I haven’t were given this enthusiastic about a brand new baked bird thigh recipe because my Killer Baked fowl Thighs. It simply is notable. This recipe features a new to me Caribbean taste profile – it’s citrusy, bright and slightly candy.

There may be no added sugar right here and all of the sweetness comes from oranges, grapefruit and onions. This new way of creating baked chook thighs is now a staple in our home and shares the crown with my Killer thighs that recreation Asian flavors.

The muse for this recipe came from the Dinosaur BBQ Roasted Mojito hen recipe which i latterly tried and fell in love with. in this recipe, however, I made a few adjustments. First and main, I don’t prepare dinner the marinade. I tried both and appreciated the uncooked version better. It lets in for brighter and extra stated flavors for my part. It’s plenty less difficult to make too as you don’t ought to mess with pouring fruit juices into hot oil. No pulsing the marinade in a blender here either – this way it's far visually extra appealing and less cleanup to do afterwards.

Trying to stay as close to Cuban flavors as viable, I found out that true hen recipes use sour oranges known as naranjas agrias. they are first-rate hard to find outside of Cuba. way to a person who changed into local to Cuba before and now lives inside the US, I learned that a 1:1:1 ratio of lime, orange and grapefruit juice will provide an quite near approximation of the actual deal. this is what i take advantage of in this recipe. The distinction is subtle, but i can definitely taste it and i love this juice blend loads.

  • 8 chicken thighs (bone in, skin-on)
  • 1 yellow onion (sliced into 3/8" rounds)
  • For the marinade:
  • 3 garlic cloves (pressed)
  • 1/4 cup yellow onion chopped
  • 1/3 cup orange juice freshly squeezed
  • 1/3 cup lime juice freshly squeezed
  • 1/3 cup grapefruit juice freshly squeezed
  • 1/4 cup olive oil good quality
  • 2 1/2 tsp kosher salt
  • 1 1/2 Tsp black pepper freshly ground recommended
  • 1 tsp ground cumin
  • 1 tsp oregano (dried)
  • 1 Tbsp fresh cilantro chopped
  • 1 Tbsp fresh mint chopped
  • 1 Tbsp rum optional
  • For the garnish:
  • 2 limes sliced into wedges
  • 1 Tbsp fresh cilantro chopped
  • 1 Tbsp fresh mont chopped

  1. To prepare the mariande, absolutely combine all the elements in a massive bowl, Ziploc bag or in reality in a baking dish. Set aside.
  2. Add the chook thighs and cover with the marinade certainly well. Get some of the marinade beneath the skin too. cowl and marinate in a single day or up to 24 hours.
  3. Preheat oven to 375F.
  4. Unfold the onion earrings on the bottom of a baking dish. if you marianated the chook inside the dish, simply lift each thigh and slide a hoop or two beneath it. location the bird thighs on top and pour within the mariande.
  5. Bake at 375F for one hour to one hour and 15 minutes, until the tops are properly browned and the inner temperature in the thighs registers 185F. Rotate the baking dish after about 40 minutes to ensure even browning.
  6. Get rid of from the oven and permit the thighs relaxation for five minutes. switch to a serving platter, top with baked onion rings and lime wedges. Serve with pan juices poured over the thighs, the ones juices are suitable.