Sol Food’s Pollo al Horno (Baked Chicken Thighs)
Sol Food’s Pollo al Horno (Baked Chicken Thighs) recipe: This oregano- and garlic-spiked chicken is one of the most popular dishes at Sol Food in Marin. It’s usually served as part of a combination plate, with rice, black or pink beans, salad and plantains (see recipe)
Reviews:
Ingredients:
Prep Time
31 mins
Cook Time
1:35 hours
Total Time
2:22 hours
| 1/2 cups Light Olive Oil | |
| 2 cloves Garlic ; Crushed | |
| 1 tablespoon Kosher Salt | |
| 2 teaspoons Garlic Salt | |
| 2 teaspoons Onion powder | |
| 2 tablespoons Dried oregano | |
| 2 teaspoons Ground black pepper | |
| 2 pounds Boneless chicken thighs |
Steps:
| Preheat the oven to 350 degrees. Line a 9 by 13-inch baking pan with parchment paper and set aside. | |
| Combine the olive oil, garlic, kosher salt, garlic salt, onion powder, oregano and pepper in a bowl. | |
| Mix well to combine. | |
| Add the chicken thighs and toss to coat. Let marinate for at least 20 minutes, up to overnight. | |
| Place chicken pieces in the pan. Bake for 50-60 minutes or until golden brown. Serve hot. |