Description
This Chili Lime Grilled Chicken recipe features tender boneless skinless chicken thighs marinated in a zesty blend of chili powder, lime juice, garlic, and honey. Perfectly grilled to juicy perfection with a slight char, it’s a vibrant, flavorful dish ideal for summer cookouts or quick weeknight dinners. Garnished with fresh cilantro and a tangy marinade glaze, this dish combines sweet, spicy, and citrus notes in every bite.
Ingredients
Chicken:
- 1½ lb boneless skinless chicken thighs (about 6 thighs)
Marinade:
- 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 oregano
- ½ teaspoon black pepper
- ½ teaspoon sea salt
Garnish (optional):
- ¼ cup chopped fresh cilantro
Instructions
- Make the marinade: In a small bowl, whisk together olive oil, honey, sriracha, 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 glazing later, and cover and chill if not grilling immediately.
- Marinate the chicken: Place the chicken thighs in a bowl or large ziplock bag and pour the remaining marinade over them. Toss or massage the marinade into the chicken to ensure even coating. Marinate for at least 30 minutes and up to 4 hours in the refrigerator, but not longer to avoid the lime juice breaking down the meat too much.
- Bring chicken to room temperature: When ready to cook, take the chicken out of the fridge and let it sit at room temperature for 20-30 minutes to ensure even cooking.
- Preheat the grill: Heat your grill to medium-high heat, about 375-450°F (190-232°C).
- Grill the chicken: Place chicken thighs presentation side down on the grill. Cook for 5-7 minutes without moving until the chicken pulls away easily and grill marks form. Flip and cook another 5-7 minutes until the internal temperature reaches 165°F (74°C).
- Glaze the chicken: In the last 2-3 minutes of grilling, brush the reserved marinade on both sides for added flavor and a glossy finish.
- Rest and serve: Remove the chicken from the grill and let it rest for 5 minutes to allow juices to redistribute. Serve garnished with chopped fresh cilantro.
- Alternative stovetop cooking: Heat a large skillet over medium heat and add 1 tablespoon olive oil. When hot, place chicken thighs smooth side down and cook for 5-7 minutes per side until done. Brush with reserved marinade in the last 2 minutes of cooking. Rest 5 minutes before serving with cilantro.
Notes
- Marinate for at least 30 minutes to allow flavors to penetrate the chicken, but no longer than 4 hours to avoid breakdown from the acid in lime juice.
- Use a meat thermometer to check for doneness; chicken should reach an internal temperature of 165°F for safety.
- Reserve some marinade before adding chicken to use as a glaze during cooking.
- Can be cooked on a grill or stovetop skillet depending on availability and preference.
- For a spicier kick, increase sriracha or chili powder amounts.
- Serve with extra lime wedges or alongside rice and veggies for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
