Pacific Lime Chicken Thighs are marinated in soy sauce, honey and lime juice, then baked. Cutting slashes in the underside of the chicken helps the marinade penetrate, even if you only marinate for fifteen minutes or so while the oven preheats.
I checked Pure Simple Cooking: Effortless Meals Every Day by Diana Henry out from the library but am already thinking I will buy it. This was the first recipe in the book and the first recipe I wanted to try and it was fantastic! I served it with rice and a zucchini salad of sorts for a near-perfect dinner. I only marinated four chicken thighs but there’s enough marinade for eight, which is what the recipe calls for. I marinated in the same pan I baked them in and just dumped out most of the marinade. The juices that were left after baking were delicious spooned over the rice.
Pacific Lime Chicken
- 5 Tablespoons honey
- 5 Tablespoons soy sauce
- juice of 4 limes
- 1 Tablespoon brown sugar
- 3 cloves garlic, minced or crushed
- leaves from 5 sprigs of thyme I used 1/2 teaspoon dried
- black pepper to taste
- 8 bone-in skin-on chicken thighs
- Mix the marinade ingredients together. Use a small paring knife to make incisions into the non-skin side of the chicken. Put the chicken in a dish you can cover or a gallon-sized ziplock bag. Pour the marinade over the chicken and cover the dish or seal the bag. Marinate 15 minutes to several hours, turning the chicken now and then.
- Preheat the oven to 375. Lift the chicken from the marinade and place in a shallow baking dish so it lies in a single layer, skin side up. Cook for 45 minutes or so, until done, basting now and then if you remember.
- Serve with lime wedges if you’d like.