I had a window of opportunity for solar cooking today but it turned out to be too small. No problem, this recipe, like most of the ones in this blog, works equally well in a conventional oven. Just leave the baking pan uncovered for non-solar cooking.

Sun Oven Chili-Chicken


1 tablespoon chili powder

2 teaspoons paprika

1 teaspoon dried oregano

1 teaspoon ground cumin

2 cloves garlic, minced

1/2 teaspoon salt

8 chicken thighs with skin and bone, rinsed and patted dry


Set Sun Oven out to preheat. Place a toaster oven-sized rack in a baking pan and coat with cooking spray.

In a small bowl, combine the chili powder, paprika, oregano, cumin, and garlic. Stir in enough water to form a thick paste. Gently loosen the skin on the thighs and rub the paste under the skin. Arrange the thighs in a single layer on the rack, cover with aluminum foil and a dark tea towel or a silicone mat. Cook in Sun Oven until juices run clear, 45 minutes to 1 1/2 hours.

Makes 4 servings

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