Minty, Boozy Chicken
Ready In: 1 hr
Serves: 8
Ingredients
- 2 tablespoons unsalted butter
- 2 tablespoons extra virgin olive oil
- 1 medium onion, finely minced
- 5 garlic cloves, roughly chopped
- 1 pinch ground cumin
- kosher salt
- fresh ground black pepper
- 1 cup chopped of fresh mint
- 1 cup chopped fresh cilantro
- 1 orange, juice and zest of
- 2 limes, zest and juice , plus 1 lime for serving
- 3 tablespoons dark rum
- olive oil flavored cooking spray
- 1 large onion, sliced into wheels
- 8 organic chicken pieces
Directions
- Melt 1 tablespoon of the butter with 1 tablespoon of the oil in a skillet over medium heat. Add the minced onion, garlic, cumin, salt, and pepper; reduce the heat to low, and sauté about 10 minutes, until the onion softens. Transfer mixture to a blender; add the mint and cilantro, zests, juices, and rum; and purée. Reserve 1/2 cup of the purée; use the rest to marinate the chicken for a few hours in the refrigerator.
- Preheat oven to 400°F Melt the remaining butter with the remaining oil in a large ovenproof skillet over medium heat. Add the chicken pieces, working in batches if necessary, and brown both sides, about 10 minutes.
- When nicely browned, transfer chicken pieces with tongs to a plate. In the same skillet, cook the sliced onion gently for a few minutes, until slightly softened. Return chicken to skillet, skin side down, salt and pepper liberally, and pour marinade over. Transfer skillet to oven; bake 30 minutes.
- Using tongs, flip each piece over, return to oven, bake 30 minutes more, or until chicken—especially thighs, if you're using them—is fully cooked. Remove chicken; transfer to a serving platter. Pour reserved 1/2 cup purée into pan and mix it with a spatula. Pour this sauce over chicken. Serve with lime wedges and a small bowl of salt to pass around.
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