Ingredients

The following ingredients have 5 Servings
  • 8 chicken thighs (bone-in, skin-in)
  • 1 jar (12 oz HERDEZ Red Guajillo Mexican cooking sauce)
  • 1 tablespoon vegetable oil
  • 2 tablespoon lime juice
  • 3 garlic cloves (peeled and minced)
  • ½ teaspoon ground coriander
  • ½ teaspoon ground black pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon Mexican oregano
  • Salt to taste

Instruction

  • Mix HERDEZ Red Guajillo salsa, oil, lime juice, garlic, and the rest of the spices in a large bowl. Season with salt.
  • Add the chicken thighs and toss well, making sure they are all covered in the sauce. Cover the bowl with a plastic wrap. Marinate for at least 2 hours or overnight in the refrigerator.
  • Adjust oven rack to lowest position and heat oven to 450 degrees. Line a baking sheet with aluminum foil and grease with vegetable oil or spray oil.
  • Remove the chicken from the marinade. Place chicken thighs with the skin side up on the baking sheet. Bake for 30-35 minutes, or until an instant-read thermometer register 165F when inserted near the bone.