Winner of the ChefsBest® Excellence Award for overall quality.*
2tsp. freshly chopped cilantro
2tsp. GOYA® Minced Garlic, or 4 cloves garlic, finely chopped
½tsp.red pepper flakes
4 bone-in, skin-on chicken breast halves, about 2 lbs. (remove skin before eating)
*The ChefsBest® Excellence Award is awarded to brands that surpass quality standards established by independent professional chefs.
1. In bowl, mix together olive oil, lemon juice, cilantro, garlic, oregano, Sazón Natural and Complete, Adobo Light, cumin and red pepper flakes; transfer to large zip-top bag. Add chicken; turn to coat completely. Transfer to refrigerator; marinate at least 2 hours, or up to 24 hours for best results. Bring chicken to room temperature 30 minutes before cooking, discard marinade.
2. Heat oven to 425°F. Place chicken skin-side up on foil-lined baking tray. Cook chicken until golden brown and cooked through (internal temperature will register 165°F on quick-read thermometer when inserted into thickest part of meat without touching the bone), about 25 minutes. Remove and discard bone and skin before eating.
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