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pepper lime chicken

shygirlheidi avatar
Recipe by
Heidi Edwards
@shygirlheidi
Longview, WA

Original recipe only called for the Ingredients I haven't listed as Optional. It also called for broiling the chicken and marinating w/ the juice. Over the years though I have really modified it to make it more in the Oven and avoid having to broil it. I don't care for time consuming recipes/difficult. I like simple :) I like also using the left over juice by spooning a tiny bit over my chicken & rice (I use either spanish or white rice for a side & warm tortillas if you like). Hope you enjoy it. It's one of my personal favorites to make.

yield serving(s)
prep time 15 Min
cook time 45 Min
method Roast

Ingredients For pepper lime chicken

  • 2 1/2 lb
    meaty chicken pieces (i prefer bone in thighs)
  • 1/2 tsp
    finely shredded lime peel
  • 1/4 c
    lime juice
  • 1 Tbsp
    cooking oil
  • 1 clove
    minced garlic
  • 1 tsp
    ground black pepper
  • 1 tsp
    dried basil & mexican oregano
  • 1/4 tsp
    salt
  • 1
    roma tomato, chopped (optional)
  • 1 Tbsp
    cilantro, fresh chopped finely (optional)
  • 1/4 c
    onion, minced (optional)
  • 1
    jalapenos, fresh seeded/minced (optional)
  • 1/3 c
    green pepper &/or red peppers, chopped (optional)
  • 1 pinch
    optional spices you can use: ground cumin (or) ground red pepper, i use about a pinch of either one i prefer to use at the time.

How To Make pepper lime chicken

  • 1
    Rinse chicken pat dry. Skin side down on unheated rack of broiler pan broil 4-5 inches from the heat about 20 min or until lightly browned
  • 2
    Meanwhile, for lime glaze, in bowl stir in lime peel, lime juice, oil, garlic, black pepper, basil and salt brush chicken with the glaze. Turn chicken; brush with more glaze. Broil for 5-15 min more or until tender and no longer pink. Brush often with lime glaze during last 5 min of cooking. (I prefer to BAKE this, will add below that option)
  • 3
    ***Another way I have made this is by BAKING in oven. just adding all Ingredients in oven proof casserole dish/covered, baked for 350 for approx 45 min or until no longer pink. I have also use this juice in the dish to serve over the chicken and my Spanish rice or white rice (that is normally what I serve w/ it)**** I tend to cook it this way, it's much EASIER for me! I love simple and easy!
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