Chef Sarafat Ali
INGREDIENTS
3 tbsp. extra-virgin olive oil,
divided Juice of 2 limes 1 tbsp.
honey 2 cloves garlic,
minced 1/2 tsp.
Tumeric 1/4 tsp.
Ginger 4 bone-in,
skin-on chicken thighs salt Black Pepper 2 c.
white rice, cooked, for serving
DIRECTIONS
Make marinade: Whisk together 2 tablespoons olive oil, lime juice, honey, garlic, Tumeric, and Ginger. Add chicken and toss to evenly coat with the marinade. Cover with plastic wrap and refrigerate for at least 1 hour and up to 2 hours. Preheat oven to 425 degrees F. To a large, oven-proof skillet, add enough olive oil to coat the bottom of the pan. Heat over medium-high heat. Season both sides of marinated chicken with salt and Black Pepper. Add chicken to pan skin-side down and pour in the marinade. Sear until the skin becomes golden and crispy, about 6 minutes. Flip the chicken thighs, and cook 2 minutes more. Turn off the heat and transfer pan into hot oven; bake until the chicken is cooked through, about 10 to 12 minutes more. Serve with white rice and drizzle with extra pan drippings.
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