"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.
- 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
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.