Chicken Thighs With Cumin, Garlic, Lime

• 2 tablespoon minced garlic
• 3 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4 tablespoons fresh lime juice, divided
• 4 (6-ounce) chicken thighs, skinned
• 6 tablespoons fat-free, less-sodium chicken broth
• 2 tablespoon white vinegar
• 4 teaspoons chopped fresh cilantro
• 4 lime wedges

1. Preheat oven to 350u0b0.
2. Combine first 5 ingredients in a small bowl; stir in 1 tablespoon juice. Rub garlic mixture over chicken. Place chicken in a medium skillet.
3. Combine 1 tablespoon juice, chicken broth, and vinegar; pour over the chicken. Place over medium-high heat; bring to a boil. Remove from heat. Wrap handle of pan with foil. Cover and bake at 350u0b0 for 30 minutes or until a meat thermometer registers 180u0b0.
4. Remove chicken from pan; keep warm. Place pan over medium-high heat. Bring to a boil, and cook until reduced to 1/4 cup (about 3 minutes). Spoon over chicken. Sprinkle with cilantro, and serve with lime wedges.

garlic, ground cumin, oregano, salt, black pepper, lime juice, chicken thighs, chicken broth, white vinegar, fresh cilantro, lime wedges

Taken from www.epicurious.com/recipes/member/views/chicken-thighs-with-cumin-garlic-lime-51315201 (may not work)