Hidden in a stack of my magazine tear outs, I found this delectable recipe for a chicken recipe that is as sweet as it is spicy and is an eye catching appetizing dish. I made just a very few changes to appeal to my liking.
HOT HONEY LIME BUTTER CHICKEN
4 chicken leg quarters
1/4 cup honey
1/4 cup Frank’s Original hot sauce
2 + 2 + 2 tablespoons butter
2-3 cloves garlic, minced
FRESH ground sea salt and black pepper
1 teaspoon cumin
1 tablespoon avocado oil
Zest and Juice of 2 limes, separated (see notes)
2 green onions, sliced thin
- Preheat oven 425°.
- Stir together cumin, salt and pepper to make a dry rub.
- Pat chicken pieces dry.
- Rub chicken all over with the dry rub.
- Melt 2 tablespoons butter and avocado oil together in a large skillet over medium-high heat.
- Add chicken, skin side down and sear 4-5 minutes per side until golden on both sides.
- Transfer chicken to baking sheet or baking dish, skin side up.
- Wipe skillet clean.
- Add 2 tablespoons of butter.
- When melted add honey, hot sauce and garlic, cooking a few minutes until well blended.
- Pour honey mixture evenly over chicken.
- Place baking dish in pre-heated oven for 20 minutes, or until chicken pieces register 175°.
- Turn off oven and let chicken rest 5 minutes
- Transfer chicken to platter and keep warm.
- Add 2 tablespoons of butter to skillet to melt.
- Whisk lime juice into drippings and transfer back to skillet with butter, cooking until slightly thickened.
- Spoon sauce over chicken and garnish with scallions and lime zest.
NOTES: Oranges or lemons work just as well as limes and have a subtle change in the flavor profile.