Chicken with a Chili Rub and a Honey-Lime Glaze

I’m always looking for new chicken recipes, and I spotted a great looking recipe on a blog called “Week of Menus.” The picture of the chicken looked incredible. I decided to make dinner for lunch for my sons Benji and Danny since they won’t be home later. I adapted the recipe a little for my taste. I served this with my fresh sauteed corn and a bagged caesar salad. My kids really enjoyed the chicken. They said it was “full of flavor and juicy as hell.” I was surprised that it turned out not to be too hot or spicy. Ingredients:4-5 chicken breast halves on the bone, or 1 chicken cut up into eighths (I buy Bell & Evans)
4 tablespoons extra virgin olive oil (that’s one more tablespoon than in the original recipe)
2 tablespoons chili powder
2 teaspoons dried oregano
2 teaspoons garlic powder
1/2 teaspoon cayenne pepper (that’s half the amount 0f the original recipe)
1 teaspoon paprika
1/2 teaspoon salt (I reduced the salt from 1 teaspoon as there are many other spices to make up for the reduction)
Honey Lime Glaze
1/2 cup honey (the original recipe calls for 1/3, but I felt the glaze was too thin, so I added some more honey.)
1/3 cup freshly squeezed lime juice (or juice of 1 lime)
Preheat oven to 500 degrees.  Mix olive oil, chili powder, oregano, garlic powder, cayenne pepper, paprika, and, salt together in a large bowl. Place chicken in a foil lined roasting pan. Rub and cover pieces all over with the spice mixture.  Roast for 30-35 minutes (basting once or twice during the cooking) depending on how meaty your pieces of chicken are. After 30-35 minutes, mix honey with lime juice. The skin of the chicken should be really brown. Spoon the honey mixture over the chicken. Put back in the oven for 5-7 minutes.  Take out from oven.  Allow to rest for 10 minutes. Serve.

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