Introduction: Chili-Spice Rubbed Chicken With Honey-Lime Drizzle

Serves 4 to 6

Honey isn't only for sweet dishes; honey adds an amazing note to savory dishes as well. With just a hint of sweetness to help finish off some delicious chicken, honey just can't be beat. Enjoy the honey lime drizzle!

Important cooking note - this high roasting method of cooking chicken will NOT WORK with ice cold chicken. Make sure to take your chicken out of the fridge and leave it at room temperature for about 30 minutes to take the chill off and to ensure a perfectly roasted chicken.

Step 1: Ingredients

A whole chicken, cut up (or bought cut up - 4-5 lb chicken)

3 tablespoons olive oil

2 tablespoons chili powder

2 teaspoons dried oregano

2 teaspoons garlic powder

1 teaspoon cayenne pepper

1 teaspoon paprika

1 teaspoon salt

Honey Lime Drizzle

1/3 cup honey

1/3 cup freshly squeezed lime juice

Step 2: Method

Preheat oven to 500.

Mix olive oil, chili powder, oregano, garlic powder, cayenne pepper, paprika, and, salt together in a large bowl. Add cut chicken. Rub and cover all pieces with the mixture. (Can be prepared earlier, and left in the fridge. Just make sure to take it out and leave the rubbed chicken in a roasting pan for about 15 minutes so to take the chill off the chicken.)

Place chicken into a deep roasting pan, keeping the chicken in a single layer.

Roast for 30 minutes. While chicken is roasting, mix together honey and lime juice.

Watch chicken carefully the last 5 minutes. When the chicken skin starts looking crispy, quickly pour honey lime drizzle over the chicken pieces. Cook for an additional 5 minutes until skin is blistered.

Take out from oven. Allow to rest for 10 minutes. Serve with lime wedges if desired.

Comments

author
minus (author)2014-08-02

I was curious as to whether or not you covered your chicken when you roast it? It wasn't specified in the instructable and my roasting pan comes with a lid. Normally I don't cover it (maybe some tin foil over the breast to keep it from drying out as much) but I also normally slow roast a whole or partially deboned whole chicken, I don't experiment to much with high temperature roasting.

author
billbillt (author)2014-06-29

THIS IS IT!!!..... Double plus good....got my vote...

author
Sonia Thomas (author)2014-06-06

Pretty simple recipe and looks yummy. Going to give it a try. Thank you for sharing :)

author
jeffinvero (author)2014-05-29

I'm going to try this tonight with leg quarters...sounds spicey.

author
kevenr17 (author)2014-05-27

Looks tasty!!! Thx for sharing with everybody!

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