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Zesty Baked Cuban Chicken with Allspice and Cumin

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PREP TIME
15 min
COOKING TIME
50 min
TOTAL TIME
125 min
SERVINGS
6 servings
Dinner U.S.
Zesty Baked Cuban Chicken with Allspice and Cumin
Ingredients
  • 2 (8 ounce) bone-in chicken breasts, cut in half
  • 2 bone-in chicken thighs
  • 2 chicken drumsticks
  • 1 onion, chopped
  • 3/4 cup lemon juice
  • 1/4 cup Worcestershire sauce
  • 1 1/2 tablespoons minced garlic
  • 3/4 teaspoon ground allspice
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon red pepper flakes
  • 1 pinch salt and ground black pepper to taste
  • cooking spray
  • 1 tablespoon vegetable oil
Instructions
1
Begin by placing the chicken pieces in a substantial container, such as a large bowl. Add sliced onions, freshly squeezed lemon juice, the savory sauce Worcestershire, minced garlic, ground allspice, dried onion powder, ground cumin, a pinch of red pepper flakes for added heat, salt to taste, and black pepper. Mix everything together until it's well combined. Cover the bowl with a lid or plastic wrap and refrigerate for at least one hour, or even longer if you prefer.
2
Next, preheat your oven to 375 degrees Fahrenheit. Lightly spray a 9x13-inch baking dish with cooking spray to prevent the chicken from sticking. This will make it easier to remove and serve.
3
Heat a generous amount of oil in a large skillet over medium-high heat. Carefully add the chicken pieces to the skillet, reserving the marinade in its original container. Pan-fry the chicken until it's nicely browned on both sides, approximately 5 minutes per side.
4
Transfer the cooked chicken to the prepared baking dish. Pour the reserved marinade over the top of the chicken, making sure it's evenly coated.
5
Finally, bake the chicken in the preheated oven until its juices run clear and it reaches a safe internal temperature, usually around 40 minutes.