Pepper-Lime Chicken

By Debe Pendice

Pepper-Lime Chicken
photographer: Nikki Sheriff
Ingredients
  • 2 1/2 lbs, Chicken breast halves (with bones)

  • 1/2 teaspoon finely shredded lime peel

  • 1/4 cup lime juice

  • 1 Tablespoon extra-virgin olive oil

  • 2 cloves garlic, minced

  • 1 Tablespoon chopped fresh basil or thyme or 1 teaspoon dried basil or thyme, crushed

  • 1/2 to 1 teaspoon cracked black pepper

  • 1/4 teaspoon salt

Directions
  1. If desired, skin chicken. Preheat broiler. Place chicken pieces, bone side up, on the unheated rack of a broiler pan. Broil 4 to 5 inches from heat about 20 minutes or until lightly browned.

  2. Meanwhile for glaze, in a bowl stir together lime peel, lime juice, oil, garlic,basi, pepper and Kosher salt. Bush chicken generously with glaze. Turn chicken; brush generously with glaze. Discard any remaining glaze. Broil for 5 to 15 minutes more or until chicken is no loner pink.(170 degrees)


Nutritional Facts

Servings
6
Per Serving
Calories
120
Fat
4 g (1 g Sat.)
Cholesterol
51 mg
Sodium
179 mg
Carbohydrates
1 g
Fiber
0 g
Protein
27 g

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2 replies

Avera
Avera 2009-02-12 22:53:15 -0700 Report

Basil and thyme together will certainly make for a flavorful combo, not to mention the lime instead of lemon. Also, people forget that leaving the bones in the chicken breast add extra flavor to the chicken that is missing in the filets.