Instructions
- Preheat the oven to 200°C (392°F).
- In a large bowl, whisk together balsamic vinegar, honey, minced ginger, chopped green chilies, garam masala, ground coriander, cumin, chili powder, salt, black pepper, and three teaspoons of lime zest. Prick the chicken legs with a fork and add them to the marinade, tossing to coat evenly.
- In a small bowl, combine sugar and the remaining lime zest. Set aside.
- Heat two tablespoons of butter with canola oil in a large ovenproof skillet over medium-high heat. Add the chicken and cook, turning occasionally, until golden brown on all sides, about 5 minutes.
- Remove from the flame, sprinkle the lime sugar over the chicken, and transfer the skillet to the preheated oven. Roast for 25 minutes, or until the chicken is cooked through and the juices run clear.
- Once cooked, remove the chicken from the oven. Stir in the remaining butter and lime juice into the pan to make a glossy, flavorful sauce.
- Serve the chicken legs with pan juices and lime wedges on the side for extra zest.
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: 4
- Difficulty: Medium
Variations & Substitutions
- Remove the chili powder and green chilies for a mild, kid-friendly version, doubling the honey for extra sweetness.
- Substitute chicken thighs and drumsticks with boneless chicken breasts for faster cooking.
- Use maple syrup instead of honey for a slightly different flavor profile.
- Add a splash of soy sauce to the marinade for an umami boost.
Serving Suggestions
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