Serves 6-8
6 tablespoons fresh lime juice
1/3 cup coconut milk
1 -2 jalapeno chiles or 1 -2 serrano chili, seeded and minced
1 1/2 teaspoons salt
1 teaspoon ground turmeric
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon ground ginger
1/2 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
2 tablespoons olive oil
3# skinless chicken thighs
Stir together lime juice, coconut milk, minced chiles, salt, turmeric, coriander, cumin, ginger, garlic, cayenne, cinnamon, cloves, and 1 tbsp of oil in a mixing bowl.
Cut slits across the meat of chicken and rub spice mixture all over chicken. Marinate chicken in this mixture for 8 hours or overnight covered in the refrigerator.
Preheat oven to 450°F.
Put the last tbsp of oil in the bottom of a roasting pan and layer chicken pieces in the bottom of pan. Place chicken in hot oven and bake for about 25-30 minutes or until chicken is done (you may want to check the chicken about 5 minutes before. It may need longer than the 30 min, depending on size of pieces). Remove and let rest 5-10 minutes, then serve and Enjoy!
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