Ingredients

2 tbsp balsamic vinegar

1 tbsp honey

1/3 cup minced fresh ginger

1 jalepeno, finely chopped

2 tsp garam masala

1 1/2 tsp ground cumin

1/2 tsp cayenne

1 tbsp plus 1 tsp salt

1 tbsp cracked black pepper

3 1/2 tsp grated lime zest

4 chicken legs,cut into drumsticks and thighs

2 tsp sugar

4 tbsp unsalted butter

2 tbsp canola oil

2 tbsp fresh lime juice

Lime wedges for serving

Preparation

  1. Preheat oven to 400F. In a bowl, whisk the vinegar, honey, ginger, jalepeno, garam masala, coriander, cumin, cayenne, slat, pepper, and 3 tsp of the lime zest. Prick the chicken with a fork, add it to the bowl and toss. In a small bowl, mix the sugar with the remaining zest.

  2. In a large ovenproof skillet, melt 2 tbsp of the butter in the oil over moderately high heat. Add the chicken and cook, turning, until golden, 5 min. Sprinkle with the lime sugar and roast for 25 min, or until the chicken is cooked.

  3. Add the lime juice and the remaining butter to the skillet. Serve the chicken with the pan juices and lime wedges.