Zingy Chicken and Salsa Recipe

Name: Zingy Chicken and Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs chicken legs with thigh; 2 limes, juice and zest of, finely grated; 6 tablespoons dark soy sauce; 2 tablespoons soft brown sugar; 1 teaspoon ground coriander; 1 teaspoon gingerroot, peeled and grated; 1 garlic clove, crushed; 1 green chili pepper, deseeded and finely chopped; 4 tablespoons sunflower oil; 2 ripe avocados, peeled, stoned and chopped into small pieces; 1 lime, juice of; 1 red onion, chopped; 4 tomatoes, deseeded and diced

Servings: persons

2 lbs chicken legs with thigh
2 limes, juice and zest of, finely grated
6 tablespoons dark soy sauce
2 tablespoons soft brown sugar
1 teaspoon ground coriander
1 teaspoon gingerroot, peeled and grated
1 garlic clove, crushed
1 green chili pepper, deseeded and finely chopped
4 tablespoons sunflower oil
2 ripe avocados, peeled, stoned and chopped into small pieces
1 lime, juice of
1 red onion, chopped
4 tomatoes, deseeded and diced

1
Make 2 or 3 deep cuts in the skin and flesh of each chicken drumstick or thigh.
2
Cut off any excess pieces of skin or fat - you want to leave enough skin to cover each piece.
3
Put the chicken in an ovenproof dish in a single layer.
4
Mix together the lime juice, zest, soy sauce, brown sugar, coriander, ginger, garlic, chili and oil.
5
Pour the marinade over the chicken, turning the pieces so that they are completely coated.
6
Cover and refrigerate for 2 to 3 hours, turning occasionally.
7
Preheat the oven to 375F Remove the covering and cook the chicken, skin side up, for 20 minutes.
8
Drain off and discard the liquid.
9
Increase the temperature to 400F and cook for 15 minutes more.
10
To make the salsa, mix all the ingredients together in a bowl.
11
Serve with the chicken and a few lime wedges.

599

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 lbs chicken legs with thigh, 2 limes, juice and zest of, finely grated, 6 tablespoons dark soy sauce, 2 tablespoons soft brown sugar, and more.

Yes, Zingy Chicken and Salsa falls under the Meat & Poultry category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Zingy Chicken and Salsa

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions