Introducing our tantalizing Chili Lime Chicken recipe! Dive into succulent chicken thighs bathed in a zesty marinade of lime, honey, and spices, offering a burst of flavor in every bite. Discover the secrets to achieving tender, juicy perfection whether you choose to prepare it in an air fryer or on the grill. If you like dishes like this, make sure to check out our roasted blackened chicken.
Ingredients & Substitutions:
- Chicken: Opt for boneless, skinless chicken thighs for maximum flavor. Alternatively, chicken breasts can be used with slight adjustments to cooking times. Ensure chicken reaches an internal temperature of 165°F for thorough cooking.
- Lime Juice: Utilize freshly squeezed lime juice for optimal taste, approximately 4 medium limes, or opt for bottled juice as a substitute.
- Honey: Infuse the marinade with a touch of sweetness using honey.
- Cilantro: Enhance the marinade with cilantro for added depth of flavor. However, if unavailable or not preferred, cilantro can be omitted.
- Spices: Elevate the marinade with chili powder, cumin, onion powder, salt, and cayenne pepper. Adjust spice levels by omitting cayenne pepper for a milder taste.
Tips for Success
When makeing Chili Lime chicken there are a few tips for making sure the dish is a sucess every teime.
- Avoid marinating chicken for more than four hours to prevent the lime juice’s acidity from over-tenderizing the meat.
- While possible, we highly recommend pan-searing the chicken beforehand for an irresistible crust and enhanced flavor profile. Adjust cooking times accordingly if skipping this step.
How To Store Chili Lime Chicken
- Allow chicken to cool to room temperature before refrigerating in an airtight container. Enjoy within 3-4 days.
- Preserve leftover marinade separately in an airtight container in the refrigerator. Reheat chicken via microwave, stovetop, or oven, and bring marinade to a boil before serving.
Chili Lime Chicken
Ingredients
- 2 pounds boneless skinless chicken thighs (about 6-8 thighs)
- ½ cup lime juice fresh or store-bought
- ¼ cup honey
- 2 tablespoons chopped cilantro
- 2 tablespoons minced garlic
- 1 tablespoon chili powder
- 1 tablespoon onion powder
- 2 teaspoons cumin
- 1 teaspoon kosher salt
- ½ teaspoon cayenne pepper
- 2 tablespoons vegetable oil
Instructions
- In a large bowl, combine lime juice, honey, chopped cilantro, minced garlic, chili powder, onion powder, cumin, salt, and cayenne pepper. Mix well.
- Add the chicken thighs to the bowl, ensuring they are coated with the marinade. Cover the bowl and refrigerate for at least 20 minutes, up to 4 hours.
- Preheat your oven to 400°F (200°C).
- Heat vegetable oil in a large oven-safe skillet over medium to medium-high heat.
- Once the oil is hot, add the marinated chicken thighs to the skillet, reserving any excess marinade.
- Sear the chicken for 2-3 minutes on each side, or until they start to brown. They won’t be fully cooked at this stage.
- Transfer the skillet to the preheated oven and bake for 8-10 minutes, or until the chicken reaches an internal temperature of 165°F (75°C).
- While the chicken is baking, pour the reserved marinade into a medium saucepan over medium heat.
- Bring the marinade to a boil, then reduce the heat and simmer for 5-10 minutes, or until it thickens and becomes sticky.
- Once the chicken is cooked, brush the thickened marinade over the top before serving.
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