Honey-Ginger Chicken with Lime

2 tbsp. balsamic vinegar

1 tbsp. honey

1/3 cup minced fresh ginger

1 jalapeño, finely chopped

2 tsp. garam masala

1 ½ tsp. ground coriander

1 tsp. ground cumin

½ tsp. cayenne

1 tbsp. salt

1 tsp. salt

1 tsp. cracked black pepper

3 ½ tsp. grated lime zest

4 chicken legs, cut into drumsticks and thighs

2 tsp. sugar

4 tbsp. unsalted butter

2 tbsp. canola oil

2 tbsp. fresh lime juice

Lime wedges, for serving

Preparation:

Preheat the oven to 400ºF. In a bowl, whisk the vinegar, honey, ginger, jalapeño, garam masala, coriander, cumin, cayenne, salt, pepper, and 3 teaspoons of the lime zest. Prick the chicken with a fork, add it to the bowl and toss. In a small bowl, mix the sugar with the remaining lime zest. In a large ovenproof skillet, melt 2 tablespoons of the butter in the oil over moderately high heat. Add the chicken and cook, turning, until golden, 5 minutes. Sprinkle with the lime sugar and roast for 25 minutes, or until the chicken is cooked. Add the lime juice and the remaining butter to the skillet. Serve the chicken with the pan juices and lime wedges. Serves: 4.