Chili Lime Chicken Thighs (Print Version)
Juicy chicken thighs in a sweet-spicy marinade of lime, honey, and chili, seared then baked to perfection with a sticky glaze.
# Ingredients:
→ Chicken and Marinade
01 -
2 pounds boneless skinless chicken thighs
02 -
½ cup (121 g) lime juice
03 -
¼ cup (85 g) honey
04 -
2 tablespoons chopped cilantro
05 -
2 tablespoons minced garlic
06 -
1 tablespoon chili powder
07 -
1 tablespoon cumin
08 -
1 tablespoon onion powder
09 -
1 teaspoon kosher salt
10 -
½ teaspoon cayenne pepper
11 -
2 tablespoons vegetable oil
# Steps:
01 -
In a large bowl, combine lime juice, honey, cilantro, garlic, chili powder, cumin, onion powder, salt, and cayenne. Mix well. Add the chicken thighs, ensuring they are fully coated. Cover and refrigerate for 20 minutes or up to 4 hours.
02 -
Preheat oven to 400°F (204°C).
03 -
In a large oven-safe skillet over medium to medium-high heat, add the vegetable oil. Once hot, add the marinated chicken thighs, reserving the excess marinade. Sear for 2-3 minutes per side until browned but not fully cooked.
04 -
Transfer the skillet to the preheated oven and bake for 8-10 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
05 -
In a medium saucepan over medium heat, add the reserved marinade. Bring to a boil, then reduce heat and simmer for 5-10 minutes until the marinade thickens and becomes sticky.
06 -
Brush the thickened marinade over the cooked chicken thighs. Serve warm.
# Notes:
01 -
Marinate chicken for enhanced flavor and tenderness.
02 -
The glaze can be adjusted to your preferred sweetness or spice level.