This chicken is tangy and sweet with aromatic hints of ginger and lime. Be sure to serve it with rice or naan to sop up the delicious juices.
Ingredients
- 1 tbsp plus 1 tsp salt
- lime wedges, for serving
- 2 tbsp fresh lime juice
- 2 tbsp canola oil
- 4 tbsp unsalted butter
- 2 tsp sugar
- 4 chicken legs, cut into drumsticks and thighs
- 31/2 tsp grated lime zest
- 1 tsp cracked black pepper
- 2 tbsp balsamic vinegar
- 1/2 tsp cayenne
- 1 tsp ground cumin
- 11/2 tsp ground coriander
- 2 tsp garam marsala
- 1 cup jalapeño, finely chopped
- 1/3 cup minced fresh ginger
- 1 tbsp honey
Directions
- Preheat the oven to 400°. In a bowl, whisk the vinegar, honey, ginger, jalapeño, garam masala, coriander, cumin, cayenne, salt, pepper and 3 teaspoons of the lime zest. Prick the chicken with a fork, add it to the bowl and toss. In a small bowl, mix the sugar with the remaining lime zest.
- In a large ovenproof skillet, melt 2 tablespoons of the butter in the oil over moderately high heat. Add the chicken and cook, turning, until golden, 5 minutes. Sprinkle with the lime sugar and roast for 25 minutes, or until the chicken is cooked.
- Add the lime juice and the remaining butter to the skillet. Serve the chicken with the pan juices and lime wedges.
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Recipe Credit: Suvir Saran
Image Credit: Jonathan Lovekin
