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Chicharron de Pollo

Crispy marinated chicken bites seasoned with garlic, lime juice, and warm spices, fried to a golden crunch.

35 minMediumServes 4480 cal/serving

CubanDinnerStovetopStandardHigh ProteinLow CarbGluten-FreeDairy-FreeNut-FreeEgg-FreeShellfish-FreeSesame-FreeLow-SugarPork-FreeAlcohol-FreeNightshade-Free

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Ingredients

  • 2 lbs bone-in chicken thighs, chopped
  • 1/4 cup lime juice
  • 4 garlic cloves, minced
  • 1 tsp dried oregano
  • 1/2 tsp ground cumin
  • 1.5 tsp kosher salt
  • 1/2 cup cornstarch
  • 2 cups vegetable oil

Instructions

  1. 1

    Mix 1/4 cup lime juice, 4 minced garlic cloves, 1 tsp dried oregano, 1/2 tsp ground cumin, and 1.5 tsp kosher salt in a large bowl.

  2. 2

    Add 2 lbs chopped bone-in chicken thighs, cover, and marinate for 30 minutes in the refrigerator.

  3. 3

    Drain chicken from marinade and toss with 1/2 cup cornstarch until coated.

  4. 4

    Heat 2 cups vegetable oil in a heavy skillet to 350 degrees F.

  5. 5

    Fry bone-in chicken thighs in batches for 8 to 10 minutes until golden brown and the internal temperature reaches 165 degrees F.

  6. 6

    Transfer to a paper towel lined plate to drain before serving.

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Questions

How long does Chicharron de Pollo take?

As written, 35 minutes: 20 of prep and 15 of cooking. The longest single stretch is the hands-off wait in step 2, 30 minutes.

How hot should the oil be for Chicharron de Pollo?

For Chicharron de Pollo, the frying oil is held at 350 F (about 175 C) in step 4. Hotter scorches the outside before the inside cooks, and cooler turns it greasy. The target internal temperature is 165 F (about 75 C), given in step 5. A probe thermometer removes the guesswork.

What should Chicharron de Pollo look like when it is ready?

Go by the cues in the method rather than the clock. Step 5: cook until golden brown and the internal temperature reaches 165 degrees F. A reading of 165 F on a thermometer settles it.

How long should Chicharron de Pollo marinate?

Step 2 reads: "Add 2 lbs chopped bone-in chicken thighs, cover, and marinate for 30 minutes in the refrigerator." Follow the time in step 2. Shorter still seasons the surface. Much longer is not better with acidic marinades, which turn the outside of meat or fish mushy.

Can I use chicken breasts instead of chicken thighs in Chicharron de Pollo?

Yes, with care. Breasts dry out sooner: pull them at 165 F, which usually means a few minutes less than the thighs would take. As written, the entry for Chicharron de Pollo uses 2 lbs bone-in chicken thighs, chopped.

Is Chicharron de Pollo gluten-free?

Yes. As written, nothing in the ingredient list for Chicharron de Pollo is wheat, barley or rye. Gluten hides in packaged goods, so read the label on the cornstarch.

Which part of Chicharron de Pollo can be done ahead?

Everything up to step 2. Step 2 is a built-in pause of 30 minutes: "Add 2 lbs chopped bone-in chicken thighs, cover, and marinate for 30 minutes in the refrigerator." Do everything up to that point ahead of time and pick up at step 3 when you are ready to finish.

Serve it with

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