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.
- Total:
- Serves: 4 persons
Ingredients
- 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
Instructions
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.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.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.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.