Honey Lime Chicken with Brown Rice Herb Pilaf

Lemon and honey chicken | Master Cook

Honey Lime Chicken with Brown Rice Herb Pilaf

Tender, juicy marinated lemon chicken legs, with a absolutely fluffy, aromatic Pilaf, this Canadian – British cuisine is sure to wow your family or your guests

Servings - 3
Difficulty Level - Medium
Preparation Time - 2 Hours
Cook Time - 1 Hour


For the Chicken :

  • 3 Whole chicken legs (about 1 kg)
  • 15 gm / 8-10 Garlic cloves, finely minced
  • 30 gm / 1.5 tbsp Pure Honey
  • 30 ml / 2 tbsp Lime Juice (about 2 small limes)
  • 8 ml / ½ tbsp Soy Sauce
  • 6 gm / 2 tsp Salt
  • 4 gm / 1.5 tsp Mastercook Pepper, ground.
  • 30 gm / 1.5 tbsp Butter

For the Pilaf :

  • 250 gm Mastercook Brown Rice
  • 60 gm / 1 medium Onion, finely chopped.
  • 6 gm / 2 tsp Salt.
  • 20 gm/ 1 tbsp Butter
  • 1 gm / 1/3 tsp garlic powder
  • 40 gm / 2.5 tbsp Herb Pesto.
  • 500 ml Water


For the Honey Lime Chicken:

  • Preheat your oven to 200 C/400 F/ Gas Mark 6
  • In a large mixing bowl, add the Chicken legs along with all the other ingredients. Mix well to combine and coat the chicken. Rest for 10 minutes.
  • Line a baking tray with foil and grease lightly with oil.
  • Place the chicken legs on the tray and pour the marinade on top. Ensure that the pieces of garlic stay on top of the chicken.
  • Using a spoon, put the butter equally on top of the pieces.
  • Cover with another sheet of foil and bake in the oven for 30-40 minutes on the bottom rack.
  • Check it after 30 minutes by poking a knife in the thickest part of the chicken, if the juices run clear, it is done. If not, keep for another 10 minutes and check again.
  • Once the chicken is baked, there will be some marinade and juices in the pan. Using a spoon, carefully spoon it over top of the chicken and move it to the top rack of the oven.
  • Turn on the broiler to max heat. Broil both sides of the chicken until golden and crisp. Remove and serve hot.

For the Pilaf :

  • Wash and soak the Mastercook Brown Rice for about 30 minutes.
  • Heat the water until boiling.
  • In a nonstick pot, add the butter and saute the onion until translucent.
  • Strain and add the soaked rice. Toast the rice, stirring continuously on high heat for 2-3 minutes.
  • Add the boiled water and salt.
  • Once the water is boiling vigorously, turn the flame to low and cover with a tight lid. Ideally, transfer the pot to the smallest burner on low flame.
  • Cook for 45-50 minutes, stirring every 15 minutes or so.
  • Check the rice after 45 minutes, it would have absorbed all of the water and be soft. If not, add a little amount of boiling water and let it continue to cook till done.
  • After it is fully cooked, stir in the herb pesto and mix well to combine. Serve Hot.

Tips for Cooking

  • If you do not have an oven, you can cook the chicken on a skillet. Brown both sides and then cover and cook on a low flame until cooked through.
  • You can use Boneless thighs as well, the cooking time will reduce slightly.
  • Do not rush the process of cooking the rice, it will a minimum of 40 minutes.
  • You can marinate the chicken overnight as well and cook it the next day.

Related Recipes

Paneer Makhni
Egg curry
South Indian Style Egg Curry

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