Thyme and Lime Chicken

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.

• Ready In: 1 hr 30 mins
• Serves: 4

Ingredients

• 8  chicken thighs
• 2  tablespoons scallions, chopped
• 1  teaspoon dried thyme or 1  teaspoon fresh thyme, chopped
• 2  garlic cloves, crushed
• 1  limes, juice of or 1  lemon, juice of
• 6  tablespoons butter, melted and divided
•  salt
•  black pepper, freshly ground
•  cooked rice, to serve
• 1  lime, sliced
• 4  fresh cilantro stems, to garnish

Directions

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. 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. Spoon the remaining butter over the top. Cover loosely with plastic wrap and allow to marinate in the refrigerator several hours or overnight.
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.