I cannot say enough about this simple red chile garlic roasted chicken recipe! Looking forward to using the marinade for other recipes.
Why Am I So Excited?
I absolutely get excited when minimal ingredients yield an awesome recipe with so much flavor! This recipe definitely falls in that category. The red chile garlic mojo really packs a lot of flavor, especially the lime and oregano. Cooking with fresh garlic was not something that mom did. She reserved the fresh garlic for cooking beans and big cuts of pork for tamales. Fresh garlic is a must in my everyday cooking these days.
I Start My Day Watching Cooking Videos!
As soon as that early morning coffee is done perking, I sit for an hour and binge watch cooking videos! It’s the most relaxing part of my day and inspires me to jump into my kitchen or onto my blog. The inspiration for this chicken recipe came from Patti Jinich. She prepared a garlic chicken with fresh oregano that reminded her of her dad. My version has added dried chiles and dried oregano from my family in Mexico. I will be terribly sad when I run out of that oregano from Higueras, Nuevo Leon. Thankful though!
The Real Tacos I Remember Growing Up!
The real deal tacos I remember were tacos that you assembled with a warm tortilla in the palm of your hand with food from your plate and fresh salsa still warm in the bowl! You didn’t take the meat off the bone, lol! We would just eat around it and eventually get to that. It’s real homestyle Mexican!
Invest In Some Good Kitchen Tools!
No need to spend a fortune on fancy cookware really. A cast iron skillet, cast iron enamel dutch oven, one nonstick(for eggs), light weight skillets and sauce pans, good knives, a decent cutting board, bowls in different sizes, storage containers, tortilla press, tortilla warmer, stainless steel utensils, silicone spatulas, wooden spoons. bean smasher and a power blender! Lol! Ok, the power blender will be a small investment, but it will last you a lifetime.
Red Chile Garlic Roasted Chicken
Ingredients
- 12 drumsticks or 8 bone on, skin on chicken thighs
- Salt and pepper, to taste
- 6 Chile Guajillo stems and seeds removed
- 6 chile de arbol stems removed
- 20 cloves of garlic peeled
- 1 tbsp Mexican oregano
- Juice of 2 large limes
- 1 c Avocado or olive oil
- 1 c Chicken broth
Instructions
- Season the chicken lightly with salt and pepper on both sides. Transfer to a plastic storage bag. Set aside.
- To a large skillet, at medium heat, add the dried chiles and garlic. After a minute, drizzle in 1 1/2 teaspoon of oil. When the ingredients begin to fry and sizzle, stir them often for the next 2-3 minutes. Add the oregano and stir for 30 more seconds. Remove from heat.
- To the blender, add the chile mix, juice of two large limes, 1 cup of oil, salt and pepper to taste. Blend on high until mostly smooth. Taste for salt. Pour into bag with chicken. Seal bag. Using you hands, move chicken pieces to they are evenly coated with red chile mojo. Chill for 6 hours over overnight.
- When ready to cook, pull out the chicken and lay it skin side down onto a shallow baking pan. Let it come up to room temperature for 25 minutes.
- Preheat oven to 450 degrees F.
- When ready, place chicken on middle rack in preheated oven. Bake for 20 minutes. After 20 minutes, flip chicken over. Pour chicken broth into bottom of baking pan. Return chicken to oven and continue roasting for 25-30 minutes.
- For more browning, you can place the chicken under the broiler for one minute. It's optional. Plate the chicken and spoon on some of the mojo left in the skillet over the chicken. Serve with your favorite sides. warm tortillas and your favorite salsa.
Notes
Reader Interactions
Comments
Would Love to Hear From You
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Delicious. Prepared for dinner with company. Super easy and everyone had seconds. Served with mashed red pots, steamed green beans with lime juice, sweet corn on the cob and Texas Toast. Will make again.
Everything sounds so delicious Mark! Thank you for the feedback! I appreciate it!
The aroma and sauce is very good, I probably needed to marinate it overnight to absorb some flavor on the meat. I also needed to add a lot of salt and pepper to it. It’s more of an oily sauce so the chilli and garlic flavor disappeared. :/ I made it along with a corn & poblano sautee and refried black beans with queso fresco. It was a good combo.
Hi Peggy, I felt the same way at first until I went into the skillet and mixed all the remaining spices with mojo and spooned it over the chicken. That’s where all the flavor is. It made a big difference. It is an oil based mojo, so, yes, it will be oily. Thank you for your feedback. I appreciate it.
I just made this. I used avocado oil.
It was FIRE!!! Sooooo good!
Oh, good!!! Thank you for taking the time to share your feedback!
Can I use Chile California instead of Guajillo? I’m curious as to if it changes the flavor too much.
Yes, of course you can. I actually prefer chile California myself. In my experience with both chiles, I find that chile California has some heat to it, where guajillo is very mild.
Trying this tonight. Have been following your website for a while now. Would love to see you on tik tok! 🫶🏽
Hi Lupita! I am on TikTok. Lots and lots of videos!