In the Midwest, we BAKE Chicken (with Lime, Spices and Garlic)

By • February 3, 2014 • 0 Comments


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Author Notes: Julie Goree (now JG Pettit) wrote this recipe down for me on a recipe card when we were in junior high (junior high is the middle school of the Midwest). She had gotten these cute recipe cards that said "kissin' wears out cookin' don't" on a reproduction of a Pennsylvania Dutch painted wall medallion. I think that Julie, our mutual friend Carol Ekholm, and I exchanged our best recipes. I still make this recipe and Julie's recipe for Oatmeal Bread. I serve the chicken with Mollie Katzen's Baked Stuffed Potatoes (lightened up with greens and no mayo) and a green salad. It's a very nice, modest recipe that wears well. You can tinker with the seasonings if you like. It is good cold or at room temperature and can easily be multiplied to feed a crowd.luvcookbooks

Serves 4-6

  • 8 bone in, skin on, chicken thighs and drumsticks
  • 1 tablespoon kosher salt
  • 2 tablespoons olive oil
  • 2 tablespoons water
  • pepper
  • juice of 2 limes
  • 2 teaspoons ground ginger
  • 2 teaspoons curry powder
  • 1/2 teaspoon cayenne pepper
  • 2 cloves minced garlic
  1. Stir the kosher salt into 4 cups of water until dissolved. Pour over the chicken pieces in a plastic container with a lid and refrigerate for several hours or overnight.
  2. Pat chicken dry. Discard brine. Preheat oven to 400.
  3. Mix together oil, water, spices and minced garlic. Paint chicken with flavoring paste. Place on rimmed baking sheet covered with foil or on a rack (really, the rack is better but I don't have one). Bake with skin side up for about 40 minutes, until juices in the thigh run clear. If you have extra spice mixture you can baste the chicken, but leave at least 30 minutes for the skin to crisp. If necessary, turn up the heat to 450 for 5 or 10 minutes to be sure that the skin crisps..
  4. Enjoy with a cold beer!

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