Chicken Thighs with Capers

My Mama loves her chicken thighs. I had some capers in the refrigerator and needed to use them. I avoid them out of no knowledge on how to use  them and they are salty lil bugers. I am not big on salt but as a cook know that it is essential in cooking. What I have done here is take the thighs and simply add the capers to a standard chicken recipe. They came out mouth watering to say the least. 

You can make a few adjustments. I had some limes on hand from our tree. You can use lemon. 

Ingredients 

6 chicken thighs
2 tablespoons grated lime peel (Zest)
1/2 cup lime juice (fresh is best)
2 cloves garlic, chopped
2 tsps dried thyme
2 tablespoons of capers, rinsed
1/2 tsps kosher salt
1 tsp ground black pepper
Olive Oil to sprinkle on the bottom of the pan

Wash chicken & pat dry. Sprinkle the olive oil (just a little the thighs have enough fat to coat the bottom for no sticking) plus half of the lime juice in a large shallow dish. Put you thighs in the dish skin side down.

On the chicken now put the capers, garlic and seasoning and let it sit for half an hour to soak up the lime and seasonings.

In a small bowl, whisk together lime peel, lime juice, garlic, dried thyme, salt, and pepper. Now wake up your thighs from their nap flip them over so they are skin side up. Spoon lime mixture over chicken refrigerate for 1 hour.

Bake at 425° for 25 minutes. Brush some of the reserved marinade on the chicken and bake for about 30 minutes longer, basting several times. Chicken should be browned and cooked through.

Garnish chicken with chopped parsley.