Prep 10 mins
Cook 1 hr
I'm posting this for Liz at Crossroads! (Liz--I hope this fits the bill for what you were looking for). It looks easy, tasty and foolproof. From Tasty: Get Great Food on the Table Every Day by Roy Finamore. (Can be easily halved).
- 2 (3 1/2 lb) roasting chickens, cut into serving pieces
- 2⁄3 cup soy sauce
- 2⁄3 cup fresh lime juice (from about 4 limes)
- 1⁄4 cup vegetable oil
- 1⁄2 cup sugar
- 1⁄4 cup minced gingerroot (fresh ginger)
- 2 garlic cloves, smashed
- 4 tablespoons unsalted butter
- 1⁄3 cup fresh lime juice (from about 2 limes)
- crushed red pepper flakes
- For the marinade: Whisk the soy, lime juice, oil, sugar, ginger, and garlic together in a small bowl. Pack the chicken pieces into a large sealable plastic bag and pour inthe marinade. Close the bag and let the chicken marinate on the counter for 1 hour. (My note--this is counter to common food safety practices, so I would suggest not leaving it out longer than that!).
- Position a rack near the middle of the oven so the chicken will be about 8 inches from the heating element, and heat the broiler. Line a baking sheet with aluminum foil. Arrange the chicken pieces on the baking sheet--skin up and thicker pieces in the middle of the pan--and slide the pan under the broiler.
- Broil for 10 minutes. Turn the pieces over and broil for another 10 minutes, or until done (juices run clear when pierced with a fork).
- Meanwhile, for the dipping sauce: Melt the butter in a small skillet or saucepan over low heat. Add the lime juice and a big pinch of crushed red pepper.
- Roll the chicken pieces in the lime butter. Transfer to a platter and serve.