Pepper-Lime Chicken

Ingredients

• 2 to 2 1/2 pounds meaty chicken pieces (breasts, thighs, and drumsticks)
• 1/2 teaspoon finely shredded lime peel
• 1/4 cup lime juice
• 1 tablespoon cooking oil
• 2 cloves garlic, minced
• 1 teaspoon coarsely ground black pepper
• 1 teaspoon dried thyme or basil, crushed
• 1/4 teaspoon salt

Instructions

1. 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 till lightly browned.
2. Meanwhile, for lime glaze, in a bowl stir together lime peel, lime juice, oil, garlic, black pepper, thyme or basil, and salt. Brush chicken with lime glaze. Turn chicken; brush with more glaze. Broil for 5 to 15 minutes more or till tender and no longer pink, brushing often with glaze during the last 5 minutes of cooking.
3. Microwave directions: Skin chicken; rinse; pat dry. In a 12x7 1/2x2-inch baking dish arrange chicken, skin side down, with meaty portions toward the edges of the dish. Micro-cook, covered with vented clear plastic wrap, on 100% power (high) for 10 minutes, giving the dish a half-turn and rearranging pieces after 5 minutes. Drain well. Prepare glaze as above. If desired, add several dashes ground turmeric. Brush chicken with glaze. Turn pieces over; brush with more glaze. Cook, covered, on high 2 to 5 minutes more or till tender and no longer pink. Brush with glaze.
4. Grill directions: Rinse chicken; pat dry. Prepare glaze as above. Grill chicken, skin side down, on an uncovered grill directly over medium coals for 20 minutes. Turn and grill for 15 to 25 minutes more or till tender and no longer pink, brushing often with lime glaze during the last 10 minutes of cooking.
5. Lemon-Mustard Chicken: Prepare as above, except substitute the following glaze for lime glaze: In a small bowl stir together 2 tablespoons cooking oil; 1 tablespoon Dijon-style mustard; 1 tablespoon lemon juice; 1 1/2 teaspoons lemon-pepper seasoning; 1 teaspoon dried oregano or basil, crushed; 1/4 teaspoon onion salt; and 1/8 teaspoon ground red pepper.