Pepper-Lime Chicken

• 2 -2 12 lbs chicken breast halves (with bone)
• 12 teaspoon lime peel, finely shredded
• 14 cup lime juice
• 1 tablespoon extra virgin olive oil
• 2 garlic cloves, minced (1 teaspoon minced)
• 1 tablespoon fresh thyme or 1 tablespoon fresh basil, chopped or 1 teaspoon dried thyme or 1 teaspoon dried basil, crushed
• 12-1 teaspoon cracked black pepper
• 14 teaspoon kosher salt

1. Skin chicken if desired.
2. Preheat broiler.
3. Place chicken, bone side up, on the unheated rack of a broiler pan.
4. Broil 4 - 5 inches from the heat about 20 minutes or until lightly browned.
5. For glaze, in a bowl stir together lime peel, lime juice, oil, garlic, thyme, pepper, and salt.
6. Brush chicken generously with glaze on both sides.
7. Broil 5 to 15 minutes more or until chicken is no longer pink (170 degrees F).

chicken, lime peel, lime juice, extra virgin olive oil, garlic, thyme, cracked black pepper, kosher salt

Taken from www.food.com/recipe/pepper-lime-chicken-196869 (may not work)