Chicharrones de Pollo

Name: Chicharrones de Pollo
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Dominican Republic
Ingredients: 2 lbs boneless chicken thighs, cut into chunks; Juice of 2 limes; 4 cloves garlic, minced; 1 tbsp oregano; 1 tsp soy sauce; 1 cup cornstarch; Vegetable oil for frying; Salt and black pepper to taste

4 servings20 min prep15 min cookEasy Dominican Republic

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The Story Behind It

The Tale of Chicharrones de Pollo

Story updated September 17, 2026

Chicharrones de pollo, marinated and deep-fried chicken chunks, take their name from chicharrón, the Spanish term traditionally used for fried pork, applied here to chicken instead. A popular Dominican street food and home dish, it reflects the wider Latin American tradition of citrus- and garlic-marinated fried meats.

Ingredients

Scale:· 4 servings

2 lbs boneless chicken thighs, cut into chunks
Juice of 2 limes
4 cloves garlic, minced
1 tbsp oregano
1 tsp soy sauce
1 cup cornstarch
Vegetable oil for frying
Salt and black pepper to taste

Instructions

1Marinate the chicken chunks with lime juice, garlic, oregano, soy sauce, salt, and pepper for at least 1 hour.
2Drain the chicken lightly and toss the pieces in cornstarch until evenly coated.
3Heat about 2 inches of oil in a deep pot to 350F.
4Fry the chicken pieces in batches for 5-7 minutes until deeply golden and crispy, and cooked through.
5Drain on paper towels.
6Serve hot with tostones and a side of ketchup or garlic sauce.

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