Lime Chicken

This is a super easy dish. Great for casual dinning, the chicken can be roasted in the oven or grilled over indirect heat. Limes are not ripe until the rind is yellow in color. Like many people, I had always assumed that limes remained green even when ripe. It wasn't until I planted my own tree that I discovered this little known fact. When shopping for limes, look for ones that are large in size and have a mostly yellow skin. You will get more juice from them.

Serves 6-8

8-12 bone in, skin on chicken thighs
3/4 cup fresh lime juice (about 6-8 limes)
zest of 2 limes
3 cloves garlic
1/4 chopped cilantro
3/4 tsp salt
1/4 tsp pepper
1/4 cup honey
6 tbsp melted butter

Cooks Notes- I prefer to bake my chicken in the oven on a rack that has been laid on top of a rimmed baking sheet that has been lined with foil. This keeps the chicken from sitting in the cooking juices as it bakes.
Place the chicken in a large zip lock bag. Mix the remaining ingredients, except for the butter in a small bowl and pour over the chicken. Allow to marinate for 30 minutes to 2 hours. Preheat the oven to 425. Remove the chicken from the marinade and place it on a foil lined rimmed baking sheet. Brush the skin side with the melted butter and sprinkle with salt and pepper. Bake for 40-45 minutes or until the juices run clear.