Chili Lime Chicken
Zesty Chili Lime Chicken: Succulent thighs marinated in lime, honey, and spices, seared, then baked and glazed for perfection
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.