This Lime and Thyme Chicken recipe is an easy solution for a simple and delicious weekday meal. Limes/lemons, herbs and garlic make the best marination for white meat. When given the choice between fresh herbs and dried herbs, fresh herbs always give better flavor every time. But if fresh are not available, dried herbs and spices are better than none at all!

The very simple combination of lime and thyme works wonders for poultry and turns the boring baked chicken into instantly flavourful, aromatic and appetising.
The best thing is you can marinate the chicken pieces overnight and conveniently shove the dish in the oven almost an hour before you need to serve.

You can add some of your favourite vegetables in the dish to get baked alongside the chicken breasts too. Potatoes, sweet potatoes, carrots, cauliflower and broccoli taste really great that way.

My favourite way to serve Lime and Thyme Chicken is with some pasta in vinaigrette and topped with a fried egg. You can also makes delicious sandwiches and wraps with the left overs for next day’s lunch.

You can replace thyme with any other of your favourite herbs too. Basil, mint, coriander and many other herbs blend really well with citrus flavours.


4 Chicken breasts
1/4 cup spring onions, chopped
2 tablespoon chopped fresh thyme or 2 teaspoon dried thyme
1 green chilli pepper, finely chopped
1 teaspoon ground cumin
4 cloves garlic, crushed
Juice from 2 limes or 1 lemon
6 tablespoons melted butter
Salt and pepper to taste
Fresh coriander and lime/lemon slices to garnish

This Is What You Do:

Pat dry chicken breasts, make 3 long slits in each chicken breast with a sharp knife.

Mix together spring onions, chopped green chilli, half of thyme and garlic. Press the mixture a little into the slits.

Mix the remaining thyme, garlic, lime juice, butter, cumin, salt and pepper in a small bowl.

Spread out the chicken breasts in an oven proof dish, pour the butter mixture evenly over them. Cover the dish with plastic wrap and marinate for 2 hours. You can prepare the dish a day ahead and leave to marinate overnight too. That way you shall only have to bake it when required to serve.

Preheat the oven at 190 degrees C. Remove the plastic wrap and cover the dish tightly with foil.

Bake for 1 hour covered, then remove the foil, baste the chicken with juices and fat in the pan to keep it moist. Bake uncovered another 8-10 minutes or till chicken is nicely golden on the outside.

Garnish with fresh coriander and lime wedges. Serve hot with pasta or rice. You can top it with a fried or poached egg for a more luxuriant meal.

Serves 2

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