Portions: 4 portions Calories: 423kcal |
Most people will like it, but what will make this five spices and honey chicken roast a sure hit is that it is exploding with flavor and is effortless to make. Easy to make, this gluten-free chicken dish is perfect for summer.
Why I ā¤ļø it ā¢ Recipe ā¢ Ingredients ā¢ Video ā¢ Preparation
5 spices and honey chicken roast.
Why I ā¤ļø it
Few non-vegans/non-vegetarians shun chicken, so this dish is perfect for most people, and it's also very summer-friendly. It takes a few minutes to prepare. Leave it in the oven, and you can keep yourself cool to prevent death from spontaneous combustion.
Some would think that using an oven in the summer is counterproductive, but the reality is that standing in front of the stove for a long time cooking a hot meal is much worse. The idea behind this method is to leave it to its own devices and stay out of the kitchen.
5 spices and honey chicken recipe
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Utensils and tools
- Large mixing bowl
- Oven
Ingredients
- 6 chicken thighs
- Juice of 2 limes
- 2 teaspoon cayenne pepper, (none, if you're not a fan of spicy foods)
- 1 tablespoon paprika, (or bija / annatto powder)
- 1 tablespoon ground ginger
- 1 tablespoon black pepper
- Ā¼ teaspoon clove powder
- 2 tablespoons salt
- ā cup honey
Video
Preparation
Before you start, make sure you have all the ingredients and utensils ready.
Step 1: Mix spices and honey
In a bowl, mix cayenne pepper, paprika, ginger, pepper, cloves, salt, and honey.
If the honey is too thick (it has to be a bit on the runny side), you can microwave it for 20 seconds or add a tablespoon of hot water and mix well).
Step 2: Season chicken
If you wish, strip the chicken of all fat but don't remove the skin. The chicken turns out much juicier with the fat, as most drips into the pan during cooking. Scrub with lime juice.
Season the chicken with the honey and spices mix. Cover and let it rest for at least an hour in the fridge. Discard any liquids that have oozed out.
Step 3: Cook
Place the chicken skin-side up on a baking tray with a wire rack.
Roast them in the oven preheated to 350 ĀŗC [175 ĀŗC] until the internal temperature reaches 175Ā°F [80Ā°C] measured in the thickest part of the thigh, or until you cut one in half and the juices run clear (about 35 minutes).
Top tips
- I cleaned and seasoned the chicken early in the day, left the potatoes peeled, cut, and seasoned, and kept it in the fridge until an hour before it went in the oven.
- At the same time as I was preparing the chicken to go in the fridge, I made a salad, which I kept in the fridge until it was time to serve. So everything was ready to serve at the same time.
- For this recipe, you can also use boneless skinless chicken breasts, but it is a bit drier than thighs.
- You can save the leftovers in the refrigerator in an airtight container. Reheat it in the oven.
Serving suggestions
Serve chicken with oven-fried potato wedges, yuca fries, mashed potatoes, or side dish of your choice.
Nutritional information
Calories: 423kcal | Carbohydrates: 18g | Protein: 19g | Fat: 31g | Saturated Fat: 7g |
Cholesterol: 111mg | Sodium: 2996mg | Potassium: 295mg | Fiber: 1g | Sugar: 16g |
Vitamin A: 366IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 1mg
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5 Spices and Honey Chicken [Recipe + Video]
Ingredients
- 6 chicken thighs
- Juice of 2 limes
- 2 teaspoon cayenne pepper (none, if you're not a fan of spicy foods)
- 1 tablespoon paprika (or bija / annato powder)
- 1 tablespoon ground ginger
- 1 tablespoon black pepper
- Ā¼ teaspoon clove powder
- 2 tablespoons salt
- ā cup honey
Instructions
Mix spices and honey
- In a bowl mix cayenne pepper, paprika, ginger, pepper, cloves, salt, and honey. If the honey is too thick (it has to be a bit on the runny side), you can microwave it for 20 seconds, or add a tablespoon of hot water and mix well).
Season chicken
- If you wish, you can strip the chicken of all fat, but don't remove the skin. I find the chicken turns out much juicier with the fat, as most of it drips into the pan during cooking. Scrub with lime juice.Season the chicken with the honey and spices mix. Cover and let it rest for at least an hour in the fridge; discard any liquids that have oozed out.
Cook
- Place the chicken skin-side up on a baking tray with a wire rack. Roast them in the oven preheated to 350 ĀŗC [175 ĀŗC] until the internal temperature reaches 175Ā°F [80Ā°C] measured in the thickest part of the thigh, or until you cut one in half and the juices run clear (about 35 minutes).
Nutrition
By , published Aug 7, 2013 on Tia Clara
Sherry
I have made this twice and each time it gets better, Instead of marinating for an hour, I marinate over night and add olive oil and lime juice with lime rind right in the marinating bag. Turns out better. First time I made it I did not get the crispiness of the chicken skin because was using an electric oven. Second time I used gas oven and done in like 40 minutes. Now everyone wants this as well as the Pernil!
Norah
That was SO easy to make thanks for the recipe!!!!! I am going to try it again with some of my own touches.
Karolina
Can I use lemon instead of lime?
Tia Clara
Yes, the flavor won't be exactly the same, but I am sure it will work.
Paola
Where I can find paprika? I live in Santo Domingo. š
Tia Clara
I find it in the supermarket with no problem, try Nacional.
Nicole
The chicken turned out really well, but I had a lot of difficult spreading the spice mixture on the chicken. Also, there is a lot of cayenne pepper. I used 2 tbsp. for six thighs and I should have only used 2 tsp. Overall, a good starter recipe.
Tia Clara
I am glad it worked. I like my spicy food spicy, thus the amount of cayenne pepper. Washing with the lime helps the spice mixture stick, some will slide off when it gets warm, in the end it worked out even after 3 tests. š
Suzanne Perazzini
I love simple dished though I often go the complicated route to change it up. This sounds perfect for one of those can't be bothered nights and still serve up a tasty meal.
Vanessa
I will let everyone know tomorrow night! One thing I am going to do is omit the cayenne, my husband do not like spicy food. It's sound great and best of all simple .
Richard R.
Not much into spicy food, would this still work without the cayenne?
Tia Clara
Almost certainly, but I do prefer that level of spiciness.