While the chicken soaks overnight in a ginger-lime dressing, it not only tenderizes, but absorbs a tangy, spicy flavor.

1/3 c. vegetable oil
1/4 c. white wine vinegar
1/3 c. lime juice
2 tsp. soy sauce
1 1/2 tsp. paprika
2 cloves garlic, minced
1 tbsp. grated fresh ginger or 1 tsp. ground ginger
3/4 tsp. ground cumin
1/2 tsp. dry mustard
1 (3 lb.) chicken, skinned, cut into 8 pieces & scored at 1/4" intervals

1. In small bowl combine oil, vinegar, lime juice, soy sauce, paprika, garlic, ginger, cumin and mustard.

2. Place chicken pieces in shallow dish in a single layer. Spoon marinade over chicken and cover with plastic wrap. Refrigerate for at least 12 hours, or up to 24 hours, turning the pieces frequently.

3. Heat oven to 350 degrees.

4. With a slotted spoon, transfer chicken pieces to 13 x 9 x 2 inch baking dish in single layer. Set marinade aside.

5. Bake chicken uncovered for 50-60 minutes, basting with the marinade and turning every 10 minutes.

6. Transfer to heated platter and serve.