Chili Lime Chicken Thighs (Print)
Tender thighs marinated with lime, honey, and spices, then glazed and baked for bold flavor.
# Ingredients:
→ Main Ingredients
01 -
900 g boneless, skinless chicken thighs (approximately 6-8 pieces)
→ Marinade
02 -
121 g fresh lime juice
03 -
85 g honey
04 -
2 tablespoons chopped fresh cilantro
05 -
2 tablespoons minced garlic
06 -
1 tablespoon chili powder
07 -
1 tablespoon ground cumin
08 -
1 tablespoon onion powder
09 -
1 teaspoon kosher salt
10 -
0.5 teaspoon cayenne pepper
→ For Cooking
11 -
2 tablespoons vegetable oil
# Steps:
01 -
In a large bowl, combine lime juice, honey, cilantro, garlic, chili powder, cumin, onion powder, kosher salt, and cayenne pepper. Mix thoroughly to create a uniform marinade.
02 -
Add chicken thighs to the marinade, ensuring each piece is evenly coated. Cover and refrigerate for at least 20 minutes, or up to 4 hours for optimal flavor absorption.
03 -
Preheat oven to 200°C.
04 -
Heat vegetable oil in a large oven-safe skillet over medium to medium-high heat. Remove chicken from marinade, reserving excess marinade. Sear chicken thighs for 2-3 minutes per side until lightly browned but not cooked through.
05 -
Transfer the skillet to the preheated oven. Bake for 8-10 minutes or until chicken reaches an internal temperature of 74°C.
06 -
While chicken bakes, pour reserved marinade into a medium saucepan over medium heat. Bring to a boil, then reduce heat and simmer for 5-10 minutes until sauce thickens and becomes sticky.
07 -
Brush thickened marinade over cooked chicken thighs to coat. Serve warm.
# Notes:
01 -
For air fryer preparation, cook marinated chicken thighs at 193°C for 14-16 minutes, flipping halfway, until internal temperature is 74°C. For grilling, cook over medium-high heat for 6-8 minutes per side, brushing with thickened marinade in the final minutes.