Chile Lime Chicken

by Laura

After indulging for about 10 days nonstop, first in Martha's Vineyard (yay Katherine and Sean!) and then at the 2nd Annual Murray Aronson Labor day weekend at the Desert Ridge Estate, I was excited to make some healthy-ish home-cooked meals. This chile lime chicken was easy, tasty and great as leftovers. I also made a large batch of Mark Bittman's quinoa with corn and black beans.

Adapted from Aida Mollenkamp:

Wash hands thoroughly after this! 

Wash hands thoroughly after this! 

2 1/2 lbs bone-in skin-on chicken breasts

4 serrano chile peppers, diced

1 tbsp minced garlic

Fresh lime juice of 2 limes

Zest of 1 lime

1 tsp vegetable oil

2 tbsp kosher salt

Preheat oven to 400. In a small bowl, mix together peppers, garlic, lime juice, oil and salt. Place chicken in a baking dish and using your hands put half of the marinade under the skin. Pour the remainder over chicken and let it sit for 30 minutes. Roast in oven for about 50 minutes.

Before

Before

After

After