My good friend Tommy loves this recipe. And though I’ve served it many times over the years, it never had a name until one particularly chilly night in Berlin, when our friend, Kevin, said the flavors reminded him of summer. From that point on, I have called it Summer Chicken. The recipe can be easily doubled if you’re having more than a few guests for dinner. For best results, marinate it overnight – or at least for 2 hours if you’re in a pinch. It also makes a great chicken to grill during summer! Hope you “Like” it!
Summer Chicken serves 4
1 whole chicken, 3-4 pounds, cut into 8 pieces
- 3 tablespoons olive oil
- 1 tablespoon garlic, about 3 cloves, finely minced
- 2 teaspoons dried turmeric
- ¼ cup lime juice
- ¼ cup lemon juice
- 1 ½ teaspoons sea salt
- ¾ teaspoons fresh ground black pepper
- In a large-sized mixing bowl whisk together the marinade ingredients.
- Add the chicken, staining each piece thoroughly in the ochre-colored marinade.
- Allow the chicken to marinate, refrigerated and covered for a minimum of 2 hours, but preferably overnight. The longer it marinates, the more tender and flavorful the chicken will be.
- When you’re ready to cook the chicken, preheat the oven to 400° F (204° C).
- Arrange the chicken pieces, skin side up, on a cooking sheet or shallow baking dish. Discard the marinade.
- Sprinkle lightly with sea salt and bake for 30-40 minutes or, until the internal temperature of the chicken breast is 165 degrees.
- Remove chicken from the oven, cover it with foil, and wait 5-10 minutes before serving.