Roasted Chicken Thighs in Adobo

Make a special Día del Niño meal for your child that’s authentic and memorable. With a slightly sweet guajillo sauce and mild adobo spices, it’s a wholesome and kid-friendly recipe the whole family will enjoy. Recipe courtesy of Mely Martinez, Mexico in My Kitchen partner, 2015.

Celebrate Día del Niño with your kids. Get Ideas


  • 1 (12-ounce) jar

    HERDEZ® Guajillo Mexican Cooking Sauce

  • 1 tablespoon

    vegetable oil

  • 2 tablespoons

    lime juice

  • 3

    cloves garlic, peeled and minced

  • 1/2 teaspoon

    ground coriander

  • 1/2 teaspoon

    ground black pepper

  • 1 teaspoon

    ground cumin

  • 1 teaspoon

    Mexican oregano

  • Salt, to taste

  • 8

    bone in, skin on chicken thighs

  • For Garnish:
  • Corn tortillas

  • Guacamole

  • HERDEZ® Salsa Casera

Print Recipe

Serves 4-6



  1. Mix HERDEZ® Guajillo Mexican Cooking Sauce, oil, lime juice, garlic, and remaining spices in large bowl. Season with salt.

  2. Add chicken thighs and toss well, making sure they are completely covered in sauce. Cover bowl with plastic wrap. Marinate at least 2 hours or overnight in refrigerator.

  3. Heat oven to 375°F. Line baking sheet with aluminum foil and grease with vegetable oil or spray oil.

  4. Place chicken thighs with skin side down on baking sheet. Bake 20 minutes. Turn and bake 10 to 15 minutes or until golden.

  5. Serve with warm corn tortillas, guacamole and HERDEZ® Salsa Casera.


HERDEZ® Original Verde Taqueria Street Sauce

Roasted poblano and jalapeño chiles give this green sauce real taqueria flavor.

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