This recipe brings a delightful twist to chicken thighs with a zesty lime and ginger marinade, perfect for a flavorful dinner.
Remove the skin from the chicken thighs if desired.
Removing the skin reduces fat content, but leaving it on can enhance flavor.
Place the chicken thighs in a baking pan.
Ensure the chicken pieces are evenly spaced for uniform cooking.
Grate the lime rind over the chicken thighs.
Use a fine grater to avoid the bitter white pith.
Cut the lime in half and squeeze the juice over the chicken.
Roll the lime on the counter before cutting to release more juice.
In a bowl, mix soy sauce, garlic, red pepper flakes, ginger, olive oil, and cinnamon.
Combine thoroughly to ensure even distribution of flavors.
Pour the marinade over the chicken and turn to coat both sides.
Let the chicken marinate for at least an hour for best results.
Preheat the oven to 375°F.
Preheating ensures even cooking right from the start.
Bake the chicken in the oven for 30-45 minutes until fully cooked.
Use a meat thermometer to check for an internal temperature of 165°F.
Combine cornstarch with water in a saucepan and heat until thickened.
Stir constantly to avoid lumps.
Serve the chicken with the prepared gravy.
Garnish with fresh herbs like parsley for added color and flavor.
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