There's nothing quite like a dish that brings back fond memories of family gatherings and home-cooked meals. Today, I’m excited to share a special recipe for sofrito-marinated baked chicken that has been passed down from my mother, who is from the Dominican Republic. This dish is a beautiful blend of rich flavors, vibrant colors, and a touch of nostalgia.
Watch the video version of this recipe on my YouTube channel here:
The Heart of the Recipe: Sofrito
The magic of this recipe lies in the sofrito, a flavorful blend of herbs, spices, and vegetables that forms the backbone of many Dominican dishes. If you haven't already, check out my Dominican style sofrito recipe for a step-by-step guide on making this essential seasoning base.
Why Sofrito-Marinated Chicken?
Marinating chicken in sofrito infuses it with a depth of flavor that's hard to beat. The combination of fresh garden ingredients and traditional spices makes every bite a celebration of Dominican culinary heritage. Plus, baking the chicken keeps it juicy and tender, making it a crowd-pleaser for any occasion.
Ingredients
For this recipe, you'll need:
- Chicken: I prefer dark meat, like bone-in and skin-on chicken leg quarters. You can use white meat but just be careful how long you cook so it doesnt turn out dry.
- Sofrito: Make a big batch of sofrito to coat all of the chicken
- Olive Oil: A splash of oil to coat the chicken while it marinates
- Kinders Cuban Blend Seasoning: To taste. Any citrus/lime seasoning will do.
- Cilantro: This is optional, but I do like to garnish my chicken with chopped fresh cilantro.
Directions to Make Sofrito-Marinated Baked Chicken
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Marinate the Chicken:
- Add the chicken to a large bowl. Add a splash of olive oil and enough sofrito and Kinder's Cuban blend to coat all sides of the chicken. Mix everything together.
- I like to load the chicken into some oven ready tin foil pans and cover with some aluminum foil. Marinate in the fridge overnight or at minimum 2 hours.
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Bake The Chicken:
- Preheat your oven to 350°F.
- Bake the chicken covered for 45 minutes.
- Remove the cover after 45 minutes and cook for an additional 10-20 minutes until the skin is golden and crispy.
- Let the chicken rest a few minutes before serving. Goes great with rice and beans, roasted vegetables, or a fresh salad. It goes great with my Sausage and Corn Rice and Beans recipe.
Whether you’re preparing this dish for a special occasion or a cozy family dinner, I hope it brings as much joy to your table as it has to mine.
Happy cooking!
