Flavored with cinnamon, nutmeg, ginger and lime, this marinated chicken recipe is a favorite in the EatingWell Test Kitchen. Serve with rice or couscous and black beans.
Ingredients
6 large or 12 small bone-in chicken thighs (2 1/2-3 pounds), skin removed
¼ cup finely chopped scallions
2 tablespoons finely chopped fresh ginger
2 tablespoons neutral oil, such as canola or avocado
1 tablespoon lime zest
2 tablespoons lime juice
1 teaspoon ground cinnamon
1 teaspoon salt
½ teaspoon ground pepper
½ teaspoon freshly grated nutmeg
⅛ teaspoon cayenne pepper
Directions
Line a broiler pan or rimmed baking sheet with foil and coat with cooking spray.
Pat chicken dry. Place on the prepared pan, skinned side up. Mix scallions, ginger, oil, lime zest and juice, cinnamon, salt, pepper, nutmeg and cayenne and spread on the chicken. Cover and refrigerate for 2 to 24 hours.
Preheat broiler to high.
Broil the chicken on the pan until an instant-read thermometer inserted in the thickest part registers 165 degrees F, 15 to 25 minutes.
