Ingredients
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4
-
3
-
1
-
2
-
-
-
-
-
-
-
-
-
-
-
Directions
Roast Lime Chicken, This easy marinade adds some zing to your chicken!, DH and I thought this was just OK We thought it was a little bland , used 6 HUGE skin on chicken thighs but the full Tbs of vinegar and 2 Tbs of olive oil I marinated them for the full 30 minutes I baked them skin side up for 30 minutes without turning didn’t even see that until now! After 15 minutes, I did baste them however At the end of 30 minutes, I drained off the fat and juices in the dish and broiled them for about 7 minutes to really crisp up the skin YUM!!! In step 7, I did not have enough limes to halve and roast so I left them out Was this purely for presentation or to squeeze over the chicken for a little more lime taste? I think an extra squeeze of juice at the end would go well with the balsamic The thighs were very tender and juicy My BF and I really loved them I served it with Recipe #80120 for a delicious and easy meal Thanks for a keeper!
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Steps
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1
Done
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Joint the Chicken Legs and Slash the Skin of Each Piece of Chicken a Couple Times, So the Marinade Can Be Easily Absorbed. |
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2
Done
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Mix the Juice of One Lime Together With the Vinegar and Olive Oil. |
|
3
Done
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Smear This Over the Chicken and Leave For Up to 30 Minutes, Turning a Couple Times. |
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4
Done
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Place the Chicken in a Lightly Oiled Dish and Pour Over the Marinade. |
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5
Done
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Bake at 400f or 200c For 30-40 Minutes, Basting Occasionally. |
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6
Done
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Turn Once, Halfway Through. |
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7
Done
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During the Last 10 Minutes of Cooking, Halve the Two Remaining Limes and Arrange Them Around the Chicken. |
