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    Chicken Thighs with Garlic and Lime

    Source: Cooking Light-5/01

    List of 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


    1. Preheat oven to 350 degrees.

    2. Combine first 5 ingredients in a small bowl; stir in 1 tablespoon juice. Rub garlic mixture over chicken. Place chicken in a medium skillet.
    3. Combine 1 tablespoon juice, chicken broth, and vinegar; pour over chicken. Place over medium-high heat; bring to a boil. Remove from heat. Wrap handle of pan with foil. Cover and bake at 350 degrees for 30 minutes or until a meat thermometer registers 180 degrees.

    4. 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.

    5. Yield: 2 servings (serving size: 2 thighs and 2 tablespoons sauce). 326 cal, 10.4g fat, 51.1g pro, 4.8g carb, 0.5g fiber, 212mg chol, 517mg sod.




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