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Lime-Marinated Chicken
Poultry Classics
Prep time:
15 minutes plus marinatingcook time :
55 minutes“Grandma liked to bake this backyard chicken favorite before grilling it because it guaranteed crisp skin and moist meat. She sometimes used lemon instead of lime for the juice and zest.”
Ingredients
Serves 12
- 2 tablespoons grated lime zest
- 1/3 cup fresh lime juice
- 1/3 cup olive oil
- 3 tablespoons Worcestershire sauce
- 2 garlic cloves, minced
- 2 teaspoons dried oregano
- 3/4 teaspoon black pepper
- 1/2 teaspoon crushed red pepper (optional)
- 3 chickens (3 1/2 pounds each), quartered, rinsed and dried
- 1 1/4 teaspoons salt
Directions
1
In a large bowl, whisk together the lime zest, lime juice, olive oil, Worcestershire, garlic, oregano, black pepper and red pepper. Add the chicken and turn to coat. Cover and refrigerate for at least 4 hours or overnight.
2
Preheat the oven to 350F. Arrange the chicken in a single layer in 2 roasting pans and sprinkle with the salt. Bake for 45 minutes, until the juice runs clear when a thigh is pierced at its thickest part.
3
Meanwhile, prepare the grill. Grill the chicken, turning once, until the skin is crisp and golden, about 10 minutes.
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Grandma's Secret Tip
Grandma's Secret Tip
Grandma saved a lot of time on party days by baking the chickens a day ahead. She let the pieces cool slightly, then covered and refrigerated them. Then just before the party the next day, she returned the chicken to room temperature while the grill heated, then grilled as directed.
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