Recado Rojo Marinated Chicken Thighs

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

Tender chicken thighs coated in a vibrant red spice paste, grilled to crispy perfection with citrus brightness. This guatemalan-inspired grilling ready in about 45 minutes pairs chicken thighs, recado rojo paste, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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.

★ 4.7 (150 ratings) Prep: 25 min Cook: 20 min Serves 4 Guatemalan cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a bowl, mix 3 tbsp recado rojo paste, 2 tbsp olive oil, 1 lime (juiced), 1 minced garlic clove, 1/2 tsp ground cumin, 1/4 tsp salt, and 1/4 tsp black pepper.
  2. Step 2: Add 4 bone-in, skin-on chicken thighs to the bowl and rub marinade thoroughly over all surfaces. Cover and refrigerate for 20 minutes to 2 hours.
  3. Step 3: Preheat grill or grill pan to medium-high heat. Place chicken thighs skin-side down on the grill and cook for 5-6 minutes until skin is golden and crispy.
  4. Step 4: Flip chicken and cook for 8-10 minutes, or until internal temperature reaches 165°F.
  5. Step 5: Rest chicken for 5 minutes before serving to lock in juices.

Frequently asked questions

How long does Recado Rojo Marinated Chicken Thighs take to make?

Total time is about 45 minutes (25 min prep + 20 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 Recado Rojo Marinated Chicken Thighs?

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 chicken thighs from drying out.

Can I substitute ingredients in Recado Rojo Marinated Chicken Thighs?

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 Recado Rojo Marinated Chicken Thighs 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 Recado Rojo Marinated Chicken Thighs?

Guatemalan grilling 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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