Thursday, June 6, 2013

Garlic Lime Chicken

(adapted from a recipe in Quick Cooking, Jul/Aug 2002)

1/2 c lime juice (bottled will do)
1/4 c cider vinegar
6 garlic cloves, minced
2 T minced fresh oregano (or 2 t dried oregano)
1 T dried coriander
2 t pepper
1 t salt
1 t paprika
8 bone in, skin on chicken thighs (between 3 and 4 lbs total)
1/4 c vegetable oil

Combine everything but the chicken and oil in a large ziplock bag. Add chicken. Seal bag and turn to coat. Refrigerate for 8 hours or overnight. Discard marinade. In a skillet, brown chicken in oil on all sides. Transfer to a greased 15x10x1 baking pan, or a pan or pans big enough to hold all of the chicken in a single layer without crowding. Bake, uncovered, at 375 for 30-35 minutes or until the juices run clear.

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