Zingy Chicken and Salsa

Name: Zingy Chicken and Salsa
Ingredients: 2 lbs chicken legs with thigh; 2 limes, juice and zest of, finely grated; 6 tablespoons dark soy sauce; 2 tablespoons soft brown sugar; 1 teaspoon ground coriander; 1 teaspoon gingerroot, peeled and grated; 1 garlic clove, crushed; 1 green chili pepper, deseeded and finely chopped; 4 tablespoons sunflower oil; 2 ripe avocados, peeled, stoned and chopped into small pieces; 1 lime, juice of; 1 red onion, chopped; 4 tomatoes, deseeded and diced

13 ingredients

11 steps

Ingredients

2 lbs chicken legs with thigh
2 limes, juice and zest of, finely grated
6 tablespoons dark soy sauce
2 tablespoons soft brown sugar
1 teaspoon ground coriander
1 teaspoon gingerroot, peeled and grated
1 garlic clove, crushed
1 green chili pepper, deseeded and finely chopped
4 tablespoons sunflower oil
2 ripe avocados, peeled, stoned and chopped into small pieces
1 lime, juice of
1 red onion, chopped
4 tomatoes, deseeded and diced

Directions

1

Make 2 or 3 deep cuts in the skin and flesh of each chicken drumstick or thigh.
2

Cut off any excess pieces of skin or fat - you want to leave enough skin to cover each piece.
3

Put the chicken in an ovenproof dish in a single layer.
4

Mix together the lime juice, zest, soy sauce, brown sugar, coriander, ginger, garlic, chili and oil.
5

Pour the marinade over the chicken, turning the pieces so that they are completely coated.
6

Cover and refrigerate for 2 to 3 hours, turning occasionally.
7

Preheat the oven to 375F Remove the covering and cook the chicken, skin side up, for 20 minutes.
8

Drain off and discard the liquid.
9

Increase the temperature to 400F and cook for 15 minutes more.
10

To make the salsa, mix all the ingredients together in a bowl.
11

Serve with the chicken and a few lime wedges.