8 chicken thighs, skin on, either de-boned or with bone in
4 cloves minced garlic
¼ cup raw honey
2 Tablespoons soy sauce (or fish sauce)
1 ½ teaspoons ground turmeric
1/8 teaspoon cayenne pepper
Salt to taste
2 Tablespoons oil
Mix all ingredients except the oil and marinate the chicken thighs. Overnight is best, but can be done in one hour-cover and refrigerated.
Heat a heavy skillet on medium and add the oil. Cook the chicken on both sides until golden brown. They should be crispy on the bottom and glazed and browned on the skin side and well done. Serve with steamed jasmine rice or riced cauliflower.
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