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Chicken Thighs With Garlic and Lime

Source of Recipe

Cooking Light Magazine. May 2001. Page: 126


Recipe Introduction

These are fantastic! Don't let the amount of garlic and cumin scare you off. Serve it with basmati rice so you can pour some of the juices over it.

List of 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 chicken thighs (6 ounces, each), skinned
3 tablespoons fat-free, less-sodium chicken broth
1 tablespoon white vinegar (or cider vinegar)
2 teaspoons chopped fresh cilantro
2 lime wedges




Recipe

1. Preheat oven to 350 degrees.

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

3. 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 degrees for 30 minutes or until a meat thermometer registers 180 degrees.

4. 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)--mine didn't reduce down this much. Spoon over chicken. Sprinkle with cilantro, and serve with lime wedges.

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

326 calories (29% from fat), 10.4 g fat, 0.5 gfiber