Blackberry Glazed Chicken Legs with Ginger and Lime

Fresh ground black pepper

INSTRUCTIONS

Preheat the oven to 375 degrees F. Trim the chicken and remove excess skin and fat and discard. Pat dry with paper towels. In a large baking dish, add all the marinade ingredients (except the lime wheels and smashed ginger) and whisk. Add in the ginger and sliced limes from one lime. Add the chicken and swish it around in the marinade. Flip and let sit in the marinade for about 15 minutes then flip a couple of times to make sure the chicken is well coated and at room temperature. A total of 30-45 minutes. Place the backing dish in the preheated oven and roast for 40-45 minutes until completely cooked through and the skin is golden brown. After about 30 minutes of the chicken’s roasting time, add the glaze ingredients into a small pot on the stove. Bring to a boil and then lower the heat to low. Gently smash most of the berries into the mix with the back of a fork or a potato masher so that they release their juices. If it looks too thick, add a little water, a tablespoon at a time until you have a nice thick glaze. Remove from the heat. The glaze will get thicker as it cools so let it cool for 10 minutes before topping chicken. When the check is done, spoon the sauce over the top of the chicken and place it under the broiler for about a minute until bubbling hot. Remove from the oven and let sit for five minutes. Serve on a platter. Sprinkle with chives and garnish with the lime wheels and fresh berries. Enjoy.

Recipe by MyCuratedTastes