Honey Lime Glazed Chicken Thighs with a Lime Dill Sauce

Tonight's dinner was an experiment for an upcoming event.  I needed to bake chicken. It needed to be easy, juicy and tasty. I think I succeeded with the recipe as evidenced by the way my family fought over the few extra pieces that was left!

For the chicken:
(8) boneless, skinless chicken thighs
(1/3) cup of local honey
(2) tablespoons of lime juice
(1 1/2) tablespoons of soy sauce

For the sauce:
(3) tablespoons of lime juice
(1/2) stick of real butter
(1/2) can of evaporated milk
(1) tablespoon of cornstarch
(2) teaspoons of dill weed

Pre-heat oven to 375 degrees.  Mix the honey, lime juice and soy sauce together.  Dip the chicken thighs into the mixture and place in a glass baking dish and put in the pre-heated oven for 15-minutes. After 15 minutes, spoon remaining sauce over top of chicken and cook additional 15 minutes.  After 15 more minutes, flip chicken over and spoon pan drippings over chicken. Be careful as it is very hot!  Continue to cook until chicken is done.

While chicken finishes to cook, prepare the sauce. Now truthfully, I did not want to use the evaporated milk. I wanted to use chicken stock but I was out and I felt like plain water would just be too tasteless.

Melt the butter in a saucepan.  Sprinkle with the cornstarch. Whisk to combine. Add the milk and lime juice and continue to whisk. Add the dill. Taste to see if more dill and/or lime juice is needed. Be careful at this stage to make sure you do not let your sauce break. It could easily break using milk.  I am anxious to re-make the sauce using chicken stock. I think it will be very smooth with the stock.

When the chicken comes out of the oven serve with the Lime sauce.