Thyme-Lime Chicken Recipe

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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
TOTAL TIME: Prep: 10 min. Broil: 30 min.
MAKES:4-6 servings
Test Kitchen Approved
TOTAL TIME: Prep: 10 min. Broil: 30 min.
MAKES: 4-6 servings


  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 2 tablespoons fresh lime juice
  • 1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
  • 1 teaspoon grated lime peel
  • 1 garlic clove, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 boneless skinless chicken breast halves
  • 4 bone-in chicken thighs (about 1-1/2 pounds), skin removed


  1. In a small saucepan over low heat, melt butter with olive oil; add the lime juice, thyme, lime peel, garlic, salt and pepper.
  2. Place chicken on a greased broiler pan. Brush with sauce. Broil 6-7 in. from heat for 15-20 minutes on each side or until the chicken juices run clear, basting frequently. Yield: 4-6 servings.
Originally published as Thyme-Lime Chicken in Taste of Home June/July 1994, p41

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Reviewed Oct. 19, 2010

"It was kind of dry. I think baking might be better rather than broiling."

Reviewed Sep. 24, 2010

"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 Sep. 28, 2009

"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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