3 lb Skinned and boned chicken
-pieces
1 c Fresh grapefruit juice
1 md Lime; juice of
1 cl Garlic; minced
1 tb Fresh ginger; grated
1 ts Fresh thyme; chopped -OR-
1/2 ts Dried thyme; crushed
1 tb Molasses
1 tb Brown sugar
Wash the chicken pieces and pat dry with paper towels. Place the
chicken in a baking dish and set aside.
In a bowl, combine the remaining ingredients, blending well. Pour
the mixture over the chicken and cover. Refrigerate for 6 hours or
better, overnight. Turn once or twice.
Preheat the oven to 350 F.
Remove the chicken from the refrigerator and drain, reserving the
marinade.
Bake the chicken, basting with some of the marinade from time to
time, for 1-1/4 hours or until fork tender.
Serve with boiled rice and beans.
Note: This marinade works well for charcoal grilled chicken as well.
