Roast Chicken Thighs with Lime Juice and Ginger
6 chicken thighs
Juice of 4 limes
2 stalks lemon grass, thinly sliced
4 small hot red chiles, seeded and chopped
1 (12-inch) piece of fresh ginger, peeled and shredded
4 green onions, chopped
2 large cloves garlic, chopped
3 tablespoons honey
1 teaspoon salt
Place chicken pieces, skin side up, in roasting pan. Cut slashes across skin,
cutting slightly into flesh.
Mix lime juice, lemon grass, chiles, ginger green onion, garlic and honey. Add
salt. Pour marinade over chicken pieces and rub into slits. Refrigerate for 1
1/2 to 2 hours, turning chicken once.
Preheat oven to 400 degrees. Place chicken in oven and cook 30 to 40 minutes,
until chicken is cooked through and fragrant. Makes 6 servings
Source: Ruth F. Published in the Milwaukee Journal Newspaper August 8, 2001
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