Garlic Lime Chicken Thighs

[food girl]

I made these with the spinach-strawberry salad that got rave reviews on the BB. I think the salad far outdid the chicken. My DH and I were fighting over the last of the salad!

Lisa

[Gahoona]

These were fabulous! I made them for a Mothers Day Dinner and we were all bowled over....but I'm not sure what is best to serve with them? I served rice but it just didn't seem quite right.. any advice?

[Jessica]

I also thought these were delicious. I served them with the wasabi mashed potatoes from the March issue (I think) and a mixed-green salad. This made a nice company dinner.

[Julia1Pin]

I served them as is this weekend, but have served them over pasta before.

Incidently, I gave the recipe out 2 times this weekend.

[neeter]

Could you kindly post the recipe? This sounds delicious! http://www.cookinglight.com/bbs/smile.gif Thanks!!

[valchemist]

here it is...


* Exported from MasterCook *

Chicken Thighs With Garlic and Lime

Recipe By :Cooking Light Magazine. May 2001. Page: 126.
Serving Size : 2 Preparation Time :0:00
Categories : Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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 chicken thighs (6 ounces, each), skinned
3 tablespoons fat-free, less-sodium chicken broth
1 tablespoon white vinegar
2 teaspoons chopped fresh cilantro
2 lime wedges

Directions.
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.

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).


326 calories (29% from fat), 10.4 g fat, 0.5 gfiber