Thyme Lime Chicken Recipes

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THYME & LIME CHICKEN (SALLYE)



THYME & LIME CHICKEN (SALLYE) image

"Put de lime in de coconut" NO NO NO, put it in the chicken sauce An authentic Caribbean dish that I hope you will enjoy

Provided by sallye bates

Categories     Chicken

Time 3h15m

Number Of Ingredients 9

8 chicken thighs (or bonesless skinless breasts)
2 Tbsp chopped scallions
1 tsp dried or chopped fresh thyme
2 clove garlic, crushed
juice of 1 lime
6 Tbsp melted butter
salt & pepper to taste
cooked rice (to serve)
lime slices & cilantro sprigs to garnich

Steps:

  • 1. Place chicken in an ovenproof dish, skin side down. Using a sharp knife, make a slit lengthwise along the thigh bone of each piece Mix the scallions with a little salt and pepper and press the mixture into the slit
  • 2. Mix together the thyme, garlic, lime juice and 4 tablespoons of melted butter in a small bowl and spoon over each piece of chicken Spoon the remaining butter over the top Cover the chicken loosely with plastic wrap and marinate for at least 2 hours in the fridge
  • 3. Preheat the oven to 375º Remove plastic wrap from chicken and cover dish with foil, sealing the edges Bake for 1 hour, then remove the foil Cook for about 5 more minutes to brown Serve hot over a bed of rice, garnishing with lime slices and cilantro sprigs.

THYME AND LIME CHICKEN



Thyme and Lime Chicken image

From Sarah Ainley's book, The World's Best Recipes, Caribbean section. TIP: you may need to use two limes, depending on their size and juiciness. Or, for a less sharp flavor, use lemons instead. Cook time doesn't include several hours/overnight marinating time.

Provided by mersaydees

Categories     Chicken Thigh & Leg

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 11

8 chicken thighs
2 tablespoons scallions, chopped
1 teaspoon dried thyme or 1 teaspoon fresh thyme, chopped
2 garlic cloves, crushed
1 limes, juice of or 1 lemon, juice of
6 tablespoons butter, melted and divided
salt
black pepper, freshly ground
cooked rice, to serve
1 lime, sliced
4 fresh cilantro stems, to garnish

Steps:

  • Place chicken thighs in an ovenproof dish or on a platter, skin-side down. With a very sharp knife, slit the thighs lengthwise along the thigh bone of each thigh. Mix the scallion with a little salt and pepper and press the mixture into the slits.
  • In a small bowl mix together the thyme, garlic, lime or lemon juice and all but 2 tablespoons of the butter. Spoon over each chicken thigh.
  • Spoon the remaining butter over the top. Cover loosely with plastic wrap and allow to marinate in the refrigerator several hours or overnight.
  • Preheat oven to 375°F Remove plastic wrap from the chicken and cover the dish with foil. Bake chicken for 1 hour, then remove the foil and cook for a few minutes to brown. Serve hot, with rice and garnish with lime slices and cilantro sprigs.

Nutrition Facts : Calories 561.9, Fat 46, SaturatedFat 19, Cholesterol 203.7, Sodium 297.5, Carbohydrate 3.7, Fiber 0.8, Sugar 0.6, Protein 33

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