Yield: 2 servings Prep: 15 minutes  Cook: 30 minutes

We double and triple this recipe. If you have any left after dinner, these thighs are great leftovers for a sandwich or cut up over a salad.

1 tbsp. minced garlic

1 ½ tsp. ground cumin

½ tsp. dried oregano

1/8 tsp. black pepper

¼ tsp. salt

2 tbsp. fresh lime juice, divided

4 (6 oz) chicken thighs, skinned ( I use boneless also)

3 tbsp. chicken broth

1 tbsp. white vinegar

2 tsp. chopped fresh cilantro

2 lime wedges

 

1. Preheat oven to 350

2. Combine first 5 ingredients in a small bowl; stir in 1 tbsp. juice. Rub garlic mixture over chicken. Place chicken in a medium skillet.

3. Combine 1 tbsp. 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 for 30 minutes or until a meat thermometer regesters 180 degrees.

4. Remove chicken from pan, keep warm. Place pan over medium-high heat. Bring sauce to a boil, and cook until reduced to ¼ cup (about 3 minutes). Spoon over chicken. Sprinkle with cilantro, and serve with lime wedges.

 

Serving size: 2 thights and 2 tbsp. sauce

Fat: 10.4g

Protein: 51.1.g

Carbs: 4.8g

Fiber: 0.5g

Cooking Light Annual Recipes 2002 page 135