Chicken Thighs With Garlic and Lime revisited

[Linda in MO]

I made this recipe when it first came out, but hadn't made it since until a few nights ago. It is soooo good! One of my favorite CL recipes of all time! I served it with texmati rice and broccoli/cauliflower/carrots. BTW, this only serves 2 so I double the recipe and I also use more cilantro. And I use cider vinegar instead of plain. Just thought I'd post the recipe for anyone who hasn't tried it yet. If you like these flavors, I urge you to try it.

After the chicken is baked, it's removed from the pan, and the drippings are reduced on the stovetop to a slightly syrupy sauce that is then spooned over the thighs. (my sauce has never gotten "syrupy")

Chicken Thighs With Garlic and Lime

SOURCE: Cooking Light YEAR: May 2001 PAGE: 126

INGREDIENTS FOR 2 SERVINGS:
1 tablespoon minced garlic
1-1/2 teaspoons ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon black pepper
2 tablespoons fresh lime juice, divided
4 (6-ounce) chicken thighs, skinned
3 tablespoons fat-free, less-sodium chicken broth
1 tablespoon white vinegar
2 teaspoons chopped fresh cilantro
2 lime wedges

INSTRUCTIONS:

1. Preheat oven to 350 degrees.

2. Combine first 5 ingredients in a small bowl; stir in 1 tablespoon juice.
Rub garlic mixture over chicken. Place chicken in a medium skillet.

3. Combine 1 tablespoon juice, chicken broth, and vinegar; pour over the
chicken. Place over medium-high heat; bring to a boil. Remove from heat. Wrap
handle of pan with foil. Cover and bake at 350 degrees for 30 minutes or until
a meat thermometer registers 180 degrees.

4. Remove chicken from pan; keep warm. Place pan over medium-high heat. Bring
to a boil, and cook until reduced to 1/4 cup (about 3 minutes). Spoon over
chicken. Sprinkle with cilantro, and serve with lime wedges. Yield: 2 servings
(serving size: 2 thighs and 2 tablespoons sauce).

NUTRITIONAL INFORMATION:
CALORIES 326 (29% from fat); FAT 10.4g (sat 2.6g, mono 3.3g, poly 2.6g);
PROTEIN 51.1g; CARB 4.8g; FIBER 0.5g; CHOL 212mg; IRON 4mg; SODIUM 517mg; CALC
59mg

[Shirley Panek]

Hmmm. I don't think I've tried these - how could I have missed them? They look yummy. I'll definitley have to put this on the menu soon! Thanks for pointing this one out.

[mochadelsol]

Thanks Linda that sounds yummy, I missed this one also. I have a love affair going on with limes:D

[cminmd]

I am definately adding that recipe to the rotation. I love the flavor of chicken and lime. Has anyone tried the Tequila Lime Chicken at California Pizza Kitchen- I would love to find a recipe that tasty for at home!
Once again my MasterCook gave me significantly higher calories when I imported the recipe. I dont know why mine always does that! I got 429 calories per serving!

[Jessica]

Thanks for reminding me about this recipe. I also made these when I got that issue and then sort of forgot about the recipe.

[SuzyQue]

Do you think this recipe would work using chicken breasts instead of thighs? (I have a weird dark-meat and bone aversion!)

[Linda in MO]

Originally posted by SuzyQue
Do you think this recipe would work using chicken breasts instead of thighs? (I have a weird dark-meat and bone aversion!)

Would it work, well probably. But would it be as good, no. Of course that's just my humble opinion. ;) Bone in meats are just more tender and flavorful and dark meat is also more flavorful than white. But having said that, if you're going to pass the recipe up because you don't like bone-in thighs, than by all means try it with breasts. I would just decrease the cooking time a bit. Maybe someone who has made it with chicken breasts will chime in with some wisdom.

[mochadelsol]

Very yummy, I used 4 chicken breast w/bone in added about 5-8 min more baking time. I doubled the recipe, the chicken was so tender and very tasty. I served fett w/slivers of carrots, zucch, orange bell pepper & onion. The reserve sauce was perfect poured over the chicken.

Thanks again
linda

[Gail]

SuzyQue,

If you were thinking of doing this with boneless breasts, perhaps it might stay juicier if sautéed on stovetop, like the Rancho Luna. I'd suggest you pan fry your chicken breasts in a bit of oil in a nonstick skillet and cook about 4 minutes per side till done, then add sauce. Just a thought.

PS Chicken loves lime. You might even give it an additional spritz before serving.

[KimKelly]

Thank you so much for posting that. I did miss it the first time around, but I think it looks wonderful. I'm in my "lime phase", so much so that I'm even going to plant a lime tree! My husband is one of those people who just doesn't want a bone in anything, so I usually adapt chicken bone-in recipes to boneless/skinless breasts without any trouble. I do have to be careful as I tend to overcook them and dry them out. This one though I just may try with the bone in...

Thanks again, it looks like it could become one of our family favorites!

Kim

[AmyO26]

Delish! I made this for the first time last night, and we really enjoyed it. I will definitely be making this again. DH is pretty picky, so there's always a tiny concern that he won't like something "new," but he loved this!

[HeatherTx]

Just bumping this great recipe up. Made this last week but used skinless boneless thighs. We LOVED it. DH doesn't like citrus with his food but we all loved it. My kids devoured it.

I think I will try it by marinating and throwing on the grill then boiling the marinade to serve on top when the chicken is done.

Definite repeater! :)

[seannasad2k]

I also made this when that issue came out, and loved it. Another good one from that article was the buttermilk chicken thighs. I forget the title and couldn't find it on the website. But I know I have it at home somewhere.

[HeatherTx]

I saw the buttermilk one today while searching for this thread. It sounds great too and is on the menu soon.

[seannasad2k]

http://community.cookinglight.com/showthread.php?s=&threadid=20729&highlight=buttermilk+chicken+thighs

Here's a link to a thread w/the buttermilk chicken thighs.