Chicharrones de Pollo


For the marinade:
  • 6 cloves garlic, minced
  • 2 teaspoons dried oregano
  • 1/2 cup lime juice
  • 1/4 cup lime zest
  • 1/4 cup light rum
  • 1 teaspoon salt
For the chicken:
  • 1 1/2 pounds chicken thighs, boneless, skinless, and cut into bit-size pieces

For the flour mixture:

  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon cumin
  • 1 tablespoon dried oregano
  • 1 teaspoon sweet paprika
For the cooking:
  • vegetable oil, for frying
For the garnish:
  • 1 lime, cut into wedges
  • 1 tablespoon fresh parsley, chopped


  1. In a large resealable plastic bag, combine the garlic, 2 teaspoons of the oregano, the lime juice, the lime zest, the light rum, and 1 teaspoon of the salt.
  2. Add the chicken to the bag and seal it closed.
  3. Let the chicken marinate in the fridge for at least 2 hours and up to 8 hours.
  4. In a shallow plate, whisk together the flour, the remaining salt, the garlic powder, the onion powder, the cumin, the remaining oregano, and the paprika.
  5. Heat the vegetable oil in a Dutch oven or a deep frying pan, using enough of the oil so the chicken with be completely submerged.
  6. Dredge the chicken in the flour mixture, making sure each piece is completely coated.
  7. Working in batches, add the chicken to the hot oil, making sure they don’t touch.
  8. Fry the chicken until cooked through at 165 degrees F internally, about 5 minutes.
  9. Continue frying until all of the chicken is cooked.
  10. Garnish with the lime wedges and the parsley and serve.

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