Rating: 4.5 stars
14 Ratings
  • 5 star values: 8
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

Zesty ingredients impart bold flavor to a classic baked chicken recipe. Serve with Spanish rice.

Marge Perry
Recipe by Cooking Light June 2010


Recipe Summary

4 servings (serving size: 2 chicken thighs)


Ingredient Checklist


Instructions Checklist
  • Directions: Preheat oven to 400°. Combine lime juice, soy sauce, 2 tablespoons honey, and chipotle in a large bowl. Add chicken, and toss well to coat. Let stand for 10 minutes at room temperature. Arrange the chicken on a broiler pan coated with cooking spray, reserving marinade. Bake at 400° for 15 minutes. Place reserved marinade in a blender, and process until smooth. Place pureed marinade in a small saucepan. Bring to a boil, and cook 3 minutes. Brush chicken with half of cooked sauce; return to oven and bake an additional for 10 minutes. Brush chicken with remaining sauce; bake an additional 10 minutes or until a thermometer registers 165°.


Nutrition Facts

316 calories; fat 9g; saturated fat 2.3g; mono fat 2.8g; poly fat 2.2g; protein 45.3g; carbohydrates 11.9g; fiber 0.8g; cholesterol 188mg; iron 2.8mg; sodium 677mg; calcium 28mg.