I didn’t set out to make this lime chicken, but after ordering slow baked jerk wings from my favourite spot for the second week in a row, I knew it was high time that I made my own. And while I fully acknowledge the heroism (and requirement) of ordering from local restaurants at this time, it’s essential to spread the wealth around.
The secret that takes this recipe to the next level is the sweet maple lime syrup and sprinkle of lime zest and red chili flakes; it’s actually what makes this recipe what it is.
Spicy, tangy, sweet and savoury, this is finger lickin’ good…pun intended.
Spicy Caribbean Lime Chicken
- 8 chicken drumsticks
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp salt
- ½ tsp allspice
- ¼ tsp cloves
- 1 tsp cayenne
- 1 tsp avocado oil
- 1 tbsp ghee
- Zest and juice 1 lime
- 2 tbsp maple syrup
- 1 tsp red chili flakes
Preheat the oven to 400F.
In a bowl toss all the spices (except the lime, maple syrup and red chili flakes) with the chicken and oil.
In a cast iron skillet on medium high heat, melt the ghee; then cook the chicken for 3 minutes per side. Transfer the chicken to a parchment lined baking sheet and bake in the preheated oven for 12 minutes.
Meanwhile, combine the lime juice and maple syrup.
Remove the chicken from the oven, and while hot, drizzle with the lime maple syrup mixture. To finish, sprinkle with red chili flakes and lime zest.