Yield: Serves 6
3/4 cup Kikkoman Lime Ponzu
2/3 cup freshly squeezed lime juice
3 tomatoes, grated on the large holes of a box grater
2 jalepenos, quartered lengthwise
2 dried chilis de arbol
1 bunch cilantro, tied with kitchen string
1 head garlic, in unpeeled cloves
1 large red onion, cut into 1" wedges
6 whole skin-on chicken legs
1 28-ounce can hominy, drained and rinsed
Mexican corn cakes, for serving
Lime wedges, for serving
1/2 pint cherry tomatoes, halved, for serving
Sour cream, for serving
Cilantro, for serving
In a large bowl, combine ponzu, lime juice, and tomatoes. Stir to combine. Add jalepenos, chilis de arbol, cilantro, garlic, and red onion. Stir to combine.
In a large Ziploc bag, combine chicken legs and marinade. Marinate, refrigerated, overnight.
The next day, preheat oven to 325. Place contents of Ziploc bag into a large roasting pan, with the chicken skin-side up. Cover tightly with parchment-lined foil and transfer to oven. Cook for 1 1/2 hours.
Increase oven heat to 450. Uncover chicken, scatter hominy in roasting pan, and return to oven until chicken skin is crisp, about 30 minutes more.
Serve chicken with Mexican corn cakes, lime wedges, cherry tomatoes, sour cream, and cilantro.
Source: The Martha Stewart Show