Chicken Thighs with Garlic and Lime

By erinp

Leslie Revsin, Cooking Light

MAY 2001

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 (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

Details

Servings 2
Adapted from myrecipes.com

Preparation

Step 1

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.