Ingredients
1 tbsp thyme
1 tbsp rosemary, chopped
1 tbsp ginger, minced
1 tbsp salt
1½ tsp onion powder
1½ tsp ground black pepper
¾ tsp paprika
⅓ cup sugar
1 cup lime juice
1 tbsp pineapple juice
¼ cup olive oil
3 lb chicken pieces, (thigh and leg)
pineapple chunks
rosemary
green onions
Preparation
Combine all the ingredients except the chicken, lime juice, pineapple juice, and oil into a mixing bowl and mix well.
Once it is mixed completely, whisk together the lime juice, pineapple juice, and olive oil.
Rub the chicken with the marinade.
Place the chicken, covered, in the refrigerator for 1 to 2 hours to marinate.
Preheat the oven to 380 degrees F.
Arrange the chicken into a roasting pan lined with foil and cook for 30 minutes.
Once done, you can serve this with pineapple chunks and garnish with rosemary. Enjoy!
