INTRODUCING my new favorite chicken dish! Absolutely in love with this combination of ingredients and who doesn’t love that satisfying, perfectly crispy skin? I tweaked some things from the original recipe and found what I consider the perfect combo of heat with the ginger and sweet with the honey. Mmmmm enjoy!
Prep time: 30 min
Cook time: 30 min
4 chicken thighs with skin on
2 tbsp balsamic vinegar
1 tbsp + 1 tsp honey
1 1/2 tbsp fresh ginger, finely chopped
1 medium sized jalapeño, finely chopped
2 tsp garam masala
1 1/2 tsp coriander
1 tsp cumin
1/2 tsp cayenne
1 tbsp + 1 tsp sea salt
1 tsp cracked pepper
2 limes, zested and juiced
2 tbsp butter
1 tbsp canola oil
2 tbsp lime juice
Preheat oven to 400 degrees.
Cook rice according to instructions.
Mix balsamic, ginger, jalapeño, garam masala, coriander, cumin, cayenne, salt, pepper and half of the lime zest in a bowl.
Add chicken to mixture and toss.
In a frying pan, melt butter in the oil over high heat.
Add chicken skin side down and cook at a high temp until browned (8-10 min). You want the chicken go get a good crisp here.
Flip chicken and cook for another 2-3 minutes on opposite side.
Place chicken with all the juices in the pan in a baking dish.
Add remaining lime zest to the top of each chicken thigh.
Bake for 25 minutes. If crispier skin is desired throw oven on broil for last few minutes. Watch carefully!
Pour lime juice into dish and serve with all the yummy juices over rice.
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