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.
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
How to Make It
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.
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