And now, here is the first of the recipes from my dinner “party.” The chicken was the star of the show, and even though there were only five of us, all 7 chicken thighs were gone. I’d seen the recipe for honey ginger chicken in “Food and Wine” a few weeks ago and had marked it down as one that I wanted to try. It involves browning in a pan and then roasting in the oven, so it is a little more involved than my normal weeknight dinner. The spices gave it an Indian flavor, but the honey and lime prevented it from being too spicy. It looks like I will have to get better at making it though, since everyone requested to have it again. It was so good that I wouldn’t recommend any substitutions, although you could also use chicken drumsticks instead of just thighs.
Honey Ginger Chicken with Lime (from Food and Wine, July 2014)
2 tbs balsamic vinegar
1 tbs honey
1/3 cup minced fresh ginger
1 jalapeno, finely chopped
2 tsp garam masala (can buy at most spice shops or a Whole Foods)
1 ½ tsp ground coriander
1 tsp ground cumin
½ tsp cayenne
1 tbs + 1 tsp salt
1 tsp black pepper
3 ½ tsp grated lime zest
2 packages chicken thighs (with skin, we ended up having 7 thighs)
2 tsp sugar
2 tbs unsalted butter
2 tbs olive oil
2 tbs fresh lime juice
- Preheat oven to 400°
- Mix the vinegar, honey, ginger, jalapeno, garam masala, coriander, cumin, cayenne, salt, pepper, and 3 tsp lime zest in a bowl. Coat each of the chicken thighs in the mixture.
- Mix remaining lime zest and sugar in a separate bowl.
- Melt butter and oil in large skillet over medium high heat. Add the chicken and cook until it is slightly brown. Then place chicken into a baking dish and sprinkle with lime sugar (save the pan juices!). Roast for about 25 minutes until fully cooked.
- Add lime juice to skillet and serve the chicken with the leftover roasting juice and lime mixture.