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Thyme-Lime Chicken

 Thyme-Lime Chicken
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
4-6 ServingsPrep: 10 min. Broil: 30 min.


  • 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


  • In a small saucepan over low heat, melt butter with olive oil; add
  • the lime juice, thyme, lime peel, garlic, salt and pepper.
  • 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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.