Brown sugar bubbles create a tangy hot glaze for lip-smackin' chicken
1/4 cup packed brown sugar
1/2 tsp ground coriander
1/4 tsp cayenne pepper
1 lime, zested and juiced
2 tbsp veg. oil
3 pounds bone in, skin on, chicken legs or thighs
Preheat the oven to 375°F.
Mix the brown sugar, coriander, cayenne, lime zest and juice, oil, and 1 teaspoon salt in a large bowl. Add the chicken and toss until evenly coated.
Arrange skin-side down in a single layer in a 9-by-13-inch glass or ceramic baking dish. Sprinkle lightly with salt.
Bake for 30 minutes. Flip the chicken to evenly coat with the pan juices and arrange skin-side up in a single layer. Return to the oven and bake until the skin is browned and the meat is cooked through, about 30 minutes more.
Transfer the chicken to a serving platter. Skim the fat off the pan juices and discard or put the juices through a fat separator; pour the skimmed juices over the chicken and serve