| Pepper Lime Chicken
2 to2 1/2 pounds of meaty chicken pieces (breasts, thighs, and drumsticks)
1/2 teaspoon of finely shredded lime peel
1/4 cup of lime juice
1 tablespoon of cooking oil
2 cloves garlic, minced
1 teaspoon of coarsely ground black pepper
1 teaspoon of dried thyme or basil, crushed
1/4 teaspoon of salt |
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Rinse chicken, pat dry. Place the chicken pieces, skin side down, on the unheated rack of a broiler pan. Broil 4 - 5 inches from the heat about 20 minutes or until lightly browned. Meanwhile, for lime glaze, in a bowl stir together lime peel, lime juice, oil, garlic, black pepper, thyme or basil and salt. Brush chicken with lime glaze. Turn chicken, brush with more glaze. Broil for 5 to 15 minutes more or until tender and no longer pink, brushing often with glaze during the last 5 minutes of cooking. Makes 6 servings |
