Marinated Roast Chicken
- Reviews 5
Ready In: 55 mins
Serves: 12
Ingredients
- 1⁄2 teaspoon salt
- 6 tablespoons lime juice
- 6 tablespoons lemon juice
- 1 tablespoon paprika
- 4 garlic cloves, chopped
- 1⁄2 teaspoon oregano
- 1⁄4 teaspoon allspice
- 1⁄3 cup gluten-free soy sauce
- 4 lbs chicken legs (other chicken pieces will work as well)
Directions
- Puree all marinade ingedients in blender or food processor.
- Put chicken in large ziplocs and pour marinade over.
- Refrigerate for 24 hours, turning once or twice.
- Roast on rack in oven at 350 degrees for 45-50 minutes or until chicken is done and skin is crisp.
- Cool slightly and freeze in ziplocs.
- Remove as many as you need at a time.
- These can be reheated from frozen state in the microwave (1 minute, turn, 1 minute-- for two pieces), or thaw overnight and reheat in oven.
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