During the SUMMER its so hot and we are in the pool everyday that I don’t like to stand in front of the HOT STOVE so I usually like to cook something FAST and quick…so I can join the kids out in the pool. If I turn on my stove …I am usually gonna make 2-3 items in the oven. Or I will make a HUGE batch of what I am cooking and serve it for 2 meals. I love this chicken recipe because it goes great with just plain Jasmine rice and some veggies on the side. I like to use chicken thigh more than chicken breast.
3 tablespoon extra-virgin olive oil
Juice of 2 limes
1 tablespoon honey
2 teaspoon minced garlic
1/2 teaspoon ground turmeric
1/4 teaspoon ground ginger
6 bone-in, skin-on chicken thighs
1/2 teaspoon salt
1/2 teaspoon black pepper
To make the marinade: Whisk together 3 tablespoons olive oil, lime juice, honey, garlic, turmeric and ground ginger
Add chicken and toss to evenly coat with the marinade mixture. Cover and refrigerate for at least 1 hour.. for best result if you can marinade for 24 hours.
Preheat oven to 425 degrees F. In a large oven-proof skillet, add some olive oil to coat the bottom of the pan. Heat over medium-high heat. Season both sides of marinated chicken with 1/2 teaspoon salt and 1/2 teaspoon black pepper.
Add chicken to skillet skin-side down and pour in all the marinade.
Sear until the skin becomes golden and crispy, about 5 minutes. Flip the chicken thighs, and cook for another 5 minutes. Turn off the heat and transfer skillet into hot oven; bake until the chicken is cooked through, about 20-25 minutes.
Serve with Jasmine rice.