Chili Lime Chicken Recipe

Ash Tyrrell

Chili Lime Chicken Recipe

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.

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Prep Time 15

Cook Time 15

Servings: 8

Ingredients Method Notes

Ingredients

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

Method

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.
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.
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.

Notes

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.