Chili Lime Chicken

Chili Lime Chicken 

4-6 boneless skinless chicken thighs cut in half
1/3 cup olive oil
1/4 cup sweet and sour Polynesian chili sauce
juice from 2 limes
3 garlic cloves micro-minced
1 shallot chopped fine
1 inch of fresh ginger peeled and micro-minced
1/8 cup rice wine vinegar
1/4 cup white wine
1 teaspoon chili powder
1 teaspoon paprika
salt and pepper to taste

I was going to brown the chicken first but I got lazy. This will be more like a poached chili lime chicken. Cut the chicken in pieces and season both sides with salt and pepper. In a separate bowl whisk all the remaining ingredients together with some additional salt and pepper. Taste marinade before putting over chicken, not after. Marinate the room temperature chicken pieces for at least half an hour by pouring some of the marinade into the bottom of a greased 9 x 9 inch baking dish. Place the chicken pieces in the baking dish, then pour the remaining marinade over the top. Bake at 350 F in preheated oven for approximately 40 minutes till an instant thermometer reads 160 F. Chicken will continue to cook in marinade as it rests on the counter for 10 min. Serve over rice or pasta. Garnish with some lime slices and chopped flat leaf parsley or chopped green onions and some toasted sesame seeds. Next time I'd leave out the wine since the sauce was a bit thin but still tasty. It was somewhat spicy but not overly so.

 Enjoy !