Go Back
Plate of Chili Lime Chicken Thighs with white rice, fresh salsa, and lime wedges on a white dish.
Linda

Chili Lime Chicken Thighs

Juicy, crispy chicken thighs with a bright, spicy glaze that comes together in one skillet for weeknight dinner magic.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Mexican-Inspired
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 2 lbs bone-in, skin-on chicken thighs about 4-6 thighs, patted dry
  • 1 tsp kosher salt
  • 0.5 tsp black pepper freshly ground
Chili Lime Glaze
  • 2 lime zested and juiced
  • 2 tbsp honey
  • 1 tbsp olive oil plus more for searing
  • 3 cloves garlic minced
  • 1 tsp chipotle chili powder
  • 0.5 tsp ground cumin
Garnish
  • 0.25 cup fresh cilantro chopped
  • 4 lime wedges for serving

Equipment

  • 12-inch cast iron or oven-safe skillet
  • Microplane or fine grater
  • Instant-Read Thermometer

Method
 

Prep
  1. In a small bowl, whisk together lime zest, lime juice, honey, 1 tablespoon olive oil, minced garlic, chipotle chili powder, and cumin. Set aside.
  2. Pat chicken thighs completely dry with paper towels. This is crucial for crispy skin. Season both sides generously with kosher salt and black pepper.
Cook
  1. Heat a thin layer of olive oil in a 12-inch cast iron skillet over medium-high heat until shimmering. Place chicken skin-side down and cook without moving for 6-7 minutes until the skin is deep golden and releases easily from the pan. Flip and cook 2 minutes more.
  2. Pour the chili lime glaze evenly over the chicken. Transfer skillet to a 425F oven and roast for 12-15 minutes until an instant-read thermometer inserted into the thickest part reads 165F and the glaze is bubbling and slightly caramelized.
  3. Remove from oven and let rest 5 minutes. The glaze will thicken as it cools. Spoon pan sauce over the chicken, sprinkle with cilantro, and serve with lime wedges.

Notes

For extra crispy skin, refrigerate the seasoned chicken uncovered on a wire rack for 2-24 hours before cooking. This dries the skin dramatically. No chipotle chili powder? Use regular chili powder plus a pinch of cayenne. These thighs are excellent over cilantro-lime rice or tucked into warm corn tortillas with sliced avocado.