2 whole lg. chicken breasts (cut in half to make 4 pieces)
4 chicken thighs
2 limes
2 tbsp. olive oil
2 tbsp. butter
1 tsp. dried thyme or 1 tbsp. chopped fresh
1/2 to 3/4 tsp. salt
Freshly ground pepper
1 clove garlic, minced fine

Grate about 1 teaspoon peel from the limes. Squeeze 2 tablespoons juice from limes. In a small pan combine over low heat the peel, the juice, olive oil, butter, chopped thyme, salt, pepper and garlic. Stir and heat until the butter melts.

Wipe chicken pieces dry. Put chicken in a broiler pan without the rack and brush some of the butter mixture over all sides of chicken. Broil 8 or 9 inches from source of heat 15-20 minutes per side, basting frequently with the butter.

Finish the broiling with skin side up. It may take less time, or more time, depending on your broiler, thickness of chicken meat, etc. Serve a breast half and thigh to each person. Garnish with fresh thyme sprigs. Serve this with wild rice (or any rice) and a fresh green vegetable. Serves 4. This recipe adapts very well to the outdoor grill.