Honey-Lime Chicken

Published on January 17, 2017
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TOTAL TIME:
PREP:
COOK:
LEVEL: MODERATE
YIELD: 4 CHICKEN THIGHS

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
  • salt
  • McCormick Pure Ground Black Pepper
  • 2 c. white rice, cooked, for serving

DIRECTIONS

  1. Make marinade: Whisk together 2 tablespoons olive oil, lime juice, honey, garlic, McCormick Ground Tumeric, and McCormick Ground Ginger.
  2. 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.
  3. 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 McCormick Pure Ground Black Pepper. Add chicken to pan skin-side down and pour in the marinade.
  4. 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.
  5. Serve with white rice and drizzle with extra pan drippings.

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