Brown Sugar Spiced Chicken is a simple roast chicken coated in Mexican spices and brown sugar. This coating creates a mouthwatering sweet and spicy crust on the chicken. The coating keeps the chicken moist and incredibly juicy while it bakes. Just a few ingredients are all in takes to wow your family with this easy meal.
This chicken was a spur of the moment dinner decision years ago. I had just made a fresh batch of the Mexican spice mix (aka Homemade Taco Seasoning) and I decided to try it on the chicken much like our Mexican Spice Rubbed Pork Roast.
My entire family gave the meal two thumbs up and it has been part of our dinner rotation ever since. I like to serve this chicken with Italian Rice Pilaf or Roasted Potatoes with Roasted Broccoli. This chicken would also be delicious served with this quick and easy broccoli rice casserole.
Kitchen Tip: I use this baking sheet for this recipe.
Brown Sugar Spiced Baked Chicken
Ingredients
- 2 lbs chicken whole or pieces
- 2 tablespoons Mexican Spice Mix
- 2 tablespoons light brown sugar
- 3 tablespoons oil
Instructions
- CHICKEN PARTS DIRECTIONS: Preheat the oven to 375 degrees and move the oven rack to the middle of the oven. Line a large baking sheet with foil. Combine the sugar, spices and oil in a small dish and stir to combine. Rinse the chicken and pat it dry with paper towels. Set the dry chicken on the prepared baking sheet. Use your hands to rub the oil and spice mixture all over the bird. Place the coated pieces of chicken on the foil lined tray.
- Bake for 40 minutes, until the chicken is fully cooked. Remove from the oven and let the chicken rest for at least 15 minutes before serving. If you cut into it earlier, the juices won't have a chance to distribute fully through the meat and they will drain out onto the cutting board. Enjoy!
- WHOLE CHICKEN DIRECTIONS: Preheat the oven to 450 degrees and move the oven rack to the middle of the oven. Line a baking sheet with foil. Combine the sugar, spices and oil in a small dish and stir to combine. Rinse the chicken and pat it dry with paper towels. Set the dry chicken on the prepared baking sheet. Use your hands to rub the oil and spice mixture all over the bird. Place the chicken on the foil, breast side up.
- Roast for approximately 1 hour and 15 minutes. If your chicken went into the oven still pretty cold from the refrigerator, it will probably take another 15 minutes or so. When the bird is deeply golden brown and the skin starts to look crispy, it is done. Remove from the oven and let the chicken rest for at least 15 minutes before serving. If you cut into it earlier, the juices won't have a chance to distribute fully through the meat and they will drain out onto the cutting board. Enjoy!
Big Dude says
The chicken sounds delicious and the whole meal does as well.
Magnolia Verandah says
Don't you just love chicken, so versatile. I give this two thumbs up too.
Sue/the view from great island says
I love what you do with meat, chicken, and brown sugar. The combo of Mexican spice and brown sugar has me dying for a taste. I'm sitting down to a dinner of cheese and crackers tonight…I think i need to be your neighbor.
Carolyn says
Made this yesterday!!!
Deborah says
I love the addition of brown sugar!!
Nicole says
Mmmmm, this chicken looks super tasty! Winner! Winner!
Terra says
Just stumbled upon your blog! This looks so yummy. Thanks for sharing!
Jean says
Wow! This will perfectly go with the meal wherein I only prepare chicken-scented fried rice (without the pieces) and my kids complain that they need something on the side. Having one of this roasted by the side of my original recipe is going to make them happier. Brown sugar, you say? My husband is going to dig it. Thank you so much for the recipe. I’ll let you know how it goes.
Ana says
This was delicious! Kids were asking for 2nds!
Adrienne says
Hi, I would love to try this. Is Mexican spice the same as the envelopes used for taco seasoning?
Mary says
Yes, it is. Enjoy!