Garlic Lime Chicken

Okay, so I found this recipe in my Taste of Home cookbook (which is pretty much my favorite cookbook, BTW) and decided to try it. And it is DELISH! Seriously. We're having it tomorrow for dinner so I whipped up the marinade tonight. mmm! This is an especially good recipe for days when your schedule is going to be hectic; you can make the marinade the night before (and it's easy peasy) and let the chicken sit overnight and get nice and tasty, then slightly cook it in a skillet and bake it! Oh, and I usually use boneless, skinless chicken breasts instead of the bone-in ones the recipe calls for. Anywho, here's the recipe:

Ingredients

• 1/2 cup lime juice
• 1/4 cup cider vinegar
• 6 garlic cloves, minced
• 2 tablespoons minced fresh oregano or 2 teaspoons dried oregano
• 1 tablespoon dried coriander
• 2 teaspoons pepper
• 1 teaspoon salt
• 1 teaspoon paprika
• 8 bone-in chicken breast halves (8 ounces each)
• 1/4 cup vegetable oil

Directions

• In a large resealable plastic bag, combine the lime juice, vinegar, garlic and seasonings; add chicken. Seal bag and turn to coat; refrigerate for 8 hours or overnight.
• Discard marinade. In a skillet, brown chicken on all sides in oil. Transfer to a greased 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 375° for 30-35 minutes or until a meat thermometer reaches 170° and juices run clear. Yield: 8 servings.