Thyme-Lime Chicken

I made this last night with a few minor differences: <br/><br/>1. I don't have a broiler pan, so I used a regular metal pan and placed the chicken on the lowest rack. (If you're doing the same thing, please be very careful about oil splashes and spill-over.)<br/>2. I used 3 skinless, boneless chicken breasts and split them in half.<br/>3. I increased the lime juice to three tbsp.<br/>4. I did not baste the chicken because I didn't want the oven to release any heat, and I was worried about oil splashes.<br/><br/>This recipe is fantastic. I'd never thought to use lime with thyme, but it's as perfect and classic as lemon with rosemary. It was truly delicious. The chicken absorbed the flavors perfectly, and the way the directions are written allow for the maximization of the flavor profile. I served this with an onion sauté, yellow saffron rice, and sweet yellow corn sautéd quickly in some of the left-over lime-thyme mixture. The juices thickened beautifully in the oven, creating a beautiful glaze and a beautiful sauce, which I poured over the chicken (and a bit in the rice) at the end. The flavors tasted unique and delicious with every dish without overpowering the chicken. I served this to my boyfriend, and he said it was the best chicken he'd had in his life, proclaiming that I had "outdone [myself], once again."<br/><br/>Thank you so much for the recipe. It has been added to our list of "staple recipes," and I'll even continue making the sauce for other dishes.

Really tasty - we chopped our chicken up, did the thyme-lime seasoning as directed, and then tossed cooked pasta through, it was good! <br/>Only one thing (and it might have been because of the way we prepared it, or maybe chickens are just bigger here in Australia!) but I thought 4 chicken breasts AND 4 chicken thighs sounded a bit too much, and I was right - we just got the 4 thighs and diced them up and that was plenty for 6 serves!