Grilled Chicken Pepian with Roasted Pumpkin Seeds

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A traditional Guatemalan chicken stew featuring a rich, roasted pumpkin seed sauce with complex spices that bring warmth and depth. This latin american-inspired chicken ready in about 60 minutes pairs bone-in chicken thighs, medium, quartered white onion, peeled garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 40 min Serves 4 Latin American cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat a grill or grill pan to medium-high. Season 6 bone-in chicken thighs with 1 tsp salt and 1/2 tsp black pepper, then grill for 6-7 minutes per side until browned and nearly cooked through.
  2. Step 2: In a blender, combine 1 cup pepian sauce paste, 1 medium quartered white onion, 4 peeled garlic cloves, and 2 medium quartered tomatoes. Blend until a smooth, thick sauce forms.
  3. Step 3: Heat 3 tbsp vegetable oil in a large pot over medium heat. Pour the blended sauce into the pot and sauté for 5 minutes, stirring frequently, until fragrant and slightly thickened.
  4. Step 4: Add the grilled chicken thighs to the pot along with 3 cups chicken broth and 1 cinnamon stick. Bring to a simmer, cover, and cook for 25 minutes until the chicken is tender and the sauce has thickened.
  5. Step 5: Remove the cinnamon stick, adjust seasoning with salt if needed, and serve hot with rice or corn tortillas.

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Frequently asked questions

How long does Grilled Chicken Pepian with Roasted Pumpkin Seeds take to make?

Total time is about 60 minutes (20 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Grilled Chicken Pepian with Roasted Pumpkin Seeds?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep bone-in chicken thighs from drying out.

Can I substitute ingredients in Grilled Chicken Pepian with Roasted Pumpkin Seeds?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Grilled Chicken Pepian with Roasted Pumpkin Seeds for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Grilled Chicken Pepian with Roasted Pumpkin Seeds?

Latin American chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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