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Prep Time: 5 Minutes Cook Time: 50 Minutes |
Ready In: 55 Minutes Servings: 12 |
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Marinating time not included in prep or cooking times. This would be a good recipe for OAMC. Ingredients:
1/2 teaspoon salt |
6 tablespoons lime juice |
6 tablespoons lemon juice |
1 tablespoon paprika |
4 garlic cloves, chopped |
1/2 teaspoon oregano |
1/4 teaspoon allspice |
1/3 cup gluten-free soy sauce |
4 lbs chicken legs (other chicken pieces will work as well) |
Directions:
1. Puree all marinade ingedients in blender or food processor.
2. Put chicken in large ziplocs and pour marinade over.
3. Refrigerate for 24 hours, turning once or twice.
4. Roast on rack in oven at 350 degrees for 45-50 minutes or until chicken is done and skin is crisp.
5. Cool slightly and freeze in ziplocs.
6. Remove as many as you need at a time.
7. These can be reheated from frozen state in the microwave (1 minute, turn, 1 minute- for two pieces), or thaw overnight and reheat in oven.
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