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    You are in: Home / Recipes / Thyme and Lime Chicken Recipe
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    Thyme and Lime Chicken

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 30 mins

    15 mins

    1 hr 15 mins

    mersaydees's Note:

    From Sarah Ainley’s book, The World’s Best Recipes, Caribbean section. TIP: you may need to use two limes, depending on their size and juiciness. Or, for a less sharp flavor, use lemons instead. Cook time doesn’t include several hours/overnight marinating time.

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    Units: US | Metric


    1. 1
      Place chicken thighs in an ovenproof dish or on a platter, skin-side down. With a very sharp knife, slit the thighs lengthwise along the thigh bone of each thigh. Mix the scallion with a little salt and pepper and press the mixture into the slits.
    2. 2
      In a small bowl mix together the thyme, garlic, lime or lemon juice and all but 2 tablespoons of the butter. Spoon over each chicken thigh.
    3. 3
      Spoon the remaining butter over the top. Cover loosely with plastic wrap and allow to marinate in the refrigerator several hours or overnight.
    4. 4
      Preheat oven to 375°F Remove plastic wrap from the chicken and cover the dish with foil. Bake chicken for 1 hour, then remove the foil and cook for a few minutes to brown. Serve hot, with rice and garnish with lime slices and cilantro sprigs.

    Ratings & Reviews:


    Nutritional Facts for Thyme and Lime Chicken

    Serving Size: 1 (244 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 561.8
    Calories from Fat 414
    Total Fat 46.0 g
    Saturated Fat 18.9 g
    Cholesterol 203.7 mg
    Sodium 297.4 mg
    Total Carbohydrate 3.7 g
    Dietary Fiber 0.8 g
    Sugars 0.5 g
    Protein 33.0 g

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