Recipe Review: Lime-Garlic Chicken Thighs (May, 2001)

[Beth H]

The lime-garlic chicken thighs were delicious, although I do have do admit that I made one significant change to the recipe. After not enjoying the chicken kebobs from May's issue (which used a lot of cumin), I substituted 1 teaspoon of fresh ginger for the 1 1/2 teaspoons of cumin. I also did not have any thyme, so I used Italian seasonings as a substitute, and doubled the amount of black pepper. The sauce really makes this recipe -- it also was easy to prepare after-work. A definite repeater -- 8 out of 10.

[KValley]

Beth,

THank you for the review! I'd already planned to make these for dinner tonight, so your timing was perfect. I love ginger, so I'm going to try your version- seems like it would be great with the lime.

Have a great weekend!

Julie

[Beth H]

Oh -- one more thing about this recipe. It recommended cooking the thighs at 350 for 30 minutes. I used skinless, boneless thighs and cooked them for about 35 minutes -- done perfectly. If you were using bone-in, I would increase the cooking time to about 45 minutes. Does anyone else think that the cooking times in the "thighmaster" recipes are intended for boneless thighs, even though the recipes don't say "boneless"?

[Wendy w]

Thanks for the review, Beth. I made the buttermilk ones last night and they were delicious. I bought some thighs on sale last week and have another package left and was planning on trying these next.

In the future, I think I will stick to boneless skinless breasts as I had to skin and debone these, which did not appeal to my lazy side.