Chili Lime Chicken Recipe | Spicy & Juicy Dinner

I just made this Chili Lime Chicken the other night, and honestly, I can’t stop thinking about it. The chicken came out perfectly juicy, with the tang of lime, a little heat from spices, and that touch of sweetness that makes every bite addictive.

What I loved most was how simple it was to marinate, sear, bake, glaze, and you’re done. When I served it over rice, it felt like a restaurant-style dinner but cooked right in my kitchen.

If you love bold flavors like this, you might also enjoy trying hot honey fried shrimp recipe for another sweet-and-spicy dish.

Ingredients Section

Here’s everything you’ll need to make this dish, with little tips for the best results:

2 pounds boneless, skinless chicken thighs — thighs stay moist and flavorful; breasts can be used but may dry out faster.
½ cup lime juice — freshly squeezed is best for a bright, zesty flavor; bottled works if you’re short on time.
¼ cup honey — gives sweetness, balances the acidity, and helps the glaze caramelize beautifully.
2 tablespoons fresh cilantro, chopped — adds a fresh herbal note that lifts the whole dish.
2 tablespoons minced garlic — fresh garlic gives a strong, aromatic base flavor.
1 tablespoon chili powder — adds warmth and mild spice without being too hot.
1 tablespoon ground cumin — earthy and slightly smoky, it balances the lime and chili flavors.
1 tablespoon onion powder — provides depth and body to the marinade without chopping onions.
1 teaspoon kosher salt — enhances all the other flavors and keeps the chicken juicy.
½ teaspoon cayenne pepper — for heat; adjust to your spice level.
2 tablespoons vegetable oil — used for searing the chicken and giving it that golden crust.

Note: Serves about 8 people

Variations

Want to adjust this recipe to your taste or diet? Here are some easy swaps:

Use chicken breasts instead of thighs if you prefer lean meat, just reduce the cooking time.
Swap honey with maple syrup, agave, or a sugar-free substitute for less sweetness.
Add smoked paprika for a deeper, smoky kick.
Replace cilantro with parsley or basil if you don’t enjoy its flavor.
Try grilling the chicken instead of baking for a charred, smoky flavor — similar to the style in lemon greek marinated chicken kabobs recipe.

Cooking Time

This recipe is quick and manageable, perfect for weeknights:

Prep Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 50 minutes (including marinating time)

Equipment You Need

You don’t need fancy tools for this recipe. Here’s what I used:

Large bowl — for mixing the marinade and coating chicken.
Oven-safe skillet — to sear chicken and finish cooking in the oven.
Medium saucepan — for turning the marinade into a glaze.
Meat thermometer — ensures the chicken is cooked perfectly to 165°F (74°C).

How to Make a Chili Lime Chicken Recipe?

Marinating the Chicken

Start by mixing lime juice, honey, cilantro, garlic, chili powder, cumin, onion powder, salt, and cayenne in a large bowl. Add the chicken thighs and coat them well. Cover and refrigerate for at least 20 minutes.

I prefer marinating for up to 4 hours for a deeper flavor, but don’t go beyond that because lime juice is acidic and can affect the texture.

Searing and Baking the Chicken

Preheat your oven to 400°F (205°C). Heat oil in an oven-safe skillet over medium-high heat.

Place the chicken thighs in and sear for 2-3 minutes per side until golden brown. Transfer the skillet to the oven and bake for another 8-10 minutes, or until the internal temperature reaches 165°F.

Making the Glaze and Finishing

Meanwhile, pour the reserved marinade into a saucepan. Bring it to a boil, then lower the heat and let it simmer for 5-10 minutes until it thickens into a glaze.

Once the chicken is done, brush the glaze over the thighs generously. Serve hot, with extra glaze on the side if you like it saucy.

Additional Tips for Making this Recipe Better

Here are a few things I learned that made the dish even better:

Pat the chicken dry before marinating — this helps it sear nicely.
Reserve some marinade before adding the raw chicken so you have a safe batch for the glaze.
Always use a meat thermometer; guessing often leads to dry chicken.
Don’t skip the searing step — it adds flavor and makes the chicken more appealing.
Taste the glaze before brushing — adjust with extra lime or honey depending on balance.

How to Serve Chili Lime Chicken Recipe?

This chicken pairs beautifully with so many sides. I like serving it over jasmine rice with the glaze drizzled on top. Fresh lime wedges and extra cilantro make it pop both in flavor and presentation.

For a complete meal, add roasted veggies or a crisp green salad. If I’m hosting, I’ll plate it on a large platter with extra glaze on the side and a sprinkle of chili flakes for color. For more inspiration, you can also browse other dinner recipes that complement this dish.

Nutritional Information

Here’s an approximate breakdown per serving (one chicken thigh with glaze):

Calories: ~275 kcal
Protein: 20–25 g
Carbohydrates: moderate (mostly from honey)
Fat: moderate (from chicken thighs and searing oil)

Make Ahead and Storage

Storing

Let the chicken cool completely, then store in an airtight container in the refrigerator. It will stay fresh for up to 3–4 days.

Freezing

Place cooked and cooled chicken in freezer-safe bags or containers. It will keep for 2–3 months. For best results, freeze without glaze and add fresh glaze after reheating.

Reheating

Warm in the oven or on the stovetop with a splash of water or fresh lime juice to keep it moist. The microwave works in a pinch but may soften the texture.

Why You’ll Love This Recipe?

This Chili Lime Chicken has so much going for it. Here’s why it’s worth trying:

It’s bursting with flavor — tangy, sweet, spicy, and savory all at once.
Quick and simple to make — perfect for busy weeknights but impressive enough for guests.
Flexible — you can bake, grill, or even air fry it with equally great results.
Customizable — adjust spice, sweetness, and herbs to fit your preferences.
Leftovers taste amazing — great for meal prep or next-day lunches.

Ash Tyrrell