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Chili Lime Chicken Recipe

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4.3 from 7 reviews

Chili Lime Chicken features tender boneless skinless chicken thighs marinated in a vibrant blend of lime juice, chili powder, honey, and spices, then grilled or pan-cooked to juicy perfection. This zesty and slightly spicy dish is perfect for a flavorful weeknight dinner or summer cookout, garnished with fresh cilantro for a bright finish.

Ingredients

Chicken and Marinade

  • 1½ lb boneless skinless chicken thighs (about 6 thighs)
  • ⅓ cup olive oil
  • 2-3 tablespoons honey
  • 1 tablespoon sriracha
  • 3 tablespoons fresh lime juice
  • 2 teaspoons lime zest
  • ¾ teaspoon garlic powder
  • 1 teaspoon paprika
  • 2 teaspoons chili powder
  • ½ teaspoon dried oregano
  • ½ teaspoon black pepper
  • ½ teaspoon sea salt

For Serving

  • ¼ cup chopped fresh cilantro (optional)

Instructions

  1. Prepare Marinade: In a small bowl, whisk together olive oil, honey, sriracha, fresh lime juice, lime zest, garlic powder, paprika, chili powder, oregano, black pepper, and sea salt until well combined. Set aside 2-3 tablespoons of this marinade for basting later, and refrigerate if grilling later.
  2. Marinate Chicken: Place the chicken thighs in a bowl or resealable plastic bag and pour the remaining marinade over the chicken. Toss thoroughly to coat and massage the marinade into the meat using gloved hands if preferred. Cover and refrigerate for at least 30 minutes, up to 4 hours, allowing the flavors to infuse. Avoid marinating longer than 4 hours to prevent the lime juice from breaking down the texture.
  3. Bring to Room Temperature: About 20-30 minutes prior to cooking, remove chicken from the refrigerator and let it come to room temperature to ensure even cooking.
  4. Grill the Chicken: Preheat your grill to medium-high heat (around 400°-450°F). Place the chicken thighs presentation side down on the grill and cook for 5-7 minutes until they naturally release from the grill grates.
  5. Flip and Continue Grilling: Turn the chicken thighs over and grill for another 5-7 minutes or until the internal temperature reaches 165°F. During the last 2-3 minutes, brush the reserved marinade generously on both sides for extra flavor and caramelization. Remove from the grill and let rest for 5 minutes before serving.
  6. Alternative Stovetop Cooking: Heat a large skillet over medium heat and add 1 tablespoon of olive oil. When the oil shimmers, arrange the chicken thighs smooth side down in a single layer. Cook 5-7 minutes per side until fully cooked and the internal temperature reaches 165°F. In the final 2 minutes, brush with the reserved marinade. Rest the chicken for 5 minutes before serving.
  7. Serve: Garnish with chopped fresh cilantro for a fresh, aromatic touch and serve warm.

Notes

  • Storage: Store leftover chicken in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze up to 3 months by wrapping tightly in plastic wrap or parchment, then placing in a freezer-safe container or bag.
  • Use an instant-read thermometer to ensure the chicken reaches a safe internal temperature of 165°F without overcooking for moist, tender results.
  • Do not marinate chicken longer than 4 hours to avoid undesirable texture changes from the acidity of the lime juice.
  • Grill heat levels vary widely; medium-high heat typically means 400°-450°F. Keep close watch while grilling and adjust accordingly to prevent burning.

Find it online: https://flavorspath.com/chili-lime-chicken-recipe/