Very good recipe! My modifications: I used 2 lb (about 6) skinless thighs; rubbed about 1/2 the spice mixture (cut cinnamon to 1 tsp, added 1/2 tsp cayenne powder). For sauce: 1.5 cup broth, 2 jalapeno peppers for extra kick, 2 limes, honey to taste, thickened with some cornstarch & water. I baked the chicken uncovered as directed for about 10 minutes, then started basting with sauce (reserved some sauce for rice) & placed a piece of foil over the chicken to prevent drying out. I basted every 5 minutes. Forgot how long I cooked the chicken, but definitely not 30 minutes, or else it would've been too dry. Sprinkled with chopped cilantro & served over white jasmine rice and a veggie. Reserved sauce is great over rice or veggies. For ease, I mixed spices in a small glass jar & punched several holes in the lid so I can shake the spices evenly over the chicken. I now have 1/2 the spices left for another night's dinner - definitely suggest you try this recipe. Very interesting, earthy, spicy warm flavors.
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Very good recipe! My modifications: I used 2 lb (about 6) skinless thighs; rubbed about 1/2...