June 4, 2012

Latin Baked Chicken

I adapted this recipe from Cooking Light, subbing in spices rather than chipotle chile in adobo sauce since I didn't have any on hand. The chicken is moist and flavorful with good flavor but not overwhelming spice.

Latin Baked Chicken
1/4 cup fresh lime juice
3 Tbsp. soy sauce
2 Tbsp. honey
1 tsp. cumin
1/4 tsp. cayenne pepper
4 8 oz. chicken thighs, skinned

Preheat oven to 400ºF. Combine lime juice, soy sauce, honey, cumin and cayenne. Add chicken, and toss to coat. Let stand at room temperature for 10 minutes. Arrange chicken on a broiler pan coated with nonstick spray. (Make sure you line the bottom of the broiler pan as well.) Bake 15 minutes.

While chicken is baking, place remaining marinade into a small pan. Bring to a boil, and cook 3 minutes. Brush half the marinade on the chicken, and bake 10 more minutes. Brush remaining marinade on chicken, and bake 10 more minutes until chicken is done. Serves 4.

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