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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
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.