Pepper Lime Chicken

Pepper Lime Chicken:
2-4 boneless skinless chicken breasts (depending on how many mouths you feed)
1/4 cup lime juice
1 tablespoon cooking oil (vegetable, olive, etc)
2 cloves of garlic minced
1 teaspoon dried basil or thyme (crushed)
1/2 teaspoon black pepper, more or less to taste.
1/4 teaspoon salt
(You can add 1 teaspoon of freshly shredded lime peel, but it is not necessary. I survived and enjoyed the meal many times without it.)

Instructions:
Broil the chicken about 5 inches from heat for about 15-20 minutes, until cooked/slightly browned. While chicken is cooking, mix together in a small bowl the lime juice, cooking oil, garlic, basil/thyme, pepper and salt. (If you choose to use the shredded lime peel, throw that in as well.) After 15-20 minutes of cooking time, apply the pepper lime mixture to the chicken. Turn the chicken and glaze the other side. Cook for additional 5 minutes.

Notes:
You can use chicken on the bone, however, I prefer the simplicity of boneless and skinless chicken. You may have to adjust your cooking time if you choose to use chicken on the bone.

Source:
Better Homes and Gardens Cook Book, 75th Anniversary Edition.