Roast Lime Chicken
"This easy marinade adds some zing to your chicken!"
photo by kymgerberich
- Ready In:
- 35mins
- Ingredients:
- 4
- Serves:
-
4
ingredients
- 4 chicken legs or 8 chicken thighs
- 3 limes
- 14.79 ml balsamic vinegar
- 29.58 ml olive oil
directions
- Joint the chicken legs and slash the skin of each piece of chicken a couple times, so the marinade can be easily absorbed.
- Mix the juice of one lime together with the vinegar and olive oil.
- Smear this over the chicken and leave for up to 30 minutes, turning a couple times.
- Place the chicken in a lightly oiled dish and pour over the marinade.
- Bake at 400F or 200C for 30-40 minutes, basting occasionally.
- Turn once, halfway through.
- During the last 10 minutes of cooking, halve the two remaining limes and arrange them around the chicken.
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Reviews
-
DH and I thought this was just OK. We thought it was a little bland. -
I 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! -
i used turkey thighs and covered with foil. this was delicious! very tender and flavorful. -
I used the skin and DH says "That's the best part" I also used thighs and breasts (our personal favorite parts). This was incredibly tasty and makes a pretty presentation!! Thanks SG!! -
Great marinade! I used boneless, skinless thighs and realize that it was my mistake to do so. The flavors were good and the chicken moist and tender, but I baked it with foil over it (thus a bit more of a steam than a bake) I'll try it with skin on soon. 5*'s for flavor, though. ;)
RECIPE SUBMITTED BY
This is a picture of me and my husband in Portugal, climbing up above the clouds with our bikes.
Right now we are travelling around the world on our bicycles, so I only pop onto Zaar occasionally, when internet connections and time allow me to. If I don't reply to a message about one of my recipes, now you know why! Our trip may take several years so if it's urgent, it's probably better for you to post in the forums ;)
Good food is really important to me -- I am happy to pay extra for food that I feel is produced in a sustainable and ethical way and always try to eat using seasonal produce.
When we were in the UK we rarely shopped at supermarkets, trying instead to favour small producers, although we were very lucky in that we lived in London and there was lots of choice.
We also were fortunate enough to have a weekly organic veg box delivered to our door, filled with so many lovely vegetables for very little money. It really opened my horizons in terms of the variety of vegetables I eat. If you're in the UK, check out Riverford for a box supplier as they're amazing!
When I'm not eating I love to take pictures and travel with my husband.
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