Honey–Lime Cilantro Butter Chicken Leg Quarters
Juicy chicken leg quarters finished with a honey–lime garlic butter and fresh cilantro. Bright, buttery, and lightly sweet—built to complement rich sides like birria rice
Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 75-90 minutes
Special Equipment: Sheet Pan
Ingredients
4 chicken leg quarters
Neutral oil, as needed
Kosher salt, to taste
Honey–Lime Butter:
6 tbsp unsalted butter, softened
2 tbsp honey
Zest of 1 lime
2 tbsp fresh lime juice
3 cloves garlic, minced or pasted
1 tsp ground cumin
¾ tsp kosher salt
½ tsp white or cracked black pepper
¼ tsp smoked paprika (optional)
¼ cup chopped fresh cilantro (for finishing)
Directions
Pat chicken dry and gently loosen the skin. Rub half of the honey–lime butter under the skin. Lightly oil the outside of the skin and season with kosher salt.
Cook at 300°F until the thickest part of the thigh reaches 175–185°F, about 75–90 minutes.
Melt the remaining butter mixture and brush over the chicken during the last 10 minutes of cooking.
Remove from the oven, finish with chopped fresh cilantro, and squeeze fresh lime over the top.
Sweet Finish Boost:
Warm 1 tsp honey with 1 tsp butter and lightly drizzle over each leg quarter just before serving.
Oven Option:
Roast at 400°F on a rack for 45–55 minutes until the thigh reaches 175–185°F. Brush with butter during the last 10 minutes and broil briefly if needed for color.
