For the marinade:
2 tbs. balsamic vinegar
1 tbs. honey
1/3 c. (1 small root) peeled, diced ginger root
2 tsp. chopped Hatch green chile
heavy dash turmeric
small dash nutmeg
1 tsp. oregano
1 tsp. ground cumin
1/2 tsp. red chile powder
1 tbs. salt
dash garlic salt
1 tsp. cracked black pepper
dash lime juice
4 tbs. butter
1-2 tbs. chicken drumsticks, wings or thighs
For the glaze:
red wine (for cooking)
1 sprig fresh thyme
roasted beets, carrots, or other root vegetables
I am not good at cooking meat, generally speaking. I blame it on spending a brief number of my formative cooking years being vegetarian, but in all honesty meat is just HARD TO COOK. The idea that anyone with a flame and a hunk of beef can cook meat is just baffling to me--I mean, if you overcook it you wind up with a tasteless rubbery block or a charred brick, and if you undercook it you risk serious poisoning. Meat is no joking matter.
After being shy about learning to cook chicken, pork, and beef in any way that isn't simmered into oblivion in the crock pot, I've finally found it. THE marinade. THE cook times and temperature. THE go-to standard that I've already made repeatedly and intend to continue doing so (a big deal, because usually I cook to see if I can nail a recipe and then forget about said recipe). And here I'm sharing it with you.
Preheat oven to 400°. If cooking vegetables now is a good time to chop them, toss with olive oil, salt and pepper, and put in the oven. Mix all marinade ingredients but the butter together and thoroughly coat the chicken (I also highly recommend putting everything in a ziploc and letting it marinate overnight).
Bring a cast-iron skillet up to medium heat and melt half of the butter. Add the chicken and let sizzle for about 5 minutes, flipping halfway through. Take the skillet off the stove and put in the oven to roast for 25 minutes. While the chicken is roasting, pour some balsamic vinegar in a small saucepan--you'll have to eyeball this, depending on the amount of vegetables. Bring the balsamic to a simmer on low, until steam begins and the vinegar starts to reduce. When it starts to thicken, Just when it thickens, add a dash of wine, squeeze of orange juice, black pepper, and thyme and let reduce further. Turn the heat off and add the orange zest. Remove the sprig of thyme.
After taking the chicken out of the oven, melt the remainder of the butter in the still-hot skillet to make sure you coat the meat with all the best parts of the marinade remnants. Coat the roasted veggies in the glaze and serve over fresh greens alongside the chicken.