Baked Lime Chicken


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Did you just find out today that you'll be entertaining tonight? Refreshing ReaLime and a few pantry staples make a dynamite marinade for this impromptu entrée.

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  • 6 medium bone-in chicken breast halves (3 lb.)
  • 1/2 C. ReaLime Lime Juice from Concentrate
  • 2 Tbs. olive oil or cooking oil
  • 1 Tbs. chopped fresh thyme or 1 tsp. dried thyme, crushed
  • 1/2 tsp. onion salt
  • 1/4 tsp. pepper

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Skin chicken if desired. Rinse chicken; pat dry. Place chicken in plastic bag set in shallow dish. For marinade, combine ReaLime, oil, thyme, onion salt and pepper. Pour over chicken; seal bag. Marinate in refrigerator 4 to 24 hours, turning occasionally. Preheat oven to 375 degrees. Drain chicken, reserving marinade. Arrange chicken, meaty side down, in 15x10-inch baking pan. Bake 25 minutes. Drain fat. Turn and brush with marinade. Bake 20-30 minutes longer or until tender and no longer pink.

Yield: 6 servings

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