Zingy Chicken and Salsa

• 2 lbs chicken legs with thigh
• 2 limes, juice and zest of, finely grated
• 6 tablespoons dark soy sauce
• 2 tablespoons soft brown sugar
• 1 teaspoon ground coriander
• 1 teaspoon gingerroot, peeled and grated
• 1 garlic clove, crushed
• 1 green chili pepper, deseeded and finely chopped
• 4 tablespoons sunflower oil
• 2 ripe avocados, peeled, stoned and chopped into small pieces
• 1 lime, juice of
• 1 red onion, chopped
• 4 tomatoes, deseeded and diced

1. Make 2 or 3 deep cuts in the skin and flesh of each chicken drumstick or thigh.
2. Cut off any excess pieces of skin or fat - you want to leave enough skin to cover each piece.
3. Put the chicken in an ovenproof dish in a single layer.
4. Mix together the lime juice, zest, soy sauce, brown sugar, coriander, ginger, garlic, chili and oil.
5. Pour the marinade over the chicken, turning the pieces so that they are completely coated.
6. Cover and refrigerate for 2 to 3 hours, turning occasionally.
7. Preheat the oven to 375F Remove the covering and cook the chicken, skin side up, for 20 minutes.
8. Drain off and discard the liquid.
9. Increase the temperature to 400F and cook for 15 minutes more.
10. To make the salsa, mix all the ingredients together in a bowl.
11. Serve with the chicken and a few lime wedges.

chicken, zest of, soy sauce, brown sugar, ground coriander, gingerroot, garlic, green chili pepper, sunflower oil, avocados, lime, red onion, tomatoes

Taken from www.food.com/recipe/zingy-chicken-and-salsa-329753 (may not work)