Description
Chili lime chicken brings zesty Mexican-inspired flavors straight to your dinner table with minimal effort and maximum deliciousness. Tender chicken marinated in tangy lime and spicy chili creates an easy weeknight meal that sparks serious flavor excitement.
Ingredients
Scale
Proteins:
- 2 pounds boneless skinless chicken thighs
Liquids and Sweeteners:
- ½ cup lime juice
- ¼ cup honey
- 2 tablespoons vegetable oil
Seasonings and Herbs:
- 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
Instructions
- Create a zesty marinade by whisking ½ cup lime juice, ¼ cup honey, 2 tablespoons chopped cilantro, 2 tablespoons minced garlic, 1 tablespoon chili powder, 1 tablespoon cumin, 1 tablespoon onion powder, 1 teaspoon kosher salt, and ½ teaspoon cayenne pepper in a large mixing bowl.
- Submerge 2 pounds of boneless skinless chicken thighs completely in the marinade, ensuring each piece is evenly coated. Refrigerate for 30-45 minutes to allow flavors to penetrate the meat.
- Remove chicken from refrigerator 15 minutes before cooking to bring to room temperature. Pat each thigh dry with paper towels to remove excess marinade.
- Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat (375°F). Place chicken thighs into the hot pan, leaving space between each piece.
- Cook chicken for 6-7 minutes on the first side until a golden-brown crust forms. Flip each thigh and continue cooking for an additional 6-7 minutes.
- Check internal temperature with a meat thermometer – chicken should reach 165°F at the thickest part. Remove from heat and let rest for 3-4 minutes before slicing.
- Slice chicken against the grain and garnish with extra chopped cilantro if desired. Serve immediately with your favorite accompaniments.
Notes
- Let the chicken marinate longer for deeper flavor, up to 4 hours in the refrigerator for maximum taste infusion.
- Use a meat thermometer to ensure chicken reaches 165°F internally, guaranteeing safe and perfectly cooked protein.
- For a low-carb version, replace honey with a sugar-free sweetener like stevia or monk fruit to maintain the marinade’s balance.
- Swap chicken thighs with chicken breasts if preferred, but reduce cooking time to prevent drying out the leaner meat.
- Prep Time: 30 minutes
- Cook Time: 12-16 minutes
- Category: Chicken
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 6 to 8
- Calories: 245 kcal
- Sugar: 7 g
- Sodium: 320 mg
- Fat: 12 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 8.5 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 1.5 g
- Protein: 26 g
- Cholesterol: 85 mg