Chicken Legs Chili and Honey

By Gibby

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

Ingredients

• 2 tablespoons chili powder (not pure chile powder)
• 1 tablespoon of smoked paprika
• 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

Preparation

Step 1

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.

Serve with rice and green beans or side of couscous