I have had several ideas on how to cook chicken. Many have been flops, and many have been winning recipes. This Sage Chicken is a winner. Not too many ingredients, but long hours of marinating.
I love cooking poultry with sage. It is one of the perfect spices for chicken. Not to get off subject, but who would have thought that sage keeps ants away. Good for chicken and bad for insects. Go figure!
The chicken is marinated overnight for enhanced flavor with fresh lime juice, shallots, sea salt, and ground sage. One additional step is to clean the chicken with either lime or vinegar. That may make a difference depending on your preference.
I grew up cleaning meat with lime juice or vinegar, so It is very typical for me to clean meat this way. With ground meat, a touch of lime juice or vinegar is always present.
The ground sage spice is not overwhelming even with one tablespoon. It is believed that dried spices are stronger than fresh spices. This dish welcomes the 1-tablespoon of ground sage. Enjoy my Sage Chicken with a lovely potato dish or steamed vegetables.
Note: To make a sauce to serve with the Sage Chicken cook the marinade add tomato paste, onions and season to taste.
- 10 pieces Chicken mixture of legs, thighs and wings
- 2/3 cups Fresh Lime Juice
- 1/2 cup Shallots chopped
- 1 tablespoon Ground Sage
- 1 tablespoon Sea Salt
- Oil for drizzling
- Clean chicken pieces with lime or vinegar. Remove chicken skin if preferred. Pat dry and add to large bowl with lime juice, shallots, ground sage and sea salt. Cover and let marinate overnight in the refrigerator or for at least 30 minutes to 2 hours
- Remove chicken pieces from marinade and place in prepared baking dish, drizzle a little oil on top and bake in a 375 degree F oven for 50 – 60 minutes. Serve hot with your favorite side dish.
Let chicken marinade overnight for flavor enhancement.