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Overhead view of chicken with beans and rice.

Chicken Yucatan

Chicken Yucatan is a baked chicken, doused with citrus and hot sauce to infuse flavors to the chicken.  
Course Chicken
Cuisine Mexican
Keyword chicken Yucatan
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6 servings
Calories 412kcal
Author Joe Boyle


  • 3 tbsp fresh squeezed orange juice
  • 3 tbsp unsweetened pineapple juice
  • 2 tbsp lime juice
  • 2 tbsp dried oregano
  • 1 tbsp olive oil
  • 1 tsp cumin
  • 2 tsp chili powder
  • 2 garlic cloves , minced
  • 1/2 tsp salt
  • 1 tsp tabasco or more if desired
  • 6 bone in chicken thighs , skin and excess fat removed
  • salt and black pepper to taste


  • Pre-heat oven to 375 degrees.
  • In a food processor, combine fruit juices,oregano, olive oil, cumin, chili powder, garlic, salt ,and tabasco. Pulse several times to mix everything together.
  • Put chicken in a baking dish lightly sprayed with cooking oil. Brush the chicken with citrus herb mixture and put in the oven.
  • Roast chicken for 40 to 45 minutes, basting or brushing every 7 or 8 minutes, turn the chicken over after 20 minutes.
  • Use an instant-read thermometer to the check chicken. Remove the chicken from the oven once the internal temperature reaches at least 160° F.
  • Place the chicken onto a serving plate and tent with foil for at least 5 minutes to allow the juices to settle.
  • Season with salt and pepper then serve hot.


  1. Store leftover chicken covered in your refrigerator for up to 3 days.
  2. The chicken can also be placed in a sealable plastic bag and marinated with the citrus and spice mixture, refrigerated for 1 or 2 hours if desired.


Calories: 412kcal