Honey and Lime Chicken Legs
Succulent, juicy, and bursting with bold flavors, these Honey and Lime Chicken Legs are a must-try for any chicken lover. This recipe combines the zesty tang of fresh lime juice and zest with the natural sweetness of honey, balanced perfectly by savory soy sauce, aromatic garlic, and warm spices like cumin and paprika. Marinated to perfection, the chicken legs are oven-baked to golden-brown tenderness, creating a caramelized glaze that’s irresistibly flavorful. Ready in under an hour (excluding marinade time), this dish is ideal for weeknight dinners or casual gatherings. Serve these oven-roasted chicken legs garnished with fresh cilantro and a side of rice or roasted veggies for a meal that’s as visually stunning as it is delicious. Perfectly seasoned, easy to prepare, and packed with vibrant, citrusy goodness, this recipe is sure to become a family favorite.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 6 pieces chicken legs
- 3 tablespoons lime juice
- 1 teaspoon lime zest
- 3 tablespoons honey
- 2 tablespoons soy sauce
- 2 tablespoons olive oil
- 3 cloves fresh garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped
Instructions
In a large mixing bowl, whisk together the lime juice, lime zest, honey, soy sauce, olive oil, minced garlic, ground cumin, paprika, salt, and black pepper until well combined.
Pat the chicken legs dry with paper towels and place them into the bowl with the marinade. Toss to coat the chicken evenly. Cover the bowl with plastic wrap and let the chicken marinate in the refrigerator for at least 30 minutes, or up to 4 hours for deeper flavor.
Preheat your oven to 400°F (200°C). Line a baking sheet with aluminum foil or parchment paper for easy cleanup.
Arrange the marinated chicken legs on the prepared baking sheet in a single layer, ensuring there is some space between each piece for even cooking.
Brush any leftover marinade generously over the chicken legs before placing them in the oven.
Bake the chicken legs for 35-40 minutes, flipping them halfway through to ensure even browning. The chicken is done when the internal temperature reaches 165°F (74°C).
Once the chicken legs are cooked, remove them from the oven and let them rest for 5 minutes before serving.
Garnish with freshly chopped cilantro and serve warm with your favorite sides, such as rice, roasted vegetables, or a fresh salad.
Nutrition Facts
Calories |
1758 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.5 g | 138% | |
| Saturated Fat | 26.4 g | 132% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 4190 mg | 182% | |
| Total Carbohydrate | 67.9 g | 25% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 54.0 g | ||
| Protein | 130.7 g | 261% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 137 mg | 11% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 1733 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
