Yield: 6 servings
2 to 2 1/2 pound meaty chicken pieces
(breasts, thighs and drumsticks)
1/2 teaspoon finely shredded lime peel
1/4 cup lime juice
1 tablespoon vegetable or olive oil
2 cloves garlic, minced
1 teaspoon coarsely ground black pepper
1 teaspoon dried thyme or basil, crushed
1/4 teaspoon salt
Rinse chicken; pat dry. Place chicken pieces, skin side down, on the unheated rack of a broiler pan. Broil 4 to 5 inches from the heat about 20 minutes or until lightly browned.
Meanwhile, for Pepper-Lime Glaze, in a bowl stir together lime peel, lime juice, oil, garlic, black pepper, thyme or basil and salt. Brush chicken with glaze. Turn chicken; brush with more glaze. Broil for 5 to 15 minutes more or until tender and no longer pink, brushing often with glaze during the last 5 minutes of cooking.