Chicken Thighs with Garlic and Lime

Becky Luigart-Stayner; Lydia DeGaris-Pursell; Food Kellie Gerber Kelley
These flavorful garlic-and-lime chicken thighs are a delicious way to prepare an inexpensive cut of chicken.  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.

Yield:

2 servings (serving size: 2 thighs and 2 tablespoons sauce)

Recipe from

Nutritional Information

Calories 326
Caloriesfromfat 29 %
Fat 10.4 g
Satfat 2.6 g
Monofat 3.3 g
Polyfat 2.6 g
Protein 51.1 g
Carbohydrate 4.8 g
Fiber 0.5 g
Cholesterol 212 mg
Iron 4 mg
Sodium 517 mg
Calcium 59 mg

Ingredients

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

Preparation

Preheat oven to 350°.

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

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° for 30 minutes or until a meat thermometer registers 180°.

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.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Leslie Revsin,

May 2001