The farmer gave his chickens a bushel of feed, but they only took a peck

The delicious aroma invades the house, making your stomach growl.  It is so tender and juicy, that it easily flavors the chicken itself plus accompanying rice and vegetable.  The prep time is minimal but the taste is outstanding.

Easy Lime ChickenMany props go to Gimme Some Oven and her Easy Lime Chicken recipe.  It is so good, SO GOOD!  I now keep the house stocked with limes just in case I need to make this spur of the moment.  It uses so little fat, other than what comes from the meat itself.  And is so flavorful that a spoonful or two of the juice flavors the rice perfectly.  I even spooned it over steamed broccoli and was really glad I did.  I love this recipe.

I’ve included her recipe below with the edits I made.  This is a keeper!

Ingredients:

  • 4 bone-in chicken thighs
  • 1/2 cup freshly-squeezed lime juice
  • 2 cloves garlic, minced
  • 1 Tbsp. worchestershire sauce
  • 1 tsp. salt
  • 1 tsp. black pepper
  • 1 Tbsp. butter
  • zest of two limes
  • 1/2 cup chopped fresh cilantro

Directions

  1. Zest the two limes and set aside
  2. Add chicken thighs, lime juice, garlic, Worcestershire sauce, salt and pepper to a big ziplock bag to marinate for 30 minutes to 8 hours.  Rotate bag occasionally.
  3. Preheat oven to 425 degrees.  Grease a baking dish with cooking spray.
  4. Pour entire contents of bag into baking dish.
  5. Bake for 20 minutes.  Drop the tablespoon of butter in the juice, allowing it to melt, the spoon the butter/juice over each chicken thigh.
  6. Bake an additional 20-30 minutes,  or until chicken is cooked through and juices run clear.
  7. Garnish chicken with lime zest and fresh cilantro.  Be sure to add spoonfuls of the juice to whatever you serve it on (we use rice).

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4 Responses to The farmer gave his chickens a bushel of feed, but they only took a peck

  1. Me says:

    Do you think it will taste just as good with boneless skinless chicken breasts?

  2. aviets says:

    I was thinking of trying chicken breasts, too, because thighs give me the creeps. I throw them into the pot when making chicken noodle soup, mainly for the extra flavor. But I HATE handling them. This marinade looks excellent – can’t wait to try it! -Amy

    • We mainly eat chicken thighs because they are about $2 cheaper per pound, and we keep the bones for bone broth. This would taste great with chicken breast – just adjust the cooking time.

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