The subject of this week’s You Capture is “Fun.” I’ve taken a great many pictures this week, but as they were all of food, I don’t think any of them really represent “fun.” Unless you count the photo of sweet potato fries I took last night. Fun to cook, fun to photograph, fun to eat. I’m still not sure it qualifies, although it will eventually make its way over to the lovely folks at Chowstalker.
Anyhoo. The fries went along with a small side salad and these chicken legs, which were nommed with much enthusiasm by the male members of the household, who each ate three. I used chicken legs because that’s what I had in the freezer, but this would work well with chicken wings, mixed chicken parts or even a whole chicken. I marinated the legs for 8 hours, but next time I believe I’ll marinate it much longer – perhaps overnight.
serves 5, or Beloved and The Young One
2 pounds chicken drumsticks (about 10)
1 medium lime, juiced and zested
1 tablespoon smoked paprika
1 teaspoon kosher salt
1 teaspoon ancho chili powder
1/4 teaspoon red pepper flakes
1/4 teaspoon cayenne pepper
1/2 teaspoon freshly-ground black pepper
1/2 tablespoon fresh ginger, grated
1/2 tablespoon garlic, minced
1 tablespoon Dijon mustard
2 tablespoons honey
2 tablespoons olive oil
Whisk together all of the ingredients except for the chicken legs in a small mixing bowl. Place the chicken in a resealable plastic bag; pour the marinade over the chicken. Seal the bag, squeezing out as much air as possible. Turn the bag over a few times, or shake it gently, and completely coat the chicken with the marinade. Refrigerate, turning the bag occasionally, for 2 to 12 hours.
Preheat the oven to 375 F. Line a shallow, rimmed baking sheet with a silpat mat or non-stick aluminum foil and place the chicken on top.
Roast the chicken for 45 to 50 minutes, turning it halfway through, until the juices run clear when pricked with a fork.
Allow to rest for 5 minutes before serving.
Posted in participation with Kelly the Kitchen Kop’s Real Food Wednesday