Added by Ashen | Mon 09 Mar 2009 @ 07:38
I generally do this with drumsticks but it works just as well with other cuts of meat.. skinless thighs cost a bit more but will make this a almost no work recipe. .. they do need to be skinless to let the marinade penetrate and not have the dish be too greasy after cooking . I tend to extend the marinating time well beyond the recipe directions.. 18 to 24 hrs sometimes. I suggest serving with some plain basmati and a nice mixed green salad to help with the spicyness of the chicken
basic marinating paste for 5 to 6 med to large drumsticks
2 Tablespoons chili powder blend ( I make my own blend but storebought works great too)
2 Tablespoons olive oil
2 Tablespoons of lime juice.• ( It usually works out to 1 med to large juicy lime.• I will use zest as well occasionally)
2 teaspoons ground cumin seed
2 teaspoons dried rubbed oregano ( I like greek)
1 teaspoon ground cinnamon
1 teaspoon kosher salt
½ teaspoon cayenne powder
add all ingredients to a bowl and stir to form a thick paste..
Prep the drumsticks buy removing the skin and cleaning the join end of exposed tendon or cartilage . rub the paste over the drumsticks and marinate for at least a half hour.
Bake in a preheated 375 F oven for 50 to 55 mins or an internal meat temp of 170 F , if you have a good fine probe thermometer ( 165 F is minimum safe temp btw )
buy skinless bone in chicken thighs for a bit less work
instead of using olive oil and lime juice substitute for plain natural yogourt to make the paste.. very good when grilled