Brown Sugar Baked Chicken with Grits Soufflé

Author of "Carla Hall's Soul Food: Everyday and Celebration," Carla Hall is making a delicious meal.
Brown Sugar Baked Chicken with Grits Soufflé
Lunch, Dinner
Seasonal Event:

Brown Sugar Baked Chicken:

  • ¼ cup packed brown sugar
  • ½ teaspoon ground coriander
  • ¼ teaspoon cayenne pepper
  • Zest and juice of 1 lime
  • 2 tablespoons vegetable oil
  • Kosher salt
  • 3 pounds bone-in, skin-on chicken legs or thighs

Glorified Grits Souffle (Serves 12):

  • 4 tablespoons (2 ounces) unsalted butter, plus more for the dish
  • 2 ½ cups whole milk
  • 3 ½ cups water
  • 2 cups grits
  • 2 teaspoons salt
  • 1 cup grated cheddar cheese
  • 4 large eggs, separated

Brown Sugar Baked Chicken with Grits Soufflé - Home & Family


Baked Chicken:

  1. Preheat the oven to 375˚F.
  2. 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.
  3. 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.
  4. 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 all over the chicken and serve.
  5. Make ahead: The cooked chicken can be refrigerated for up to 3 days.

Directions for Grits:

  1. Preheat the oven to 425˚F. Butter an 8-cup soufflé dish.
  2. Combine the milk, water, grits, and salt in a large saucepan and bring to a boil over high heat, stirring occasionally. Reduce the heat to medium and continue boiling, stirring often, for 25 minutes. Add the butter and stir until melted. Reduce the heat to low and simmer, stirring occasionally, until the grits are soft, about 15 minutes more.
  3. Remove from the heat and let cool for 5 minutes, stirring occasionally. Vigorously stir in the cheese and egg yolks. Let cool to lukewarm, stirring occasionally. The mixture needs to stay loose and not clump.
  4. Whisk the egg whites in a large bowl until soft peaks form. Stir one-third of the beaten whites into the grits mixture to loosen it. Fold in half of the remaining whites until incorporated, then fold in the remaining whites until only a few white streaks are left. Pour the mixture into the prepared dish and smooth the top.
  5. Bake until puffed and golden brown, about 45 minutes. Serve hot or warm.

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