Recipe by LEAH_CHRIS
"Try this easy, moist chicken dish with a mild lime flavor and a hint of sweetness."
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boneless, skinless chicken thighs
lime, zested and juiced
1 1/2 teaspoons
fresh mint, chopped
I used red pepper instead of paprika simply because I didn't have it. I also didn't have the wine or mint but it was still PERFECT. It was spicy sweet and citrus all at the same time. My husband even said it was worth the wait, which is REALLY good. Definitely my new favorite chicken!!!
Today I again tried this recipe but with pork chops, STILL AWESOME!!
Would not make again - mint makes it interesting but in a distracting way. Would make the KEY WEST chicken on the website over this.
I love this recipe the way it was written and my five stars are for that! (If you don't like recipe changes, just stop reading now.) However, should you go to make one evening and find yourself without any limes, try these tweaks: 1 tangerine (or clementine, etc.) zested and juiced 1 T jerk seasoning (instead of paprika) 2 T white sugar (instead of brown) 1T red pepper flakes (instead of mint) You'll still get the delicious crunch and citrus zing, but with a hint of heat.
I followed the recipe until the mint. I added cilantro instead. It is awesome! I really like the flavors, sweet, smoky, lemony. Really good!
this was great. i had thinner chicken breasts so i baked only for 25 minutes instead of 45, and they came out incredibly tender. i threw some broccoli and orange peppers in with the broth and wine too. The orange/yellow peppers really gave it an authentic taste and look. definitely adding my arsenal of recipes.
It was very good. I made a couple of changes though, I replaced the lime with lemon and i put a little more chicken broth and more brown sugar than it called for other than that it was GREAT! A+++++
I was not expecting much from this dish but I was very pleased with how it turned out! The sweetness was nice and cut through by the lime, and the breading and baking techniques kept the chicken moist. I served this with steamed vegetables and rice and it was an easy weeknight meal.
Made this pretty much as described, though I only had an orange and used that instead! Also put a tiny bit of ginger into the flour/paprika mix (which I made with gluten-free flour, being celiac). It was still just fantastic; threw some sliced orange bell pepper into the skillet before popping it into the oven. Delicious, and my husband especially liked it.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 261
** Calories from Fat: 148
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