Recipe: Spicy Lime Chicken

SPICY LIME CHICKEN

FOR THE MARINADE:
1 medium onion
3 cloves garlic
1/2 cup dry white wine
1/3 cup lime juice
1/4 cup fresh cilantro leaves
1 tablespoon sugar
1 tablespoon chili powder
2 teaspoons cumin
1/2 teaspoon salt
FOR THE CHICKEN:
1 (4 lb) chicken, cut into 8 serving pieces
6 medium lime wedges
fresh cilantro sprigs

TO MAKE THE MARINADE:
Make the marinade in the food processor, fitted with chopping blade. Blend or process until onion is very finely chopped and mixture is blended.

FIVE HOURS PRIOR TO SERVING, MARINATE THE CHICKEN:
Place chicken in large plastic bag (food storage). Pour onion mixture over chicken, seal squeezing out air as you go. Shake the bag gently to cover all chicken. Refrigerate 4 hours turning often.

Preheat oven to 375 degrees F.

Arrange chicken skin side up, in a single layer (use a rack on a baking sheet).

Bake uncovered until juice is clear (about 40-45 minutes).

While the chicken is cooking, transfer the marinade mixture to a small saucepan. Heat to boiling over high heat. Lower to medium and simmer until reduced by half.

TO SERVE:
Arrange chicken on serving plate and brush with reduced marinade. Garnish with lime wedges and cilantro.

Source: Country Living, Jan 1995