Nov 09 2007
I came across this great looking recipe on Epicurious the other day, and I thought I’d give it a try. It came out quite delicious, however, 10 minutes into the baking process I had to add olive oil because the chicken was drying out and didn’t look like it was doing well. The olive oil really really made a great addition.
4 Chicken Legs/Thighs, seperated
2 Tablespoons sweet Chili Powder (aka – not the spicy version)
1 Tablespoon Honey
1 Tablespoon Lime juice
1 teaspoon Salt
1/2 teaspoon Pepper
2 Tablespoons of Olive Oil
Preheat oven to 218Â°C (425Â°F). Make sure your wire rack is at the top third of the oven and that there is a casserole dish on the rack bellow it to catch the chicken juices that will fall.
Combine chili powder, honey, lime juice, salt, and pepper in a small bowl, then whisk in the olive oil. In a large bowl, coat the chicken pieces with the chili powder mixture until every nook and cranny is coated!
Bake the chicken on the wire rack for 30-35 minutes. Once done, remove the chicken to a serving plate and coat with the juices that dripped into the casserole dish. Serve over rice.
Makes 4 servings.