Jun 19, 2007
Spicy Roast Chicken
- 8 chicken thighs or drumsticks
- 1/2 cup white vinegar
- 1 habanero, seeded, minced
- 2 tbsp soy sauce
- 2 tbsp olive oil
- 2 tbsp lime juice
- 2 tbsp lemon juice
- allspice
- 6 garlic cloves, minced
- 1 tbsp salt
- 2 tsp sugar
- dry thyme
- 1/4 tsp ground cinnamon
- Combine the vinegar, habanero, soy sauce, olive oil, lime, lemon, garlic, salt, and sugar. Mix well.
- Add the chicken and stir to combine. Sprinkle with the allspice, thyme, and the cinnamon.
- Cover and chill overnight.
- Preheat the oven to 375 F.
- Grease a 13 by 9 inch pan.
- In a skillet heat some olive oil on high.
- Sear the chicken in batches to brown all the sides about 3 minutes.
- Place skin side up in the pan and then roast for about 40 minutes, until clear juices run.
Delicious