This Chili Lime Chicken Recipe is perfect for making grilled chicken thighs or even chicken breasts. The lime flavor adds a delicious tanginess to the chicken while the marinade is perfectly balanced out with the addition of honey while the chili powder adds a little spicy kick and loads of flavor.
Looking for other simple chicken recipes? Check out my recipes for Grilled Teriyaki Chicken, Lemon Garlic Chicken Kabobs, Raspberry Balsamic Glazed Chicken or Baked Chicken Drumsticks
Chili Lime Chicken
Simple Chili Lime Chicken is a fam favorite. This recipe comes together quickly with just a few simple ingredients and is perfect for a quick weeknight meal or you can even make up a huge batch for a backyard cookout. Save leftovers for tacos, burritos or even to top a salad. I hope you give this recipe a try and that it becomes a regular in your home too.
Chili Lime Chicken Marinade
Chili Lime Chicken starts with a great marinade. This marinade is a combination of savory, sweet and spice. To make this simple marinade combine oil, lime juice, honey, chili powder, cayenne pepper, salt and garlic powder in a large bowl or a zip top bag.
If marinading in a bowl be sure to cover tightly with plastic wrap to keep everything in the bowl and to not dry out the chicken. When the chicken is placed in a zip top bag with the marinade be sure to press out any excess air before sealing the bag.
Place the chicken in the marinade into the refrigerator for at least an hour or up to overnight before removing and cooking. The longer the chicken is allowed to marinade, the more flavor it will absorb before being cooked.
Grilled Chicken Thighs
Remove the chicken thighs from the marinade and allow any excess to drip back into the bowl or bag. Place the thighs onto a grill heated to medium-high, 400-425º F. The chicken thighs can also be cooked in a cast iron pan or cast iron grill pan as pictured above.
Cook the chicken for 3-4 minutes on each side, flipping once. The chicken thighs will take about 8-10 minutes to cook through. The chicken thighs are done when the juices run clear or the internal temperature reaches 165º F.
How to tell if Chicken Thighs are done
The easiest and most accurate way check for the doneness of the chicken is with an instant read thermometer. The temperature on the thermometer should read 165ºF. The USDA recommends cooking the chicken thighs to an internal temperature of 165ºF.
These are the Instant Read Thermometers I like to use: (affiliate links)
Once the chicken is done, remove from the grill or pan and loosely cover with a piece of foil for 5-10 minutes to allow the juices to redistribute before slicing or serving.
Chili Lime Chicken Recipe
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Chili Lime Chicken
Ingredients
- 8 boneless, skinless chicken thighs
- 1/3 cup olive oil
- 1/2 cup lime juice
- 2 tbsp honey
- 1 tbsp chili powder
- 1/4 tsp cayenne pepper
- 1/2 tsp salt
- 1/2 tsp garlic powder
Instructions
Chili Lime Marinade
- In a large bowl or zip top bag combine the olive oil, lime juice, honey and spices. Stir or shake to combine.
- Trim any excess fat or skin from the chicken thighs. Add to the marinade.
- Cover the bowl with plastic wrap or zip up the bag removing any excess air. Refrigerate for at least one hour or up to overnight.
Grilling Chicken Thighs
- Heat the grill to 400-425º F
- Remove the chicken from the marinade allow any excess to drip into the bowl or bag. Discard the marinade.
- Cook the chicken for 3-4 minutes per side until the internal temperature reaches 165º F or the juices run clear.
- Remove from the heat to a clean plate and loosely tent with foil. Allow to rest 5-10 minutes before serving.
Notes
- The best way to make sure the chicken is cooked through is with an instant read thermometer, the internal temperature should be 165º F
Nutrition
This Chili Lime Chicken Recipe is perfect for making grilled chicken thighs or even chicken breasts. The lime flavor adds a delicious tanginess to the chicken while the marinade is perfectly balanced out with the addition of honey while the chili powder adds a little spicy kick and loads of flavor.
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