Description
Chili Lime Chicken features tender boneless skinless chicken thighs marinated in a vibrant mix of lime juice, honey, and a blend of spices. The chicken is first seared in a hot skillet to lock in flavors and then finished in the oven to achieve juicy, perfectly cooked meat. A sticky glaze made from the reduced marinade is brushed over the chicken for an extra layer of sweet, tangy, and spicy goodness. This dish is ideal for a flavorful and satisfying dinner that’s easy to prepare and bursting with fresh zest and a hint of heat.
Ingredients
Chicken
- 2 pounds boneless skinless chicken thighs (about 6-8 thighs)
Marinade
- ½ cup (121 g) lime juice, fresh or store-bought
- ¼ cup (85 g) honey
- 2 tablespoons chopped cilantro
- 2 tablespoons garlic, minced
- 1 tablespoon chili powder
- 1 tablespoon cumin
- 1 tablespoon onion powder
- 1 teaspoon kosher salt
- ½ teaspoon cayenne pepper
Cooking
- 2 tablespoons vegetable oil
Instructions
- Prepare the Marinade: In a large bowl, combine lime juice, honey, chopped cilantro, minced garlic, chili powder, cumin, onion powder, kosher salt, and cayenne pepper. Mix thoroughly to create a flavorful marinade.
- Marinate the Chicken: Add the boneless skinless chicken thighs to the marinade. Ensure each piece is evenly coated. Cover the bowl and refrigerate for at least 20 minutes, up to 4 hours, allowing the chicken to absorb the vibrant flavors.
- Preheat Oven and Skillet: When ready to cook, preheat your oven to 400°F (204°C). Heat an oven-safe skillet over medium to medium-high heat and add vegetable oil.
- Sear the Chicken: Once the oil is hot, place the marinated chicken thighs in the skillet, reserving the excess marinade. Cook the chicken for 2-3 minutes on each side until browned. Note that the chicken will not be fully cooked at this stage.
- Bake the Chicken: Transfer the skillet with the seared chicken to the preheated oven. Bake for 8-10 minutes, or until the internal temperature of the chicken reaches 165°F (74°C), ensuring it is fully cooked and juicy.
- Reduce the Marinade to a Glaze: While the chicken cooks, pour the reserved marinade into a medium saucepan over medium heat. Bring it to a boil, then reduce to a simmer. Let it cook for 5-10 minutes until it thickens into a sticky glaze.
- Glaze the Chicken: Remove the baked chicken from the oven and brush the thickened sticky marinade over the thighs generously. Serve the chili lime chicken warm for the best flavor and texture.
Notes
- Air Fryer Instructions: After marinating, place chicken thighs in the air fryer basket (work in batches if needed). Air fry at 380°F for 14-16 minutes, flipping halfway through, until internal temperature reaches 165°F. Boil and reduce the marinade as directed, then brush over cooked chicken.
- Grilling Instructions: Marinate as directed. Preheat grill to medium-high heat. Grill chicken for 6-8 minutes per side or until internal temperature reaches 165°F. Boil and reduce marinade to a glaze and brush onto chicken during the last few minutes of grilling for extra flavor.
- The marinade can be adjusted in spice level by modifying the amount of chili powder and cayenne pepper to fit your heat preference.
- For a thicker glaze, allow the marinade to reduce slightly longer, but be careful not to burn it.
- Use an instant-read thermometer to check for doneness accurately, ensuring safe and juicy chicken.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner, Main Course
- Method: Baking
- Cuisine: American
