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printer friendly format   LIME CHICKEN 12 chicken thighs (or 1 cut-up chicken, or your choice of pieces) Seasoned Salt/pepper, to taste 12 oz. can frozen limeade 1 teaspoon granulated garlic Additional granulated garlic for sprinkling 8-10 cloves garlic, minced Preheat oven to 375F. Rinse the chicken and pat dry. (Remove excess fat...you can remove the skin, too, but if you leave it on, it will get very crisp.) Place skin side up in single layer in a roasting pan. Sprinkle with salt and pepper. Combine thawed limeade and granulated garlic in a medium bowl. Spoon a little limeade over each chicken thigh and sprinkle with a little more granulated garlic. Roast in oven about 1 hour, basting with pan juices. At the end of the hour, remove from oven and drain off pan drippings and discard. Spoon remaining limeade over chicken and top with minced garlic. Broil on low for about 5 minutes until very browned. Serve with juice from pan. All data, logos, text contained on any portion of Mimi's Cyber Kitchen copyright 1995 through 2001 Mimi Hiller, JB Hiller, Jennifer Hiller. No portions of this website may be used without express written permission of the authors.