Honey Lime Chicken Legs
Baked chicken is one of my go-to dinner ideas whenever I’m hosting dinner at my place. Last week Alona’s cousin and his new wife stayed with us for a few days in Lviv and I decided to make these baked honey lime chicken legs. Don’t worry, they aren’t as sour like you would expect, but the flavor profile is quite delicious in my opinion.
You could do this honey lime chicken recipe with any part of the bird, from wings to thighs, to even a breast. I happened to have legs in the fridge so I went with that. Overall I’m a fan of dark meat when making “wet” dishes, but the choice is totally up to you. You may just have to change baking times depending on what part you choose.
I actually paired this recipe with my Apple Strawberry Summer Salad since I also had some leftover Poppy Seed Dressing and wanted to use it up. The citrus of the chicken pairs well with refreshing salads, although you could probably also go savory and do roast veggies or mashed potatoes.
Like most cooking, the most important part is the seasoning. Since baking chicken doesn’t involve much technique, we’ll focus primarily on building a good flavor profile from the seasonings. As the name of this recipe is honey lime chicken legs, you can presume the two outstanding flavors will be honey and lime.
The main liquids being honey and lime juice means the rest of the ingredients are solids. These include chopped shallot, crushed coriander seed, fennel seeds, black pepper, chili flakes, garlic powder, and salt.
I let the legs marinate for a couple hours, before putting them in a roasting dish. Seen above is one of my favorite dishes, my Emile Henry Cherry Red Roasting Dish. Simply pour over the excess marinade and pop in the oven
Honey Lime Chicken Legs
- Roasting Dish
- 8 Chicken Legs
- 3 tbsp Honey
- 2 tbsp Lime Juice
- 1 tbsp Garlic Powder
- 1 Shallot chopped
- 1 tsp Fennel Seed
- 1/2 tsp Coriander Powder
- 1/2 tsp Coriander Seed smashed
- 1 tsp Black Pepper powder
- Salt to taste
- Chili Flakes to taste
- Mix all of the ingredients in a bowl. Add some olive oil if the honey is too sticky and needs to thin out a bit, otherwise the lime juice is usually enough. Add in the chicken legs and toss to coat. Seal and place in the fridge for at least 2 hours.
- In an oven preheated to 190 Celsius, place a roasting pan with the chicken in the middle rack. If you crowd the chicken you'll have to turn the legs every 10 minutes, otherwise just turn them once at the 20 minute mark. When brown spots start appearing, the chicken is ready to be pulled out. Serve immediately.