Okay so while I’m making it up to you for being away for so long I have the best baked chicken recipe. I love a easy recipe as much as anyone else. But this recipe is almost too easy.
All I did was dry brine some chicken leg and after a few minutes I smothered them in my current obsession- this Mango Coconut Habanero sauce from yesterday. Perfectly spicy and sweet and tangy.
So let’s talk about the chicken for a minute. I am a huge fan of dry brining my chicken. My grandma is a even bigger fan she lives by it. Usually we season/ brine the chicken overnight. I just toss everything in a freezer bag and stick it in the fridge and forget it until the next day.
So this dry brine consisted of cumin powder, paprika, all spice, crushed red pepper flakes and salt. I have been using that brine for years with so much success.
I had to stop myself from eating the whole casserole dish before everyone go a bite. Make it tonight and send me a picture.
Nom on y’all. Nom on!!!
This Mango coconut habanero sauce is the perfect balance of spicy, sweet and tangy for this super easy chicken recipe.
- 2 Lime
- 4 Chicken Legs
- 1/2 Cup Mango Habanero Sauce
- 1/4 Cup Cilantro Chopped
- 1 Teaspoon Smoked Paprika
- 1 Teaspoon Garlic Powder
- 1 Teaspoon Salt and Pepper each
- 1 Teaspoon Cumin Powder
Put some olive oil in the bottom of a 9x13 pan (just enough to put the drumsticks on).
Add drumsticks (space enough apart so they aren't touching each other).
Pour Mango Coconut sauce over the chicken.
Bake at 375° F for half an hour. Turn drumsticks over, so that all sides are brown. Top with Cilantro.
Bake another half an hour, or until cooked until 160°F. Remove from oven and squeeze fresh lime juice over it. Enjoy!