Ingredients
3 tbsp. extra-virgin olive oil, divided
Juice of 2 limes
1 tbsp. honey
2 cloves garlic, minced
1/2 tsp. McCormick Ground Tumeric
1/4 tsp. McCormick Ground Ginger
4 bone-in, skin-on chicken thighs
Kosher salt
McCormick Pure Ground Black Pepper
2 c. white rice, cooked, for serving
Preparation
Step 1
Make marinade: Whisk together 2 tablespoons olive oil, lime juice, honey, garlic, McCormick Ground Tumeric, and McCormick Ground Ginger. Step 2Add 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. Step 3Preheat oven to 425°. In a large, oven-proof skillet over medium-high heat, heat enough olive oil to coat the bottom of the pan. Season both sides of marinated chicken with salt and McCormick Pure Ground Black Pepper. Step 4Add chicken to pan skin-side down. Sear until skin becomes golden and crispy, about 6 minutes. Flip chicken thighs, and cook 2 minutes more. Turn off the heat, pour in remaining marinade, and transfer pan into hot oven. Step 5Bake until chicken is cooked through, about 10 to 12 minutes more.Step 6Serve with white rice and drizzle with extra pan drippings.
