Recado Rojo Marinated Chicken Thighs

By AislePrompt Editorial · Published 2026-04-18 · Updated 2026-04-18

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender chicken thighs coated in a vibrant red spice paste, grilled to crispy perfection with citrus brightness. This Guatemalan-inspired grilling recipe, 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.

Prep: 25 min Cook: 20 min Serves 4 Guatemalan cuisine 380 cal/serving

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Ingredients

4 bone-in, skin-on (about 1.5 lbs) chicken thighs
3 tbsp recado rojo paste
2 tbsp olive oil
1, juiced lime
1 clove, minced garlic
1/2 tsp ground cumin
1/4 tsp salt
1/4 tsp black pepper

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Instructions

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.
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.
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.
Step 4: Flip chicken and cook for 8-10 minutes, or until internal temperature reaches 165°F.
Step 5: Rest chicken for 5 minutes before serving to lock in juices.