Recipe by ratherbeswimmin'
This always puts a spring in my step. Love the lime flavor.
Top Review by otokio
I made this last night with a few minor differences:
1. I don't have a broiler pan, so I used a regular metal pan and placed the chicken on the lowest rack. (If you're doing the same thing, please be very careful about oil splashes and spill-over.)
2. I used 3 skinless, boneless chicken breasts and split them in half.
3. I increased the lime juice to three tbsp.
4. I did not baste the chicken because I didn't want the oven to release any heat, and I was worried about oil splashes.
This recipe is fantastic. I'd never thought to use lime with thyme, but it's as perfect and classic as lemon with rosemary. It was truly delicious. The chicken absorbed the flavors perfectly, and the way the directions are written allow for the maximization of the flavor profile. I served this with an onion sauté, yellow saffron rice, and sweet yellow corn sautéd quickly in some of the left-over lime-thyme mixture. The juices thickened beautifully in the oven, creating a beautiful glaze and a beautiful sauce, which I poured over the chicken (and a bit in the rice) at the end. The flavors tasted unique and delicious with every dish without overpowering the chicken. I served this to my boyfriend, and he said it was the best chicken he'd had in his life, proclaiming that I had "outdone [myself], once again."
Thank you so much for the recipe. It has been added to our list of "staple recipes," and I'll even continue making the sauce for other dishes.
- 2 tablespoons butter or 2 tablespoons margarine
- 2 tablespoons olive oil
- 2 tablespoons fresh lime juice
- 1 teaspoon dried thyme
- 1 teaspoon lime zest
- 1 -2 garlic clove, minced
- 1⁄2 teaspoon salt (to taste)
- 1⁄4 teaspoon pepper (to taste)
- 4 chicken breast halves
- 4 chicken thighs
Directions See How It's Made
- In a small saucepan over low heat, melt butter in oil; add lime juice, thyme, lime peel, garlic, salt, and pepper.
- Place chicken on a greased broiler pan.
- Brush with sauce.
- Broil, basting frequently, 6-7 inches from the heat for 15-20 minutes on each side or until the chicken juices run clear.