Mexican recipes
Lemon, lime and turmeric chicken
5 (1)
35 min
Serves 4
Mexican
Ingredients
- 2–3 tbsp olive oil 30–44 ml olive oil
- 1 whole chicken cut in pieces or 10 to 12 chicken pieces (skin on) 1 whole chicken cut in pieces or 10 to 12 chicken pieces (skin on)
- For the basting mixture For the basting mixture
- 1/3 cup lemon juice 80 ml lemon juice
- 1/3 cup lime juice 80 ml lime juice
- 1/3 cup vegetable oil 80 ml vegetable oil
- 1 tsp ground turmeric 4.9 ml ground turmeric
- 1/2 tsp paprika 2.5 ml paprika
- 1 tsp garlic powder 4.9 ml garlic powder
- Salt and black pepper to taste Salt and black pepper to taste
Method
In a saucepan or skillet over medium high heat add the olive oil and brown the chicken pieces for 10 to 12 minutes, turning a few times, until the juices run clear; do not overcrowd the pan, brown in several batches if necessary.
In another bowl mix all basting ingredients and stir well to combine.
Place the chicken pieces skin side up in a single layer on a broiler pan, and brush with the basting mixture. Turn and coat the other side and turn again, skin side up.
Broil in the oven (keeping the chicken about 6 inches from the heat) until crispy and golden brown, turning every 2 minutes and brushing with the basting mixture.
Serve with mashed potatoes, vegetabgles and a green salad.
In another bowl mix all basting ingredients and stir well to combine.
Place the chicken pieces skin side up in a single layer on a broiler pan, and brush with the basting mixture. Turn and coat the other side and turn again, skin side up.
Broil in the oven (keeping the chicken about 6 inches from the heat) until crispy and golden brown, turning every 2 minutes and brushing with the basting mixture.
Serve with mashed potatoes, vegetabgles and a green salad.
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