Popular
Latest From the Show
Carla Hall's Brown Sugar Baked Chicken
Q&A with Organizational Pro Peter Walsh + Dermatologist Shares A…
Actor Hank Azaria + Freezer Meals + Artichokes 2 Ways with Rach
See Inside Barbara Corcoran's Stunning NY Apartment + It's Steak…
How to Make Chicken and Lobster Piccata | Richard Blais
Donnie Wahlberg Spills Details About NKOTB's First Ever Conventi…
Donnie Wahlberg + Jenny McCarthy Say Rach Is Such a "Joy" + Look…
The Best Moments From 17 Seasons of the Show Will Make You Laugh…
How to Make Crabby Carbonara | Rachael Ray
Rach Chats "Firsts" In Flashback From Our First Episode Ever In …
How to Make Apple-Cider Braised Pork Chop Sandwiches with Onion …
Rach's Chef Pals Say Goodbye to Show in Surprise Video Message
How to Make Sesame Cookies | Buddy Valastro
How to Make Tortilla with Potatoes, Piquillo Peppers and Mancheg…
How to Make Shrimp Burgers | Jacques Pepin
How to Make Spanakopipasta | Rachael Ray
Andrew McCarthy Chokes Up Discussing Emotional Trip to Spain wit…
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Andrew McCarthy Teases Upcoming "Brat Pack" Reunion Special
Michelle Obama Toasts Rach's 17 Years on the Air With a Heartfel…
"The weekend I saw Bubbling Brown Sugar, the musical showcasing music from the Harlem Renaissance, changed my life. I watched it with my family in New York City, where we shared a feast of the best chicken I had ever had. I was just a kid from Nashville then, but I knew. I wanted to be on stage. And I wanted more chicken. I'm so thankful I got to fulfill both dreams. This is my way of honoring that memory. Brown sugar bubbles has a tangy hot glaze for lip-smackin' chicken." — Carla Hall
Make Ahead: The cooked chicken can be refrigerated for up to 3 days.
Adapted from "Carla Hall’s Soul Food" by Carla Hall. Copyright © 2018 by Carla Hall. Used with permission by Harper Wave. All rights reserved.
Ingredients
- ¼ cup packed brown sugar
- ½ teaspoon ground coriander
- ¼ teaspoon cayenne pepper
- 1 lime, zested and juiced
- 2 tablespoons vegetable oil
- Kosher salt
- 3 pounds bone-in, skin-on chicken legs or thighs
Yield
Serves: 4
Preparation
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.
More Info
