Inspired by the Filipino fried chicken, goes great with banana ketchup!

Serving: 2-4

1 Game hen, cut in half.  Thawed, washed and patted dry.  In a ziplock bag (One with a seal and big enough to fit your meat), squeeze 1/2 small lime, 1 tsp. balsamic vinegar, 1 tsp. sea salt, 4 tbsp. soy sauce, 2 tbsp. olive oil, 1 tsp. cummin, 1 tsp. garlic powder.  Place meat in the bag of marinade and massage for a minute.  Place in the freezer for 20 minutes before cooking.

Cook in a skillet.  Set heat to medium high, place meat skin up with marinade in the skillet, cover for 10 minutes.  Take lid off, turn the pieces around, cover for another 10 minutes.  Take lid off (keep it off) and put heat on high.  Pan starts to dry and have some oil from the marinade.  Feel free to add a bit more oil if you have to.  Just enough to pan sear until cooked inside and the skin is a combination of gold and brown.

Great with a spinach and tomato salad with sesame ginger dressing and some steamed rice.

Enjoy!