Spice-Rubbed Roast Chicken Parts

By DreiFromBK

Thanks to the blender, the spice paste comes together quickly. We shave off more cooking time by using chicken parts instead of a whole chicken.

Ingredients

• 4 4
• For milder heat, substitute jalapeño for the habanero. Serve with lime wedges.
• Ingredients
• 1/2 1/2 1/2 cup fresh mint leaves
• 1/3 1/3 1/3 cup olive oil
• 6 6 6 garlic cloves, peeled
• Salt and pepper
• 1 1 1 tablespoon ground cumin
• 1 1 1 tablespoon smoked paprika
• 1 1 1 tablespoon dried oregano
• 2 2 1/4 teaspoons grated lime zest plus 1/4 cup juice (2 limes)
• 1 1 1 teaspoon minced habanero chile
• 3 3 3 pounds bone-in chicken pieces (split breasts cut in half, drumsticks, and/or thighs), trimmed

Details

Adapted from cookscountry.com

Preparation

Step 1

1. Adjust oven rack to lowest position and heat oven to 450 degrees. Line rimmed baking sheet with aluminum foil. Process mint, oil, garlic, 1 tablespoon salt, 1 tablespoon pepper, cumin, paprika, oregano, lime zest and juice, and habanero in blender to smooth paste, about 30 seconds. Transfer spice paste to 1-gallon zipper-lock bag. Add chicken to bag, seal, and gently toss to coat chicken evenly with paste.

2. Arrange chicken skin side up on prepared sheet. Roast until well browned and breasts register 160 degrees and drumsticks/thighs register 175 degrees, about 25 minutes. Transfer to platter and let rest for 5 minutes. Serve.