Puerto Rican Baked Chicken (Pollo al Horno)

Puerto Rican baked chicken, or Pollo al Horno, is one of those recipes that feels like home. With just a few simple ingredients, this dish transforms into something deeply flavorful, comforting, and perfect for the whole family. Whether you're new to Puerto Rican cooking or looking for an easy weeknight meal, this is one of those dishes that never disappoints.

I’ve been eating this chicken since I was a kid, and it continues to be one of my favorite baked chicken recipes now as an adult. It’s warm, savory, and tastes like something your grandma would make on a Sunday afternoon.

This dish pairs beautifully with Puerto Rican staples like tostones and arroz con gandules for a full meal that's packed with flavor. Add a side of avocado slices or a simple green salad, and dinner is done.

What is Puerto Rican Pollo al Horno?

Pollo al Horno means “baked chicken” in Spanish, but this isn’t just any baked chicken. In Puerto Rican cuisine, it refers to chicken that’s marinated in sofrito and a blend of spices, then oven-roasted until juicy on the inside and crisp on the outside.

Unlike many American-style baked chicken recipes that rely on bottled sauces or heavy seasonings, Puerto Rican Pollo al Horno gets its flavor from natural, fresh ingredients—think garlic, oregano, cumin, and our essential cooking base: sofrito. It’s a meal that brings families together, whether it’s a weeknight dinner or a holiday spread.

The recipe has deep roots in Puerto Rican culture, where families have passed it down through generations, often adapting it based on what ingredients were available. It’s affordable, adaptable, and just really satisfying. I also love how easy it is to double the recipe and freeze a batch—marinated and ready to go—so I always have something flavorful on hand.

Ingredients To Make This Puerto Rican Baked Chicken Recipe

These ingredients are simple, but each one plays an important role in creating the rich, balanced flavor that makes this dish so special. Make sure to pat the chicken dry before you begin—this will help the marinade stick and give you crispier skin after baking.

Chicken leg quarters – These are juicy, flavorful, and affordable. The skin crisps up beautifully in the oven while the bone helps the meat stay moist.

Sofrito – The heart of Puerto Rican cooking. Sofrito is a blend of peppers, garlic, onions, cilantro, and spices. It adds depth and a punch of flavor that sets this chicken apart from your usual baked version.

Olive oil – Helps distribute the seasoning evenly and adds richness. It also assists with crisping the skin as the chicken roasts.

Lime juice – Brightens the overall flavor and helps tenderize the meat. I love how the acidity balances out the warmth of the spices.

Garlic powder – Gives a bold, savory flavor and helps boost the aromatics in the marinade.

Oregano – Adds earthiness and an herbal touch. It’s a must in Puerto Rican seasoning blends.

Cumin – Slightly smoky and nutty, cumin deepens the flavor profile without overpowering the dish.

Coriander – A little sweet, a little citrusy, and totally necessary to bring everything together.

Salt and pepper – Essential for bringing out the natural flavors of the other ingredients.

How to Make Puerto Rican Baked Chicken (Pollo al Horno)

This recipe is perfect for beginners. Just follow these simple steps and you’ll have flavorful, juicy chicken that tastes like it’s been slow-cooked all day—but with hardly any effort. I also like to prepare and marinate the chicken, then freeze it in a zip-top bag so it’s ready to bake later in the week.

1. Pat dry the chicken
   Start by patting the chicken leg quarters dry with paper towels. This step is important because it helps the seasoning stick and allows the skin to crisp in the oven.
2. Mix your marinade
   In a large mixing bowl, combine your sofrito, olive oil, lime juice, garlic powder, oregano, cumin, coriander, salt, and pepper. Stir until everything is well combined.
3. Marinate the chicken
   Place the chicken in the bowl and rub the marinade all over it—get under the skin and into every nook and cranny. I like to use my hands for this part. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. For best results, marinate it for a few hours or overnight. You can also transfer the marinated chicken into a freezer bag at this point and freeze it for later.
4. Preheat the oven
   Set your oven to 370°F (188°C). Remove the chicken from the refrigerator and place it in a baking dish, skin-side up. Cover the dish tightly with foil.
5. Bake the chicken covered
   Bake for 60 minutes. The foil helps trap the moisture, making the chicken extra tender and juicy.
6. Finish baking uncovered
   Remove the foil and sprinkle a little more salt on top of the chicken. Increase the oven temperature to 400°F (204°C) and bake for another 15–20 minutes, or until the skin is golden and crisp.
7. Check for doneness
   Use a meat thermometer to make sure the thickest part of the chicken reaches at least 165°F (74°C). The juices should run clear.
8. Let it rest
   Take the chicken out of the oven and let it rest for about 5–10 minutes before serving. This allows the juices to redistribute and keeps the meat tender.

Tips For Making Puerto Rican Baked Chicken

• Pat the chicken dry before marinating to help the skin crisp.
• Use bone-in, skin-on leg quarters for the juiciest results.
• Let the chicken marinate for at least 30 minutes—overnight is even better.
• Freeze marinated chicken in a sealed bag for up to 2 months.
• Use a thermometer to avoid undercooking or drying out the chicken.
• Add a little paprika if you want deeper color on the skin.
• Bake in a foil-lined dish for easier cleanup.

Frequently Asked Questions

Can I use different cuts of chicken?

Yes, you can! While leg quarters are traditional and provide the most flavor and moisture, you can also use drumsticks, thighs, or even bone-in, skin-on breasts. Just adjust the baking time depending on the cut and size.

What if I don’t have sofrito?

Sofrito is essential to this recipe, but if you don’t have any on hand, you can make a quick version using blended green bell pepper, onion, garlic, cilantro, and a little tomato paste. That said, I always recommend making a batch of sofrito and freezing it in ice cube trays to have on hand.

Can I bake this in advance and reheat?

Yes, baked Pollo al Horno reheats very well. You can store leftovers in the fridge for up to 3 days. To reheat, place the chicken in a baking dish and cover with foil. Warm in the oven at 350°F until heated through. Removing the foil for the last few minutes will help re-crisp the skin.

Is this chicken spicy?

No, this recipe is full of flavor but not heat. If you’d like to add spice, you can mix in a bit of crushed red pepper or a splash of hot sauce into the marinade.

Have you tried Puerto Rican baked chicken (Pollo al Horno)? Then, make sure to rate and review this recipe. I’d love to know how it turned out for you and if you made any tasty additions. For me, this recipe has always been a comforting favorite and continues to be a go-to meal in my home.