Chicken Thighs with Garlic and Lime

Yield: 2 servings
Source: Cooking Light 2002 Annual
Comments from a kitchen in CA: This is a great recipe for those days when you don't want to go shopping - probably everything is in your pantry and freezer!


1 T. Minced garlic
1 1/2 t. ground cumin
1/2 t. dried oregano
1/4 t. salt
1/8 t. ground pepper
2 T. fresh lime juice, separated
4 (6 oz) skinned chicken thighs (I used de-boned as well)
3 T. chicken broth
1 T. white vinegar (I used red with no problem)
2 t. chopped cilantro (I didn't use)
2 lime wedges


  1. Make paste with garlic, cumin, oregano, salt, pepper and 1 T. lime juice. Spread on chicken thighs. Put thighs in an oven safe sauté pan
  2. Put remaining lime juice, broth and vinegar in pan. Over med-high heat, bring to a boil. Cover and place in 350 degree oven.
  3. Bake 30 minutes or until temperature reads 180. Remove from oven. Take thighs out and keep warm.
  4. Bring liquid to a boil and reduce to about 1/4 cup - it should thicken and become "syrupy".
  5. Serve 2 thighs with sauce... sprinkle with cilantro and serve with a lime wedge.


Healthy Units: 6 or 7 depending on thigh size or Core
326 cal, 10.4g fat, .5g fiber

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