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    Himalayan Chicken


    Source of Recipe


    Cook Now, Serve Later

    List of Ingredients





    1/3 cup oil
    1/4 cup white wine vinegar
    1/3 cup lime or lemon juice
    2 teaspoons soy sauce
    1 1/2 teaspoons paprika
    2 cloves garlic, minced
    1 teaspoon ground ginger
    3/4 teaspoon ground cumin
    1/2 teaspoon dry mustard
    3 pounds chicken pieces

    Recipe



    In shallow dish just large enough to contain the chicken in a single layer, combine the oil, vinegar, lime juice, soy sauce, paprika, garlic, ginger, cumin and mustard. With a sharp knife, score the chicken at 1/4" intervals. Place the pieces in the dish in a single layer, spoon the marinade over them, and cover with plastic wrap. Refrigerate for at least 12 hours, up to 24 hours, turning the pieces frequently.

    Preheat the oven to 350ºF. With a slotted spoon, transfer the chicken to a casserole dish, arranging them in a single layer. Set marinade aside. bake the chicken, uncovered, for 10 minutes, then turn and baste with the marinade. Bake uncovered for 10 minutes longer. By this time, breasts should be done. Transfer any cooked pieces to a heated serving platter and keep warm. Turn remaining chicken pieces, basting again with marinade, and bake uncovered 15-20 minutes more until all pieces are done. Serves 4.
 

 

 

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