Yields:
6
Prep Time:
35 mins
Total Time:
1 hr 20 mins
Jump to recipeThis chicken dinner is spiced with classic Latin flavors like cilantro and lime, and it gets an Asian kick from soy sauce and ginger.
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Ingredients
- 1 cup packed fresh cilantro leaves
- 1 cup packed fresh mint leaves
- 1/4 cup packed fresh tarragon leaves
- 1/2 cup olive oil
- 1/3 cup soy sauce
- 1/4 cup lime juice
- 3 Tbsp. cider vinegar
- 5 cloves garlic
- 1 jalapeno chile, sliced
- 2 Tbsp. chopped peeled fresh ginger
- 1 tsp. dried oregano
- 1 tsp. ground cumin
- 12 assorted small chicken parts (about 3 lb.)
- 1/3 cup mayonnaise
Directions
- Step 1In food processor, puree herbs with oil, soy sauce, lime juice, vinegar, garlic, chile, ginger, oregano, cumin, and 1 teaspoon salt until smooth. Transfer 3/4 cups to small bowl; set aside. Transfer remaining marinade to gallon size resealable plastic bag; add chicken. Seal bag, tossing to coat, and refrigerate at least 5 hours or up to overnight.
- Step 2Preheat oven to 375 degrees F. Place wire rack in rimmed baking sheet lined with foil. Arrange chicken on rack. discarding marinade in bag; bake 30 minutes. Increase oven temperature to 450 degrees F. Roast another 15 to 20 minutes or until chicken is cooked (165 degrees F).
- Step 3Whisk mayonnaise into reserved marinade. Serve chicken with green sauce and Spice-Roasted Carrots.
Chicken and sauce only about 500 cals, 32 g protein, 4 g carbs, 39 g fat (8 g sat), 1 g fiber, 1,140 mg sodium.
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