Description
A flavorful Puerto Rican baked chicken recipe featuring drumsticks marinated in a blend of sofrito, adobo, and spices, then oven-baked to juicy perfection.
Ingredients
Scale
- 3 lb chicken drumsticks (about 10–12)
- 2 Tbsp olive oil
- 2 Tbsp lime juice (or white vinegar)
- 2 Tbsp sofrito (store-bought or homemade)
- 4 cloves garlic, minced (or 1 1/2 tsp garlic powder)
- 2 tsp adobo seasoning
- 1 tsp sazón seasoning (optional, for color and flavor)
- 1 tsp dried oregano
- 1 tsp smoked paprika
- 1/2 tsp ground cumin
- 1 tsp kosher salt (reduce if your adobo is salty)
- 1/2 tsp black pepper
- 1 small onion, sliced (optional, to bake alongside)
Instructions
- Pat chicken dry. In a large bowl, mix olive oil, lime juice, sofrito, garlic, adobo, sazón (if using), oregano, paprika, cumin, salt, and pepper.
- Toss chicken until fully coated. Cover and marinate 30 minutes (or up to overnight).
- Heat oven to 400°F. Line a sheet pan with foil and set a wire rack on top. Lightly oil the rack.
- Place drumsticks on the rack. Add sliced onion around the chicken if using. Spoon any extra marinade over the top.
- Bake 35 minutes. Flip drumsticks and bake 10–15 minutes more, until deeply golden and the internal temp hits 165°F.
- For extra crisp edges, broil 1–2 minutes at the end (watch closely).
- Rest 5 minutes, then serve hot (great with rice and beans).
Notes
- For crispier skin, use a wire rack when baking.
- Marinate longer (up to overnight) for deeper flavor.
- Check chicken temperature with a meat thermometer.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baked
- Cuisine: Puerto Rican
Nutrition
- Serving Size: 1 drumstick
- Calories: 320
- Sugar: 1g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 120mg
Keywords: puerto rican baked chicken, puerto rican chicken recipe, oven baked chicken drumsticks, baked chicken legs, juicy baked chicken, latin chicken dinner