Oaxacan Chicken with Oregano and Garlic

Oaxacan Chicken with Oregano and Garlic

Pollo Oaxaqueño con Orégano y Ajo
4 to 6 servings
Pati Jinich
Course: Main Course
Cuisine: Mexican
Keyword: chicken, garlic, oregano, pati's mexican table
Author:Pati Jinich
Prep Time: 15 minutes
Cook Time: 1 hour
Oaxacan Chicken with Oregano and Garlic recipe from Pati's Mexican Table Season 6, Episode 3 "A Queen in the Land of Gods"


  • 30 garlic cloves
  • 1 cup fresh oregano leaves
  • 1/2 cup olive oil
  • 1/4 cup freshly squeezed lime juice
  • 1 1/2 teaspoon kosher or coarse sea salt
  • To taste freshly ground black pepper
  • 1 3-pound chicken cut into 10 serving pieces, breasts cut in half
  • 1 1/2 cups chicken broth

To Prepare

  • Preheat oven to 450 degrees Fahrenheit.
  • Using a food processor or molcajete, process or mash the garlic, oregano, olive oil, lime juice, salt and pepper until coarse and well mixed, yet not completely pureed.
  • Rub the garlic mixture all over chicken and place skin side down on a non-stick baking sheet. If you don’t cook right away, you may marinate the chicken up to 24 hours, covered in the refrigerator.
  • Place in the oven and bake for 15 minutes. Remove from the oven and reduce temperature to 375 degrees. Flip over the chicken pieces, pour the chicken broth on the bottom of the sheet, and return to the oven for 45 minutes or until chicken is cooked through and the juices run clear when pierced with a knife.

155 comments on “Oaxacan Chicken with Oregano and Garlic

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  1. Wow Pati!! Watched this episode w my gran and thought, “I can do that!” And I did!!! So easy and a huge hit with my parents! Saving this one for the recipe box! Since making this I’ve tried to cook at least once a week for mom and dad (college student stuck online @ home for this semester). Such a great recipe to boost my confidence! Thank you!

  2. I made this chicken and it was so good.It was a little bit brothy but it sure did taste good. I know I will make this chicken again.

  3. Super easy and delicious. The garlic turns sweet and nutty. I used a little more lime because I love citrus. The gravy it makes is great over rice. Great to use if you have lots of fresh oregano in your garden.

  4. Hello Pati, I’m very much looking forward to making this recipe. There’s no mention of baking the chicken covered though, so I’m assuming just leave it uncovered?

    Thank you!

    1. You are right Lenore, no covering, unless you feel that towards the end that it is browning to much, then just throw a piece of foil on top. Enjoy!

  5. I’ve recently discovered your show during all this crazy lockdown-and you have been such a pleasure to watch (plus your food makes a bland day beautiful)!! This chicken takes me back to the vibrant streets of Oaxaca and the friendly people there. Thank you for sharing your smile and your gift of beautiful cooking!

    1. Thanks so much Joel for the kind words, glad to read this recipe brought back memories from amazing and magical Oaxaca. Stay safe and strong!

  6. Hola !! Pati , ya know well we will know, looks like this recipe would work with 16 20. fresh shrimp shell wit heads on legs removed sizer cut down back to devain shell left on what da ya think ??? better 10 12s. or a split lobster tail ?? gotta try it ,,

  7. Hello Pati,
    I love your show! I sit and drool all over my couch while watching you cook! I love that you have your sons involved…cant wait to see Juju’s cooking show some day! Going to make this recipe tonight for dinner…so excited! I also made the Pan de Yema….so so good! My pups also loved it, we call it pan de Emma (after my puppy). Thank you so much for answering the call to show us how to cook with so much passion! You have been such an inspiration for me, I have changed how I shop and have invested in more kitchen equipment…such as a good blender! Thank you so much for just sharing your light with us! Muchas gracias!

  8. Hi Pati!! My husband and I just discovered your show today and where have you been all our lives? Lol! This chicken is in my oven as we speak and the marinade smells amazing! I was disappointed my local market was out of fresh oregano but I bought dried oregano leaves instead. I cannot wait to try this phenomenal chicken! (Ps. I doubled the recipe and the other half of it is sitting in my fridge to make for dinner tomorrow night. I know I’m going to love it already! Thank you so much for the recipe and I am looking forward to making other delicious dishes from your show!

  9. Hi Pati…just wanted to let you know that i find your Oaxacan episodes fascinating. You are educating the world in that there is more to Mexican cooking than tacos & burritos! Rich culture! Bravo Pati!

  10. My family and I absolutely loved this chicken! AND, I made a spectacular second dish from it. After dinner, I was staring at the juices in the baking pan–all chickeny with so much garlic and oregano–and thought pasta. Saved the juice, skimmed off most of the fat, and refrigerated. A couple days later, prepped some skinless chicken breasts in a fresh batch of marinade and grilled on the BBQ for extra flavor. Meanwhile, I reduced the original juices on the stove with some white wine and added a bit of saved new batch marinade for freshness. Stirred in some leftover burrata milk and then a pat of butter to finish. Mixed sauce with pasta, sprinkled with romano cheese, and served with grilled garlic oregano chicken and a kale side–so good! I encourage your fans to try this (or some variation). You will not be disappointed.

    1. Todd, that second dish sounds absolutely wonderful! Thanks for sharing that! Before your comment, I had not read any reviews on Pati’s recipe. I’m planning to make this next week, for company, but thought I should make it for my husband and I beforehand just to be sure it’s a keeper.

      Appreciate your comment!

  11. This chicken was great! I marinated overnight and grilled it instead of baking, since it’s too hot in TX to have the oven on 450, but it was wonderful.

  12. awful disappointment. Finally had oregano and made but skin not cooked on chicken and so much better without skin or change recipe. Very disappointed.

      1. I followed the recipe except I baked at 475, the chicken had very little color so I put it in the broiler before add the broth.

    1. My chicken after being at 459 did the same thing, to much moisture, bagged chicken has a lot of water. I didn’t add the chicken stock right away and added less. Chicken came out crispy and moist.

  13. Delicious and easy! I made it with the corn salad as a side. I added asparagus to the corn, it’s in season. You can marinate the chicken the night before, and when you come home from work just put it in the oven. I set aside some of the marinade and added it to the vegetables, wow! I will be making this again.

  14. I just made this chicken, it was fenomenal!! and i paired it the the corn salad, AMAZING. I have to agree with you Pati, they do complement each, and it was delicioso😋. Thanks again for sharing this delicious side of Mexico.

  15. Buenos Dias, Pati!
    My husband and I love your show, and your delectable recipes. What do you recommend as a side dish for the Oaxacan Chicken with Oregano and Garlic?
    Thank you:)

  16. Made this recipe tonight and it was AMAZING. So much flavor and our home smells fantastic. Will make again for sure!

  17. Pati. LOVE your show! I’m interested in knowing which food processor is used on the show and is this one that you would recommend for home use?

  18. I just have to repost after making this tonight that this is a dish that will be made in our house once a week! Absolutely tender meat with a crunchy skin. Well done recipe, and my whole family thanks you!!!!

  19. I have fun with, cause I found just what I used to
    be having a look for. You have ended my 4 day long
    hunt! God Bless you man. Have a great day.


  20. If someone hasn’t asked already , how do you recommend doing this recipe skinless ? I love this skin but I need to cut back for health reasons *sad face haha would it work better in a skillet if I do skinless but it won’t char ? thank you !

  21. Hola Patti,
    Can’t wait to cook this chicken dish. I love the ingredients and will let you know how it turned out. Thank you so much for sharing your amazing recepies.

  22. Pati
    The food processor you used in this recipe looks interesting–adjustable, efficient–what kind is it?
    Joan Traffas

  23. watched the episode for this dish twice read and re read the have made this dish twice it is flavorful but the liquid is not cooking off like you showed

    1. Sometimes ovens are all a bit different… give it a bit more time or raise the oven temperature in the last 10 minutes. ​

  24. ¡Esta receta me encanta! What do you think about grilling the chicken directly on my gas grill’s solid cooking grate without a pan underneath? I wonder about adding the chicken broth since there would be no pan. Maybe brining the chicken in chicken broth before preparing it for the grill? Or I could use a pan and use the grill like an oven.


  25. So happy to see your James Beard award!
    Watched Pati Jinich marathan on PBS this weekend and this recipe was included.
    Love the background trips and seeing the original cooking in the cities!

    Thanks for a great food and learning show!

  26. Just watched this episode, can’t wait to make this!! Bought chicken yesterday, so to marinate tonight!

  27. Hi Pati!
    I’ve been reading u on the internet for awhile, now I’m watching on the Amazon channel and I have the garlic chicken in the oven. I would love to go on a trip with you to Mexico! Any thoughts on a foodie trip?
    Thank you!! Gracias, Danke!

  28. Seen this episode twice & we will be making it really soon. U inspire us with UR cooking 😊
    Love UR cooking show👍🏻

    1. ​Hi Anais, you can use chicken broth or vegetable broth, if you don’t want to add broth, just add some water…it helps keep the chicken super moist inside. ​

  29. Hola Pati, acabo de ver esta receta y mi esposo se le antojó muchísimo el pollo, mi pregunta es si lo tienes que marinar por las 24 horas o solo puedes prepararlo y hacerlo el mismo dia?

    También me pregunto cómo puedes comer de todo y estás tan delgada?

    Me encanta ver tu programa porque promueves mucho nuestro hermoso país, me haces sentir muy orgullosa de mis raíces, Gracias por eso.

  30. Wow!
    Prepared with the Ensalada de Elote Asado as per the episode.
    My first Pati recipe. What a hit!
    Thank you for sharing. I am now a fan!

    1. The Asian markets sell a lot of peeled cloves for very cheap ! I always get my garlic from Asian markets because they already have it peeled in package in a little box , I want to say 50 or 60 cloves for $1 + change . If you have an Asian market near by check it out and see if you find some .

  31. This is company chicken ! Excellent !!
    I am an Oklahoma wine maker. And this dish goes exceptionally well with Riesling/Gerwurztraminer blend.
    Thanks, Patti !!!

    Brio Cellars

  32. Hi Pati, we’ve just seen your show on @create for the first time and loved it! This recipe is one of the best, if not THE best recipes for chicken I’ve made. It’s simple (until my food processor quit), full of flavor and I can’t believe the result looked so much like the picture! Mom loved it also. She had me add a few more dashes of lime juice – we love citrus. Thighs were used for this first try but I have a package of drumsticks waiting for their chance! They will not be waiting too long. I recommended it to my sister who lives in San Antonio, TX, and she can’t wait to try it. Dishes like this make me want to change up my Christmas menu just a bit – maybe the garlic oregano sauce on the turkey?

  33. We are making now. However, our pieces of chicken aren’t crispy looking at all 🙁
    And the broth doesn’t seem to be absorbing like your picture shows.

  34. Hola Pati, my wife and I love your show, I’m addicted to the coco-fish. I’m excited to try this recipe with codorniz but nervous about the baking time, any suggestions? Thanks for all your ideas!

  35. I can’t wait to try this. I have from that area. He is a horse jockey and opened a traditional Mexican restaurant as well here in Saratoga Springs NY.

    THANKS for sharing

  36. I watched you make this on your show and decided to make it because it looked SO delicious. It was easy to make and was indeed delicious. I made mine with all chicken thighs though. I did marinade mine for the 24-hour time frame.

    I wish I could share my picture of the finished product. We ate every single piece.

  37. wow, that was wonderful, tasty, a definite keeper. every week I can’t wait to see next week treat. recommend this dish!

  38. You make cooking fun! Your program is also inspiring. It’s great to see a cook from ‘el DF’ putting all that delicious food on display for the world to see. I see the program occasionally in the Dallas area. My weakness and most favorite all time dish is mole ‘estilo DF’ with chicken. My wife is from Michoacan and mole from that area is very red, but I prefer the dark brown and slightly sweet type.(mouth watering). I am definitely going to try the recipe. I’ll get back with a comment too.

  39. My son (11) and i have been watching you all day on Create in New Orleans today. He loved seeing you and your sons in the kitchen together and as soon as he saw you make this he asked if we could go to the store and get the ingredients! He also loved watching you go everywhere and loved when y’all went for a swim in the beautiful water and now he wants to go there!! Thank you so much for this great recipe!!

  40. I just ran into this show for the first time on cable. I’m having company and I will make this chicken. Off I go to the store. I definitely will make the burnt milk ice cream which was also featured. All summer I made homemade ice cream in honor of my mother who taught me to make ice cream. It’s great to have another idea!!!

    1. I’m so happy you found the show Kathleen! It sounds like you had a delicious Summer, and I hope you enjoy the ice cream and chicken!

      1. Pati,
        I tried your chicken recipe tonight, and it was wonderful. Definitely will do it again soon.
        Thanks for posting it.

  41. I saw Pati’s show on LPB and had to try this! I was only able to buy half the required fresh oregano, and had to double the recipe to feed extra people with about 18 pieces of chicken, and it was HEAVEN!!! Delicious, chicken stayed moist. I lifted skin and shoved marinade in every cranny. I had to cook about 15 min longer due to large pieces, and I overcrowded the pan. I had to use a high edged, light colored aluminum pan, so I know a darker pan would have crisped the skin up better (at least with my oven). I also let it marinade for 2 hours. I will be making this again, it was amazing.