1 tbsp thyme
1 tbsp rosemary, chopped
1 tbsp ginger, minced
1 tbsp salt
1½ tsp onion powder
1½ tsp ground black pepper
¾ tsp paprika
⅓ cup sugar
1 cup lime juice
1 tbsp pineapple juice
¼ cup olive oil
3 lb chicken pieces, (thigh and leg)
To Serve:
pineapple chunks
rosemary
green onions
Combine all the ingredients except the chicken, lime juice, pineapple juice, and oil into a mixing bowl and mix well.
Once it is mixed completely, whisk together the lime juice, pineapple juice, and olive oil.
Rub the chicken with the marinade.
Place the chicken, covered, in the refrigerator for 1 to 2 hours to marinate.
Preheat the oven to 380 degrees F.
Arrange the chicken into a roasting pan lined with foil and cook for 30 minutes.
Once done, you can serve this with pineapple chunks and garnish with rosemary. Enjoy!
Sugar: 18g
:
Calcium: 56mg
Calories: 708kcal
Carbohydrates: 24g
Cholesterol: 174mg
Fat: 49g
Fiber: 1g
Iron: 3mg
Monounsaturated Fat: 24g
Polyunsaturated Fat: 9g
Potassium: 556mg
Protein: 44g
Saturated Fat: 12g
Sodium: 1909mg
Trans Fat: 1g
Vitamin A: 486IU
Vitamin C: 27mg
