This Pollo Al Horno (Mexican Baked Chicken) recipe is so easy to make! It’s quick and a perfect weeknight dinner option. Made with a flavorful savory spice rub, this chicken is flavorful and fall off the bone tender.
This recipe is for a juicy oven baked chicken sprinkled with a magic simple seasoning, baked until caramelised. It’s simple, fast and incredibly tasty!
I always make chicken breast for being more lean, but this time I decided to cook chicken thighs. You can choose your favorite part of the chicken though and it will still come out delicious! The key is bake it with the skin-on for more flavor and more juiciness.
Why you’ll love it
- No more dried up chicken! It’s easy & delicious.
- Make a large batch and use it as a meal prep. The meat goes perfect on burritos, enchiladas, salads, etc.
- It’s so easy to make, perfect for weeknight meals.
Ingredients
- Chicken thighs or breast
- For the seasoning:
- kosher salt
- black pepper
- ground chile ancho or smoked paprika
- garlic powder
- onion powder
- brown sugar
- chipotle pepper
- dried coriander or parsley
- red pepper flakes
- olive oil
This spice blend is a little bit smokey and slightly spicy, with a slight hint of sweet. If you want to cut the spice down then you can omit the red pepper flakes. I don’t recommend substituting the smoked paprika or the chipotle powder. Those two spices give the smokey taste.
How to Make Pollo Al Horno
I baked the chicken thighs in a casserole dish and it kept the meat tender. I tested it on a sheet pan and the chicken was drier.
Start by preheating the oven to 375 degrees F (190 degrees C).
- In a small bowl add the salt, pepper, smoked paprika, garlic powder, onion powder, sugar, chipotle powder, oregano, and red pepper flakes. Stir to combine and set aside.
- Pat dry your chicken breast and add them to a medium-sized mixing bowl.
- Drizzle the olive oil over the chicken thighs and use a wooden spoon, spatula, tongs, or your hand to mix and evenly coat the chicken.
- Add the spice mixture over top. Using your wooden spoon, spatula, tongs, or your hands stir to combine and evenly coat the spice mixture.
- Place your seasoned chicken thighs in a 7 x 9 casserole dish.
- Bake your chicken at 375 degrees F (190 degrees C) for 30-35 minutes or until your thermometer reads 165 degrees F (74 degrees C).
Tips and Notes
- Make sure to pat the chicken dry with paper towels before seasoning. This helps achieve a crispy skin.
- Allow to rest for 5 minutes before serving. The thigh meat will be juicier if you allow it to rest.
- Invest in a meat thermometer to ensure the chicken reaches a safe internal temperature of 165°F (74°C) at the thickest part.
Serving Suggestions
Serve this baked chicken with a side of Cilantro Lime Rice, Roasted Green Beans, or steamed vegetables. Broccoli, carrots, or potatoes complement the dish well.
How to Store
- Fridge: Once baked chicken has cooled to room temperature, store it in an airtight container or wrap it tightly with plastic wrap. Place it in the refrigerator promptly, ideally within two hours of cooking.
- Freezer: Wrap it tightly in plastic wrap or aluminum foil, or use a vacuum-sealed bag to minimize freezer burn.
Reheating
Oven Method:
- Preheat your oven to around 350°F (175°C).
- Place the baked chicken in an oven-safe dish or on a baking sheet.
- Cover the chicken with aluminum foil to retain moisture.
- Reheat for about 20-30 minutes or until the internal temperature reaches 165°F (74°C).
Microwave Method: Use a microwave-safe cover or damp paper towel to prevent drying. Reheat on medium power in 1-minute intervals, checking for doneness.
Stovetop Method: Heat over medium-low heat, turning the chicken occasionally until heated through.
More Mexican Chicken Recipes
Thank you for stopping by!
I hope you like this recipe! Do you have any questions I can help you with? Or if you made it, I would love it if you leave a comment or rating below.
Gracias!!!! xx, Ana
Print Recipe:
Pollo Al Horno
Ingredients
- 1 pound bone-in with skin chicken thighs or chicken breast (464 g)
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 2 teaspoon ground chile ancho or smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon brown sugar
- 1 teaspoon chipotle pepper
- 1 teaspoon dried coriander or parsley
- ½ teaspoon red pepper flakes
- 2 Tablespoons olive oil
Instructions
- Preheat the oven to 375 degrees F (190 degrees C).
- Pat dry your chicken breast and add them to a medium-sized mixing bowl.1 pound bone-in with skin chicken thighs or chicken breast (464 g)
- In a small bowl add the salt, pepper, smoked paprika, garlic powder, onion powder, sugar, chipotle powder, oregano, and red pepper flakes. Stir to combine and set aside.½ teaspoon kosher salt, ½ teaspoon black pepper, 2 teaspoon ground chile ancho or smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 tablespoon brown sugar, 1 teaspoon chipotle pepper, 1 teaspoon dried coriander or parsley, ½ teaspoon red pepper flakes
- Drizzle the olive oil over the chicken thighs and use a wooden spoon, spatula, tongs, or your hand to mix and evenly coat the chicken.2 Tablespoons olive oil
- Add the spice mixture over top. Using your wooden spoon, spatula, tongs, or your hands stir to combine and evenly coat the spice mixture.
- Place your seasoned chicken thighs in a 7 x 9 casserole dish.
- Bake your chicken at 375 degrees F (190 degrees C) for 30-35 minutes or until your thermometer reads 165 degrees F (74 degrees C).
- Allow to rest for 5 minutes before serving. The thigh meat will be juicier if you allow it to rest.
Video
Muy Delish Notes:
- Make sure to pat the chicken dry with paper towels before seasoning. This helps achieve a crispy skin.
- Allow to rest for 5 minutes before serving. The thigh meat will be juicier if you allow it to rest.
- Invest in a meat thermometer to ensure the chicken reaches a safe internal temperature of 165°F (74°C) at the thickest part.
Add Your Own Private Notes
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Nutrition
The nutritional information and US conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this is important to you, please verify with your favourite nutrition calculator and/or unit conversion tool.
These were perfect seasonings! Fast, delicious dinner. Thanks, as always. Looking forward to what you bring out in 2024. Happy new year!
What great flavors in this chicken dish! Soon to be on rotation in my house! Love that the chicken is *juicy*!
Thank you, Patricia!! we love it too.
These came out perfectly tender, juicy, and with so much delicious flavor. My whole family loved this recipe
I really loved this combination of spices. It was absolutely delicious!
Wonderful flavor from the spices. This is going into the weekly rotation for sure!
Thank you, Erik! so happy to read this.
What a fabulous recipe!
Super bold flavors, great choices. Cooked well and super moist inside.
Thank you, Justin! happy you liked it.
I can’t wait to make this delicious chicken!
Thank You Ana <3
Good morning! How many teaspoons of each ingredient?
Good morning Maria! They’re noted on the recipe card right above but here they are:
½ teaspoon kosher salt
▢½ teaspoon black pepper
▢2 teaspoon ground chile ancho or smoked paprika
▢1 teaspoon garlic powder
▢1 teaspoon onion powder
▢1 tablespoon brown sugar
▢1 teaspoon chipotle pepper
▢1 teaspoon dried coriander or parsley
▢½ teaspoon red pepper flakes
▢2 Tablespoons olive oil
That’s it my friends! I hope you like this Pollo Al Horno as much as I do! Please leave me a comment or question and I’ll get back to you asap. Stay well! xo, Ana