Mexican baked chicken legs with lime and garlic Recipe
These baked chicken legs marinated in lime, garlic and spices are a simple way to slide a tray into the oven and pull out a fragrant, juicy dinner an hour later. In Mexico, similar marinades are used for grilled chicken, but the oven version is more home-kitchen friendly. The skin turns golden and slightly crisp, while the meat stays tender and juicy.
These chicken legs combine a classic Mexican trio: lime, garlic and cumin, giving a flavor that’s citrusy, spicy and deeply umami at the same time. The marinade penetrates under the skin, and roasting on a bed of onions creates a natural, rich sauce with no extra work at the stove. It’s a great homemade version of the chicken you’d get from Mexican street grills, only made in the oven.
Chef's tips
The best approach is to marinate the meat in the morning before work – in the evening you just slide the tray into the oven and dinner practically cooks itself. Make sure the legs are skin side up and not packed too tightly together, otherwise the skin won’t crisp properly. If you don’t have a thermometer, pierce the thickest part near the bone – the juices must run completely clear, with no pink tint.
How to serve
Serve with a simple salad of tomato, red onion and coriander and some rice or tortillas to soak up the pan juices. To drink, a light lager-style beer or water with lime slices and fresh mint works very well. This dish is especially good on a Friday night when you want to feed several people without standing over a frying pan.
Ingredients
- chicken legs with bone and skin - 8 pieces
- lime for juice and zest - 3 pieces
- garlic cloves pressed - 4 pieces
- vegetable oil - 3 tablespoons
- sweet paprika, ground - 1 teaspoon
- chili powder or less if you prefer milder - 0.5 teaspoons
- ground cumin - 0.5 teaspoons
- dried oregano - 0.5 teaspoons
- salt or to taste - 1.5 teaspoons
- ground black pepper - 0.5 teaspoons
- onion sliced into wedges, for roasting with the chicken - 1 piece
Preparation
- Pat the chicken legs dry with paper towels. If they are very large, you can score the skin in 1–2 places so the marinade penetrates better.
- Finely grate the zest from one lime (only the green part), then squeeze the juice from all three limes into a bowl. Add the oil, garlic, sweet paprika, chili powder, cumin, oregano, salt, pepper and the grated lime zest. Mix thoroughly to make a thick marinade.
- Place the chicken legs in a large bowl or zip-top bag, pour in the marinade and rub it well into the meat, including under the skin if possible. Refrigerate for at least 30 minutes, preferably 2–3 hours.
- Preheat the oven to 200°C (top and bottom heat). Line a baking tray with baking paper. Spread the sliced onion in the center of the tray and place the chicken legs on top, skin side up, in a single layer.
- Put the tray in the oven and bake for 40–45 minutes, until the skin is well browned and, when you pierce the thickest part, the juices run clear. If the skin is browning too quickly, loosely cover the meat with aluminum foil.
- After removing from the oven, let the chicken rest for 5–10 minutes so the juices redistribute. Serve with the roasted onion and the pan juices from the tray.
Storage
Store cooled leftovers in the fridge, well covered, and eat within 2–3 days. The meat is perfect shredded for tacos, quesadillas, salads or sandwiches.
