Mexican Chicken Legs
Bring bold, zesty flavors to your table with these irresistible Mexican Chicken Legs, a perfect combination of spice and sweetness. Marinated in a vibrant blend of lime juice, smoked paprika, chili powder, garlic, and honey, these juicy chicken legs are roasted to golden perfection, delivering tender, flavorful bites every time. Quick to prepare and easy to cook, this recipe is ideal for weeknight dinners or casual gatherings. Serve them hot, garnished with fresh cilantro and bright lime wedges to enhance the tangy and smoky notes. With just 15 minutes of prep time, these oven-roasted chicken legs are a convenient and satisfying way to enjoy authentic Mexican-inspired flavors in your own kitchen.
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Recipe Information
Ingredients
- 6 pieces Chicken legs
- 3 tablespoons Olive oil
- 2 tablespoons Lime juice
- 3 pieces Garlic cloves, minced
- 2 teaspoons Smoked paprika
- 1 teaspoon Ground cumin
- 1.5 teaspoons Chili powder
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1 tablespoon Honey
- 2 tablespoons Fresh cilantro, chopped (optional)
- 1 whole Lime wedges (for serving)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with aluminum foil or parchment paper for easy cleanup.
In a large mixing bowl, combine olive oil, lime juice, minced garlic, smoked paprika, ground cumin, chili powder, dried oregano, salt, black pepper, and honey. Stir well to create a marinade.
Pat the chicken legs dry with a paper towel, then add them to the bowl with the marinade. Toss the chicken legs until they are evenly coated in the mixture.
Let the chicken marinate for at least 15 minutes at room temperature. For deeper flavor, cover the bowl and refrigerate for up to 4 hours.
Arrange the marinated chicken legs on the prepared baking sheet in a single layer, ensuring they are not overcrowded.
Roast the chicken legs in the preheated oven for 35-40 minutes, or until the internal temperature of the thickest part of the chicken reaches 165°F (74°C) when checked with a meat thermometer.
Halfway through the cooking time, flip the chicken legs to ensure even browning.
Once cooked, remove the chicken legs from the oven and let them rest for 5 minutes.
Garnish with chopped fresh cilantro if desired and serve with lime wedges on the side.
Nutrition Facts
Calories |
1766 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.7 g | 156% | |
| Saturated Fat | 28.6 g | 143% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 3104 mg | 135% | |
| Total Carbohydrate | 38.6 g | 14% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 20.1 g | ||
| Protein | 127.8 g | 256% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 150 mg | 12% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 1697 mg | 36% | |
*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.
