3 pounds skinned and boned chicken pieces
1 teaspoon chopped fresh thyme or
1 cup juice from pomelo
1/2 teaspoon crushed dried thyme
Juice of 1 medium lime
1 tablespoon molasses
1 large clove garlic, minced
1 tablespoon brown sugar
1 tablespoon freshly grated ginger
Wash chicken, pat dry and place chicken in a baking dish. In a bowl combine the remaining ingredients and blend well. Pour the mixture over chicken and cover. Refrigerate for 6 hours or overnight. Turn once or twice. Remove the chicken from the refrigerator and drain, reserving marinade. Bake in oven at 350 degrees F. for 1 to 1 1/2 hours basting with marinade occasionally. Or cook chicken on grill, basting several times, until cooked through. Discard any leftover marinade. Serves 4 to 6.
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