Thyme And Lime Chicken

Name: Thyme And Lime Chicken
Ingredients: 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

11 ingredients

4 steps

Ingredients

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

Directions

1

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.
2

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.
3

Spoon the remaining butter over the top. Cover loosely with plastic wrap and allow to marinate in the refrigerator several hours or overnight.
4

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.