Assortment of drums and thighs
1 cup Makoto Ginger Dressing
Juice of 1 lime
1 tablespoon honey
1 tablespoon olive or avocado oil
1/2 teaspoon cayenne powder (optional)
Combine the all the ingredients from the Ginger Dressing down and reserve 1/4 cup to baste with when cooking. Add chicken, toss to coat completely, cover and marinade in the fridge for at least an hour (or overnight). Pull the chicken out of the fridge about 20 minutes before cooking. Preheat oven to 425°F. Line a baking sheet with aluminum foil and arrange your chicken pieces so they aren't touching. Roast until browned, about 25 minutes. Flip and baste with reserved 1/4 cup sauce and continue cooking until browned on the other side (if you're cooking with skin on, simply baste and continue cooking skin-side-up).
Remove from oven when the chicken is golden brown or until thermometer reads 165°F or more. Let the chicken rest for 5 minutes before serving. Garnish with fresh lime and cilantro, and for those who enjoy a spicy kick, some fresh thai chillies.