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Ingredients
Servings:4
8bone-in chicken thighs
3tbspbutter
2tbsplime juice
1/4tsphot pepper sauce
1tspbrown sugar
1tspchicken bouillon granules
1/2tspsalt
1/2tsppoultry seasoning
1/2tspdried rosemary
1/2tspblack pepper
1/4tsppaprika
Nutrition Facts
Per serving
Calculating nutrition...
Instructions
- 1
Prep the chicken
Remove the skin from the chicken thighs to trim the fat, then arrange them in a greased 13x9-inch baking dish. Dot with the butter and sprinkle with the lime juice and hot pepper sauce.
- 2
Season
Crush the dried rosemary, then combine it with the brown sugar, chicken bouillon granules, salt, poultry seasoning, black pepper, and paprika. Sprinkle the mixture evenly over the chicken.
- 3
Bake
Bake uncovered at 425 degrees F until a thermometer inserted into the thickest part reads 170-175 degrees F, about 30 minutes.
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Key Lime Chicken Thighs
Created by: MacroMeals
Prep Time: 10m
Cook Time: 30m
Servings: 4
Ingredients
- 8 bone-in chicken thighs
- 3 tbsp butter
- 2 tbsp lime juice
- 1/4 tsp hot pepper sauce
- 1 tsp brown sugar
- 1 tsp chicken bouillon granules
- 1/2 tsp salt
- 1/2 tsp poultry seasoning
- 1/2 tsp dried rosemary
- 1/2 tsp black pepper
- 1/4 tsp paprika
Instructions
- Prep the chickenRemove the skin from the chicken thighs to trim the fat, then arrange them in a greased 13x9-inch baking dish. Dot with the butter and sprinkle with the lime juice and hot pepper sauce.
- SeasonCrush the dried rosemary, then combine it with the brown sugar, chicken bouillon granules, salt, poultry seasoning, black pepper, and paprika. Sprinkle the mixture evenly over the chicken.
- BakeBake uncovered at 425 degrees F until a thermometer inserted into the thickest part reads 170-175 degrees F, about 30 minutes.
Notes & Tips
Skinless bone-in thighs are the move here: about 48g of protein per serving for 460 calories, and the key lime keeps it from tasting like plain baked chicken. Only 2g of carbs, so it fits almost any macro split. Bump the hot sauce if you like heat, and serve over rice or a big pile of roasted veg to round out the plate.