Cuban Chicharrones de Pollo
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Cuban Chicharrones de Pollo

Cuban Chicharrones de Pollo – pieces of chicken flour marinated in garlic, lime and rum marinade, combed with flour and fried to perfection.

Cuban Chicharrones de Pollo

What are Chicharrons?

This delicious flavor is typically made by combing and frying the pork belly and allowing it to fry to crisp perfection. Today I decided to use chicken instead of pork and got something worthy of nonsense.

Cuban Chicharrones de Pollo


  • 1 lb chicken thighs boneless and skinless
  • vegetable oil for frying
  • 1 lime cut into wedges, for serving
  • 1 tbsp fresh parsley chopped for garnish

For marinade

  • 4 cloves garlic minced
  • 1 onion roughly chopped
  • 1/2 cup lime juice from about 4 limes
  • 1/4 cup lime zest from the 4 limes
  • 1/4 cup light rum

For flour mixture

  • 1 cup all-purpose flour
  • 1 tsp salt
  • 1 tsp black pepper freshly ground
  • 1 tsp cumin
  • 1 tbsp oregano dried
  • 1 tsp sweet paprika


  1. Cut up the chicken thighs into bite size pieces. Place in a bowl or a plastic container with a lid.
  2. Add all the marinade ingredients together in a blender or food processor and pulse until mixture is smooth. Pour the marinade over the chicken and toss the chicken pieces, making sure they’re all covered in the marinade. Cover the plastic container with the lid, or if you used a bowl, cover with plastic wrap.Refrigerate for at least 2 hours to 8 hours.
  3. In a shallow plate whisk together the ingredients for the flour mixture.
  4. Heat the vegetable oil in a Dutch oven or a deep frying pan.
  5. While the oil is heating up, dredge the chicken pieces through the flour mixture.
  6. Fry a few pieces of chicken at a time, so that they don’t stick together. They should take about 5 minutes before they’re cooked through. You might want to cut into a piece to make sure it’s no longer pink inside. Continue frying in batches until done.
  7. Garnish with fresh parsley and serve with lime wedges.
  1. You can bake these in the oven at 375F for 25-30 minutes, or until golden brown.
  2. You can use thigh or breast meat for this recipe.
  3. You can substitute the rum for pineapple or white grape juice.
  4. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.



1 Comment

  1. 5 stars
    Cuban Chicharrones de Pollo.Adding rum to the pickle is interesting and inspiring! I am always looking for different ways to cook chicken, otherwise it can be very boring … I can’t wait to try this pickle!OMG I made these tonight. Mixed thighs with breast. Perfect. Did not have light Rum but the strong stuff call Kraken. Excellent rum, had to add lemon juice as I ran out of limes, but otherwise stuck to the recipe. Only made up half the amount. Rest is for tomorrow. Never saw plates to be emptied to fast.
    Defiantly a keeper.
    Thank you for sharing.

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