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pollo al horno, Dominican baked chicken out of the oven with crispy skin

Pollo al Horno (Dominican Baked Chicken)

This juicy, flavorful Pollo al Horno (Dominican Baked Chicken) features crispy skin, bold seasonings, and tender meat baked to perfection. An easy oven recipe with big flavor!
5 from 1 vote
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Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Course Main Course, Salad
Servings 4 Lbs

Ingredients
  

  • 4 lbs bone-in skin-on chicken thighs – The fat under the skin keeps the meat moist while baking.
  • 1 tbsp cornstarch – Helps create an ultra-crispy skin without frying.
  • Salt to taste – Essential for balance and seasoning.
  • 2-3 tsp adobo seasoning – A flavorful all-purpose Dominican staple.
  • 1 ½ tsp sazon – Adds color and depth with a blend of spices.
  • 1 tbsp sofrito – Boosts the overall flavor profile.
  • 1 tsp dried oregano – Classic herb used in Dominican cooking.
  • 1 tbsp white vinegar – Adds brightness and helps tenderize the chicken.
  • 1 tbsp soy sauce – Deepens the umami and balances out the acidity.
  • 1 ½ tbsp avocado oil – Helps crisp the skin and adds healthy fats.

Instructions
 

Step 1: Prep and Clean Your Chicken

  • Preheat your oven to 400°F (204°C). Rinse your chicken thighs and pat them thoroughly dry with paper towels—this step is key to achieving crispy skin. Moisture is the enemy of crispiness!

Step 2: Season Like a Pro

  • Place the chicken in a large bowl. Add the cornstarch, salt, adobo, both types of sazon, oregano, vinegar, soy sauce, and avocado oil. Use your hands to work the seasoning into every piece, making sure to rub it under the skin as well. This is where the real Dominican flavor magic happens.

Step 3: Bake to Golden Perfection

  • Arrange the chicken thighs skin-side up on a wire rack over a baking sheet lined with foil or parchment paper. This helps heat circulate and allows the fat to drip away, leaving you with perfectly crispy Dominican baked chicken. Bake for 50–55 minutes, or until the internal temperature reaches 165°F and the skin is beautifully browned.

Notes

Pro Tips for Next-Level Pollo al Horno (Dominican Baked Chicken)

  • Don’t skip the rack: A wire rack keeps the chicken elevated, promoting even baking and airflow around the skin.
  • Let it rest before serving: Give the chicken about 5 minutes after baking so juices redistribute.
  • Want extra crisp? Broil for the last 2-3 minutes, but keep a close eye on it!
  • Marinate ahead: If you can, marinate the chicken for 30 minutes to 8 hours before baking for deeper flavor.
Want more Dominican recipes? Check out this Moro Rice Recipe, Dominican Cake Recipe and this Ensalada Rosa Recipe!
Keyword baked chicken, chicken, chicken thighs, crispy chicken, dinner, dominican sancocho
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