Honey-ginger chicken with lime

Vinegar, balsamic	2 tablespoons
Honey	1 tablespoon
Ginger, minced	1/3 cup
Jalapeños, finely chopped	1
Garam masala	2 teaspoons
Coriander, ground	1 ½ teaspoons
Cumin, ground	1 teaspoon
Cayenne	½ teaspoon
Salt	1 tablespoon + 1 teaspoon
Pepper, black, cracked	1 teaspoon
Lime zest, grated	3 teaspoons + ½ teaspoon
Chicken quarters, bone in, skinned, cut into drumsticks & thighs	4
Sugar	2 teaspoons
Butter, unsalted	2 tablespoons + 2 tablespoons
Oil, canola	2 tablespoons
Lime juice	2 tablespoons
Lime wedges

1. Preheat to 400ºF.
2. In a bowl, whisk the vinegar, honey, ginger, jalapeño, garam marsala, coriander, cumin, cayenne, salt, pepper, and 3 teaspoons lime zest.
3. Prick the chicken with a fork, add to the bowl, and toss until coated evenly.
4. In a small bowl, combine the sugar and 1/2 teaspoon lime zest; set aside.
5. In a large ovenproof skillet, melt 2 tablespoons butter with the oil over moderately high heat.
6. Add the chicken, and cook, turning occasionally, until golden, about 5 minutes.
7. Sprinkle with the lime sugar, and roast for 25 minutes, or until the chicken is cooked.
8. Transfer the chicken to a platter.
9. Add the lime juice and remaining 2 tablespoons butter to the skillet, and stir in until slightly thickened; pour over the chicken.
10. Serve with lime wedges.

Recipe from Food&Wine Magazine, July 2014.