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.
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I was really excited about this dish, because I love the flavors of garlic, cumin and lime, but I was disappointed with how this turned out. The recipe is definitely off on cooking time. I had to double the baking time, the thighs were still raw on the inside after the recommended 30 minutes. The flavors were not nearly as pronounced as I would have liked. It was okay, but I probably won't make it again.
Wonderful flavor. My favorite recipe for chicken thighs. I have been making this since it appeared in the magazine. I use a pkg of 12 thighs so I triple all the ingredients. I used a food processer to make sure the garlic is finely minced so the rub really adheres to the chicken. I skip baking the chicken in the oven and do all the cooking on the stove. This never fails to impress.
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