Preheat oven to 400 degrees. Rub a 3-quart baking dish with 2 tablespoons olive oil; set aside. Mix together red pepper, turmeric powder, cumin, salt, and pepper. Rub chicken with spice mixture; cover and marinate in refrigerator for 30 minutes.
Sweet and spicy this chicken makes for a refreshing spring dinner.
Servings and Ingredients
|3||Hy-Vee Select olive oil, divided|
|1 tsp.||Hy-Vee crushed red pepper|
|2 tsp.||turmeric powder|
|¼ tsp.||Hy-Vee ground cumin|
|½ tsp.||Hy-Vee salt|
|½ tsp.||Hy-Vee ground black pepper|
|4||(3-1/2-to-4 lbs. total) Hy-Vee fresh chicken leg quarters|
|1 tbsp.||lemongrass stir in paste|
|½ c.||fresh lime juice|
|2 tbsp.||unseasoned rice vinegar|
|2||green onions, chopped|
|2 tbsp.||fresh cilantro leaves|
|1||lime, quartered, for garnish|
Things To Grab
- 3-quart baking dish
- Large bowl
- Plastic wrap
- Medium bowl
- Large skillet
- Meat thermometer
Combine lemongrass paste, lime juice, and rice vinegar in a medium bowl. Slowly whisk in remaining 1 tablespoon olive oil. Bring lemongrass mixture to a boil in a large skillet over medium heat. Add chicken to skillet and cook skin side down for 5 to 6 minutes or until a golden brown crust forms.
Place chicken, skin side up, in prepared baking dish, adding lemongrass sauce to the bottom. Bake, covered for 45 to 55 minutes or until juices run clear and a meat thermometer reads 165 degrees. Sprinkle chicken with cilantro and green onions and serve with lime wedges.
Amounts Per Serving
- Total Fat: 27g
- Cholesterol: 150mg
- Sodium: 500mg
- Total Carbohydrates: 5g
- Protein: 27g
Hy-Vee Monthly Ad from March 2018