Pepper-Lime Chicken

Ingredients 

• 2 to 2.5 pounds meaty chicken pieces (breasts, thighs, and drumsticks)
• 1/2 teaspoon finely shredded lime peel
• 1/4 cup lime juice
• 1 tablespoon cooking oil
• 2 cloves garlic, minced
• 1 teaspoon coarse ground black pepper
• 1 teaspoon dried thyme or basil, crushed
• 1/4 teaspoon salt

Directions

1. Place chicken breast halves in a resealable plastic bag set in a shallow dish. For marinade, stir together lime peel, lime juice, oil, thyme, pepper, salt, and garlic. Pour over chicken; seal bag. Marinate in refrigerator for 30 minutes.
2. Drain chicken, reserving marinade. Place chicken on the unheated rack of a broiler pan. 
3. Broil 4 to 5 inches from the heat about 6 minutes or until light brown.
4. Turn chicken and brush lightly with reserved marinade. Discard any remaining marinade. 
5. Broil for 6 to 8 minutes more or until chicken is no longer pink (170 degrees F). If desired, serve with salsa and lime wedges. Makes 6 servings.

Concerted Ingredients

• 900 g to 1.13 kg pounds meaty chicken pieces (breasts, thighs, and drumsticks)
• 2.5 mL finely shredded lime peel
• 60 mL cup lime juice
• 15 mL cooking oil
• 2 cloves garlic, minced
• 5 mL coarse ground black pepper
• 5 mL dried thyme or basil, crushed
• 1.25 mL teaspoon salt