Glazed Pepper-Lime Chicken
You don't just put the lime in the coconut -- you also put it in this memorable chicken recipe, suitable for just about any occasion. Your loved ones will flock to this glazed pepper-lime chicken.
At a glance
2 1/2 lb. meaty chicken pieces, breasts, thighs and drumsticks
1/2 tsp. finely shredded lime peel
1/4 cup limejuice
1 tbsp. vegetable or olive oil
2 cloves garlic, minced
1 tsp. coarsely ground black pepper
1 tsp. dried thyme or basil, crushed
1/4 tsp. salt
Rinse chicken; pat dry. Place chicken pieces, skin side down, on the unheated rack of a broiler pan. Broil 4 to 5 inches from the heat about 20 minutes or until lightly browned. Meanwhile, for Pepper-Lime Glaze, in a bowl stir together lime peel, limejuice, oil, garlic, black pepper, thyme or basil and salt. Brush chicken with 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.
Ready in 40 min
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