Chun

Published Nov. 10, 2022

Pernil-Style Roasted Chicken Thighs
Armando Rafael for The New York Times. Food Stylist: Cyd Raftus McDowell. Prop Stylist: Paige Hicks.
Total Time
1¼ hours
Rating
4(1,193)
Comments
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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.

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Ingredients

Yield:4 servings
  • ¼cup 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
  • ½teaspoon 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
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

694 calories; 45 grams fat; 11 grams saturated fat; 0 grams trans fat; 17 grams monounsaturated fat; 12 grams polyunsaturated fat; 27 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 44 grams protein; 1048 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    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.

  2. Step 2

    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.

  3. Step 3

    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.

  4. Step 4

    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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Ratings

4 out of 5
1,193 user ratings
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Comments

cannedyou

I followed recipe quantities but using only 4 thighs and found it to be the right amount of seasoning and liquid in the pan; so for 8 thighs, I would use more juice, etc than suggested. I also used more onion and they were delicious with rice. Took other suggestion of adding orange and lime zest to the cilantro, great suggestion.

tnwilli

Tasty. Made with boneless, skinless chicken thighs, cooked for 15-20 minutes; marinated the chicken with onions for a couple of hours in oil mixture; will double the juices, garlic, and onions and marinate longer next time; served with brown rice and black beans

Michelle

Lovely and easy recipe. Added a little lime and orange zest to the Cilantro and it really made the flavor pop out.

Delise

4 thighs, same amounts everything else

MH

Delicious and even better the next day.

Cooksalot

Double slices and add lemon lime calamondin zest as per comments. Some marinated in onions.

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