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.

– 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 – ¼ teaspoon clove powder – 2 tablespoons salt – ⅓ cup honey


In a bowl, mix cayenne pepper, paprika, ginger, pepper, cloves, salt, and honey. If the honey is too thick, you can microwave it for 20 seconds or add a tablespoon of hot water and mix well.

Step 1:

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 2:

Roast them in the oven preheated to 350 ºC [175 ºC] until the internal temperature reaches 175°F [80°C] measured in the thickest part of the thigh, or until you cut one in half and the juices run clear. Place the chicken skin-side up on a baking tray with a wire rack.

Step 3:

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