| 2 Limes (Juiced) | |
| 1 tbsp. Honey | |
| 2 Garlic Cloves (Minced) | |
| 1/2 tsp Tumeric | |
| 1/4 tsp Ground Ginger | |
| 4 Chicken Thighs | |
| ca. 150g Rice |
| 1. | Make marinade: Whisk together 2 tablespoons olive oil, lime juice, honey, garlic, Ground Tumeric, and 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 220 degrees C. 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. |
| 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. |