The school year has officially begun!
Granted, I’m not in school, nor do I have kiddos in school. But for the past 8 years, I have taught music lessons to a handful of kids on Monday evenings. And boy oh boy, they were overflowing with stories to share this week! I heard about everything from getting the “cool” 5th grade teacher, to strategies on learning new locker combinations, to singing auditions in front of the entire choir class, to starry-eyed news about a first boyfriend, and on and on.
Somewhere in these lessons, I promise we find time for the music. But I always get so excited hearing them get so excited about a new school year! It almost makes me want to relive high school myself. Almost. Ok, actually, nope. Not at all. :)
But still, now that their school year is off and running, I know from their parents and friends and my art-teacher sister that schedules kick into high gear with homework and after-school activities galore. So today I’m sharing one of my favorite quick, easy, healthy, and oh-so-tasty dinner recipes — Easy Lime Chicken!
Easy Lime Chicken
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Total Time: 50 minutes
- Yield: 6-8 servings
Description
This easy lime chicken takes a small amount of time to prepare, but is BIG on great flavor!
Ingredients
- 2 lbs. boneless skinless chicken thighs
- 1/2 cup freshly-squeezed lime juice
- 2 cloves garlic, minced
- 1 Tbsp. worchestershire sauce
- 1 tsp. salt
- 1 tsp. black pepper
- 2 Tbsp. melted butter
- zest of two limes
- 1/2 cup chopped fresh cilantro
- additional lime wedges (for garnish)
Instructions
- Add chicken thighs, lime juice, garlic, worchestershire sauce, salt and pepper to a large ziplock bag. Seal and toss to combine ingredients until the chicken is evenly coated. Refrigerate for at least 30 minutes or up to 8 hours.
- Preheat oven to 425 degrees F and grease a baking dish with cooking spray. Remove chicken from bag with a slotted spoon, reserving the marinade, and arrange in a single layer in the baking dish. Brush chicken with melted butter, and season with additional salt and pepper if desired. Bake for about 20 minutes, the remove and brush chicken with the reserved marinade. Bake for an additional 20-30 minutes, or until the chicken is cooked through and the juices run clear. (Baking times may shift for different types of chicken.) Remove and sprinkle chicken with lime zest and fresh cilantro.
- Serve over rice or quinoa garnished with lime wedges.
This was delicious & I didn’t even measure anything lol
Definitely will make more often
I’m giving this a try. It is marinating overnight:)
I used a whole head of garlic, probably a skosh too much cilantro, an Oxford comma, and I baked at 400 for 20 and then at 425 for 10, and it turned out fantastic.
Can’t wait to try it! It sounds delightful & different 😋
Trying recipe today..let you know how it turned out and how we liked it. Looks and sounds totally yummy !!
This was really good. Even the kids liked it and they hate chicken. After cooking, I used all that extra marinade (which was fully cooked and safe after 30 mins at 425 with the chicken) in a side of quinoa/brown rice/bell peppers/ onions/corn that was a little dry. It made the whole dish amazing. Yum.
This was so easy and far exceeded my expectations! I added some chillies and bell peppers when cooking and served over arugula. Yum! My husband raved and raved about it as well. Thanks!! Will make again soon.