“Lime Curry Chicken Thighs”

I just love preparing weeknight meals in 60 minutes or less. Try this recipe for Lime Curry Chicken Thighs. Baked chicken is healthier than fried chicken and I’m always looking for new ways to prepare the bird. Lime Curry Chicken Thighs has dynamic flavor while using only four ingredients, six if you count salt and pepper. The lime curry mixture is placed under the skin of chicken pieces and baked. Nothing like the taste of fresh lime…Sweet curry powder is mixed with green onions and fresh grated ginger.

While I was preparing this recipe, it dawned on me how good this mixture would be if I were roasting a whole chicken. Hum…? I may have to give it a try. I’ll let you know how a whole chicken turns out. If you try roasting a whole bird before I post mine, let me know. I’d love to hear about your creation. In the meantime, enjoy these Lime Curry Chicken Thighs.

Lime Curry Chicken Thighs

6 bone-in, skin on chicken thighs

1 T. plus 1 t. finely grated, peeled fresh ginger

1 T. plus 1 t. fresh lime juice

2 1/4 t. sweet curry powder

3 green onions, tops included, minced

1/2 t. salt

1/2 t. pepper

Heat oven to 375 degrees. In a small bowl, combine ginger, lime juice, curry powder, green onions, salt and pepper; set aside.

Trim any excess fat from chicken thighs and lift skin but do not remove totally. Divide lime curry mixture between chicken pieces, spreading under loosened skin of each piece. Return loosened skin, covering lime curry mixture. Lightly salt and pepper outside of chicken pieces and place skin side up in large baking dish.

Place in oven, 35 to 40 minutes or until instant read thermometer reaches 165 degrees.

Enjoy!

Note: Sweet Curry Powder can be found at Penzeys.com (click here). I love purchasing my spices from them and I do quite often. Sign up via email to receive their catalog and monthly specials. They have great gift ideas for the special cook in your life.