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This recipe cleverly combines thyme and lime juice in a fresh-tasting basting sauce. You can also grill the chicken when weather permits.—Marge Clark, West Lebanon, Indiana
Originally published as Thyme-Lime Chicken in Taste of Home June/July 1994, p41
Juicy barbecued chicken smothered in lemon and thyme. This delicious recipe is the perfect main course for any meal.
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Reviewed on Oct. 19, 2010 by mcclure1
It was kind of dry. I think baking might be better rather than broiling.
Reviewed on Sep. 24, 2010 by micheleclow
How come there was a pan full of juice when I baked it? I realize the recipe calls for broiling, but I haven't broiled much & was afraid of overcooking them.
Reviewed on Sep. 28, 2009 by cwbuff
I'm glad to be the first to post on this recipe, and let me say that everyone should put this one in their "Blue Ribbon" file - it's easy, elegant, and has outstanding taste! The fresh lime juice, lime peel and thyme make the recipe. I used boneless breast halves and baked them rather than broiled, but I'll try it that way next time. Everyone should try this one.
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