Nothing special about this recipe. If you take the skin off, it's just chicken. My husband and I don't like spicy food at all, so I reduced the chili powder and cumin by half and used a dash of cayenne and 3/4 tsp salt. I used the full amount of garlic powder. If I was going to make this again, I would use the amounts stated in the recipe (except for the cayenne) - it was rather bland with the amount I used. I used legs and thighs, baking them 20 minutes at 400 degrees, then baking 60 minutes at 350 degrees. I basted it after 30 minutes and again just before I took itout of the oven. The chicken was juicy. The skin got quite brown, but I don't think it was burned. I think it was just carmalization of the honey. I will not be making this again - I have other recipes we like better. If we ate white meat I might try it with skinless breasts (but we're dark meat people!). That way you wouldn't lose all of the honey coating by pulling the skin off.
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Nothing special about this recipe. If you take the skin off, it's just chicken. My husband...