Chili and Honey Chicken Legs

Gourmet May 2005

The chili powder used here can be found in most supermarkets and is made from a blend of spices — it is much milder than pure chile powder from New Mexico, which is very hot. These chicken legs pair nicely with the succotash.

Yield: Makes 4 servings
Active Time: 10 min
Total Time: 45 min

2 tablespoons chili powder (not pure chile powder)
1 tablespoon mild honey
1 tablespoon fresh lime juice
1 teaspoon salt
1/2 teaspoon black pepper
4 whole chicken legs (2 lb), thighs and drumsticks separated

Put oven rack in upper third of oven and preheat oven to 425°F. Line bottom of a 15- by 10-inch shallow baking pan with foil and set an oiled large metal rack in pan.

Stir together chili powder, honey, lime juice, salt, and pepper in a large bowl, then add chicken and turn to coat completely.

Transfer chicken to rack, arranging in 1 layer, then bake, turning over once, until cooked through, 30 to 35 minutes.

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