Monday, April 13, 2009

Marinated Chicken... Maybe Not Long Enough

I did a quick marinade tonight for the chicken thighs I prepared for dinner: olive oil, lemon, lime, red onion, paprika, cumin, salt, pepper. I took the four chicken thighs, put then in the sealable bag and added:
- two slices of lemon (squeezing the juice into the bag)
- two slices of lime (squeezing the juice into the bag)
- two slices of red onion
- a good slug of olive oil
- a good dash of paprika
- a good dash of cumin
- salt and pepper

Pre-heat the oven to 400 degrees and let the chicken sit on the counter. Put the chicken thighs on the slices of lemon and lime and roast the chicken in roasting pan in the oven for about twenty to twenty five minutes (or until the juices run clear). The chicken was mildly flavored and juicy; the skin was perfectly crisp. The roasted lemons and limes make a great garnish.

Next time, I will try and let the chicken marinated for about an hour to infuse more flavor into the dish.

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