Tropical Blast Chicken (serves 2)
Start with approximately 1/2 lb of chicken thighs, thawed and cleaned, with excess fat trimmed.
Marinade
1 tsp fresh grated gingerroot
1 clove fresh garlic, minced
1 tbsp vegetable or olive oil
1/4 cup lime juice
A dash of fresh ground black pepper
Whisk together the marinade and pour over the chicken in a large plastic bag. Marinade for 45 min. to 1 hour, turning occasionally.
Sauce
2 tsp fresh grated gingerroot
1 large clove fresh garlic, minced
2 tbsp vegetable or olive oil
1/4 cup lime juice
1 tbsp brown sugar
Fresh ground black pepper, to taste
1/4 cup raw pecans, roughly chopped.
Whisk the sauce ingredients together and set aside. Preheat the oven to 375 degrees F. Peel two large sweet potatoes and cut them into cubes. Arrange the potatoes in a shallow glass baking dish, and place the chicken in the middle. Coat with the sauce. (Add more oil if needed to baste all of the potatoes.) Bake for 35 minutes, until the chicken is no longer pink in the middle.
Remove pan from the oven and cut the chicken into large pieces. Toss with the sweet potatoes and return dish to the oven. Bake for 25 minutes longer, or until the sweet potatoes are soft and the entire dish is beginning to brown. Serve with steamed sugar snap peas, brown rice, and an acidic white wine such as Sauvignon Blanc.
Verdict: I love the flavors in the sauce, but to bump it up a notch, I might add pineapple chunks for the last 20 minutes of roasting. This could also be a vegetarian dish; it would be equally delicious without the chicken.
Start with approximately 1/2 lb of chicken thighs, thawed and cleaned, with excess fat trimmed.
Marinade1 tsp fresh grated gingerroot
1 clove fresh garlic, minced
1 tbsp vegetable or olive oil
1/4 cup lime juice
A dash of fresh ground black pepper
Whisk together the marinade and pour over the chicken in a large plastic bag. Marinade for 45 min. to 1 hour, turning occasionally.
Sauce2 tsp fresh grated gingerroot
1 large clove fresh garlic, minced
2 tbsp vegetable or olive oil
1/4 cup lime juice
1 tbsp brown sugar
Fresh ground black pepper, to taste
1/4 cup raw pecans, roughly chopped.
Whisk the sauce ingredients together and set aside. Preheat the oven to 375 degrees F. Peel two large sweet potatoes and cut them into cubes. Arrange the potatoes in a shallow glass baking dish, and place the chicken in the middle. Coat with the sauce. (Add more oil if needed to baste all of the potatoes.) Bake for 35 minutes, until the chicken is no longer pink in the middle.
Remove pan from the oven and cut the chicken into large pieces. Toss with the sweet potatoes and return dish to the oven. Bake for 25 minutes longer, or until the sweet potatoes are soft and the entire dish is beginning to brown. Serve with steamed sugar snap peas, brown rice, and an acidic white wine such as Sauvignon Blanc.
Enjoy!
Verdict: I love the flavors in the sauce, but to bump it up a notch, I might add pineapple chunks for the last 20 minutes of roasting. This could also be a vegetarian dish; it would be equally delicious without the chicken.
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