Details here: https://cooking.nytimes.com/recipes/6500-chicken-thighs-with-cumin-cayenne-and-citrus We used 2 lb skinless, bone-in chicken thighs that we lightly scored. We reduced the cayenne to ¼ tsp and used the juice of two limes (which probably exceeded 2 Tbsp). We oven-roasted at 425 for 1 hour and served with oven-roasted broccolini, recipe here: http://piglettedc.tumblr.com/post/177041048526/oven-roasted-broccolini-preheat-the-oven-at-450. We used a foil-lined baking sheet and an oiled rack. Midway through cooking, we had to switch out the foil due to burned marinade smoking on the original foil. (Apr. 2019)
Cooking Adventures 