Tangy Lemon-Lime Chicken
- 6 skinless chicken thighs
- 2 limes, juiced
- lemon twists
- 1/8 tsp. pepper
- 1 tsp. margarine
- 2 lemons, juiced
- 1 garlic clove, crushed
- 1/4 tsp. dried thyme leaves
- 1/3 c. sweet white wine
- 1/8 tsp. oregano
- 6 to 8 cherry tomatoes
- In large bowl, mix together lemon juice, lime juice, garlic, thyme, pepper, oregano and wine.
- Add chicken, turning to coat. Refrigerate for 30 to 45 minutes.
- Remove chicken from marinade. In large baking pan, arrange chicken in single layer; pour marinade over chicken.
- Dot with margarine.
- Bake in a 425u0b0 oven for about 40 minutes, basting every 10 minutes with pan juices. To serve, arrange chicken on platter.
- Spoon juices over chicken; garnish with cherry tomatoes and lemon twists.
- Makes 4 servings.
chicken thighs, lemon twists, pepper, margarine, lemons, garlic, thyme, sweet white wine, oregano, tomatoes
Taken from www.cookbooks.com/Recipe-Details.aspx?id=455576 (may not work)