1*Chicken, cut pieces with skin
BROILER BASTING SAUCE:
1/3 cup**Lemon juice
1/3 cup**Lime juice
1/3 cup*Canola or vegetable oil
1*teaspoon*Ground turmeric
1/2 teaspoon*Garlic salt
1/4 teaspoon*Black pepper

Briefly simmer the cut-up chicken in a deep-sided skillet, keeping pieces in single layer without crowding them, until the meat appears milky white
and the juices run clear, no longer pink. Allow to cool in the broth, uncovered, while you prepare the basting sauce. Arrange the chicken pieces
skin-side up on broiler pan in single layer and baste with enough of mixture to evenly coat skin side. Turn and baste other side. Turn again to skin
side up and broil 6" from the heat, brushing with additional sauce every few minutes until skin is really crispy and golden brown, approximately 5 to 8
minutes for large pieces. BASTING MIXTURE-Mix juices, oil, turmeric, salt and pepper.