Pollo al Horno
Juicy roasted chicken with that classic Dominican garlic and oregano flavor. The marinade gets into every cut, keeping it tender and well-seasoned. Finished with a little color on top, just how we like it.
Table of Contents
Ingredients
2 lbs chicken quarters
6 large garlic cloves, grated
Juice of 1 lime
1 tbsp ground oregano
1 tbsp salt
⅓ cup oil (achiote oil for color, or oil of choice)
Step-by-Step Instructions
Prep the chicken
Wash and clean the chicken. Make a couple of shallow slices into each piece to help the seasoning penetrate.
Make the marinade
In a bowl, combine grated garlic, lime juice, oregano, salt, and oil. Mix well.
Season the chicken
Pour the marinade over the chicken. Massage thoroughly into each piece, making sure it gets into the cuts.
Bake
Preheat oven to 375°F. Bake for 50 minutes.
Broil for color
Broil for an additional 3-5 minutes until golden and slightly crisp on top.
Serve
Let it rest a few minutes before serving.
Notes from My Kitchen
The cuts in the chicken are key for juicy, flavorful meat.
Achiote oil gives that authentic Dominican restaurant color.
Perfect with moro, tostones, or a simple salad.
