A few weeks ago, I decided to try something new on the grill, and boy, am I glad I did! These Grilled Chili Lime Chicken Thighs turned out juicy, tangy, and with just the right kick of heat. It’s the kind of dish that smells incredible while cooking and tastes even better.
I couldn’t stop eating it, and neither could my family! Now, I’m sharing the recipe so you can experience this flavorful delight at home.
Credit: cookinginmygenes
Ingredients
Here is everything you’ll need to whip up this delicious grilled chicken recipe. Each ingredient serves a purpose, adding layers of flavor to the chicken.
For the marinade:
- 3 limes, juice and zest (about 1/3 cup juice and 3 teaspoons zest): Fresh lime is the star here, providing that zesty, citrusy brightness.
- 3 tablespoons balsamic vinegar: Adds depth and a slight sweetness to balance the acidity.
- 3 tablespoons maple syrup: For a subtle sweetness and a perfect caramelized glaze on the grill. Feel free to substitute honey if needed.
- 2 tablespoons vegetable oil: Helps distribute the marinade evenly and enhances browning.
- 1 tablespoon chili powder: Gives the dish its signature mild heat. Adjust to your preferred spice level.
- 2 teaspoons garlic powder: Enhances savoriness and ensures garlic flavor infuses into every bite.
- 2 teaspoons ground paprika (mild or smoked): Adds color and an earthy undertone.
- 1 teaspoon ground cumin: Provides a warm, nutty flavor that pairs perfectly with spices.
- 1 teaspoon sea salt and 1 teaspoon black pepper: Elevates all the flavors.
For the chicken:
- 12 medium boneless, skinless chicken thighs
Note: This recipe serves about six people, with two chicken thighs per serving.
Variations
Want to customize the recipe? No problem! Here are a few simple swaps and tweaks you can try:
- Dairy-free option: This recipe is naturally dairy-free, so you’re good to go!
- Low-carb modification: Reduce the maple syrup to 1 tablespoon if you’re cutting carbs.
- Extra heat: Add a pinch of cayenne pepper for those who love extra spice.
- Fresh herbs: Toss in some finely chopped cilantro or parsley for a boost of freshness.
- Protein swap: This marinade works wonderfully with chicken breasts, drumsticks, or even tofu if you’re vegetarian.
For another flavorful chicken dish, you might want to try this Mexican Chicken Adobo Recipe for a tangy and spicy delight.
Cooking Time
Here’s a quick guide to how long this recipe will take:
- Prep Time: 10 minutes
- Marinating Time: At least 4 hours (or overnight for better flavor!)
- Cooking Time: 15 minutes
- Total Time: 4 hours 25 minutes (including marinating)
Equipment You Need
To make these chicken thighs, you’ll need the following gear:
- Mixing bowl: To mix up and hold the marinade.
- Whisk: Ensures the marinade ingredients are fully combined.
- Tongs: Helps place and flip the chicken on the grill safely.
- Grill (or grill pan): Essential for that smoky, charred flavor.
- Instant-read thermometer: Ensures your chicken is perfectly cooked at 165°F.
- Paper towels and tongs: For oiling the grates with ease.
How to Make Grilled Chili Lime Chicken Thighs?
Making these chicken thighs is a breeze! Just follow these simple steps for a tasty dish that’s sure to impress.
Marinate the Chicken
Start by making your marinade. Grab a large bowl and whisk together the lime juice, zest, balsamic vinegar, maple syrup, vegetable oil, and all your spices. Once mixed, toss in your chicken thighs. Use your hands to massage the marinade into the meat, ensuring every piece is well-coated. Cover the bowl with plastic wrap and refrigerate for at least four hours. Overnight works even better, letting those flavors seep deeper into the meat.
Prep the Grill
When you’re ready to cook, preheat your grill to medium-high heat. This is about 400°F. While it heats, lightly oil the grill grates to prevent sticking. Use tongs to hold a paper towel soaked in vegetable oil and wipe it across the grates. Just a small layer of oil will do the trick without causing flare-ups.
Grill the Chicken
Remove the chicken from the marinade, letting the excess drip off before placing it on the grill. Space the thighs about an inch apart for even cooking. Close the grill lid and cook for 6-7 minutes on one side. Flip and cook the other side for another 6-7 minutes. Remember, the chicken is done when the internal temperature hits 165°F. Use your thermometer and check the thickest part to be sure.
Rest and Serve
Once done, transfer the chicken to a platter and rest it for five minutes. This locks in the juices and keeps the meat tender. Serve with lime wedges for a burst of fresh citrus right before eating.
Credit: lecremedelacrumb
Additional Tips for Making this Recipe Better
From my experience, a few small tricks can make this recipe even tastier:
- Use fresh lime juice: Bottled lime juice just doesn’t compare in flavor.
- Marinate overnight: The longer the chicken soaks, the better the taste.
- Don’t rush the resting: Five minutes is the magic number to keep the chicken juicy.
- Check your spices: Taste the marinade before adding the chicken. Adjust to your liking!
- Clean the grill before cooking: This ensures you get clean char marks and prevents sticking.
If you’re a fan of baked dishes, you might also enjoy this Chicken Parmesan Casserole Recipe for a hearty, cheesy twist.
How to Serve Grilled Chili Lime Chicken Thighs
Presentation is everything! Arrange the grilled chicken thighs on a serving platter and garnish with lime wedges and a sprinkle of fresh cilantro. This dish pairs beautifully with light side dishes like watermelon salad, grilled veggies, or a simple pasta salad. For an extra touch, serve it in tacos or wraps with a dollop of sour cream or guacamole.
Nutritional Information
Here’s a quick rundown of the nutrition per serving (two chicken thighs):
- Calories: 352
- Protein: 36g
- Carbohydrates: 19g
- Fat: 16g
Make Ahead and Storage
Got leftovers or want to meal prep? Here’s what to do:
- Refrigerating: Store cooked chicken in an airtight container in the fridge. It’ll stay fresh for up to 4 days.
- Freezing: Freeze the chicken for up to 3 months. Thaw in the fridge overnight when ready to eat.
- Reheating: Warm on the grill or in a microwave for best results. Add a splash of lime juice to freshen it up.
Why You’ll Love This Recipe
This grilled chicken is a must-try for so many reasons:
- Packed with flavor: Each bite is a zesty, smoky, slightly sweet explosion of taste.
- Simple to prepare: The marinade does all the hard work while you relax.
- Versatile: Works with various proteins and can be served in endless ways.
- Great for gatherings: It’s perfect for barbecues, picnics, or family dinners.
- Healthy yet indulgent: It’s loaded with flavor without feeling heavy.
Try this Grilled Chili Lime Chicken Thighs recipe, and you’ll see why it’s become a favorite in my home. Whether you’re firing up the grill for family or friends, it’s sure to leave everyone asking for seconds! You can also enjoy similar chicken recipes for more inspiration.
Grilled Chili Lime Chicken Thighs Recipe
A few weeks ago, I decided to try something new on the grill, and boy, am I glad I did! These Grilled Chili Lime Chicken Thighs turned out juicy, tangy, and with just the right kick of heat.
Ingredients
- 3 limes, juice and zest (about 1/3 cup juice and 3 teaspoons zest): Fresh lime is the star here, providing that zesty, citrusy brightness.
- 3 tablespoons balsamic vinegar: Adds depth and a slight sweetness to balance the acidity.
- 3 tablespoons maple syrup: For a subtle sweetness and a perfect caramelized glaze on the grill. Feel free to substitute honey if needed.
- 2 tablespoons vegetable oil: Helps distribute the marinade evenly and enhances browning.
- 1 tablespoon chili powder: Gives the dish its signature mild heat. Adjust to your preferred spice level.
- 2 teaspoons garlic powder: Enhances savoriness and ensures garlic flavor infuses into every bite.
- 2 teaspoons ground paprika (mild or smoked): Adds color and an earthy undertone.
- 1 teaspoon ground cumin: Provides a warm, nutty flavor that pairs perfectly with spices.
- 1 teaspoon sea salt and 1 teaspoon black pepper: Elevates all the flavors.
- For the chicken:
- 12 medium boneless, skinless chicken thighs
Instructions
- Start by making your marinade. Grab a large bowl and whisk together the lime juice, zest, balsamic vinegar, maple syrup, vegetable oil, and all your spices. Once mixed, toss in your chicken thighs.
- Use your hands to massage the marinade into the meat, ensuring every piece is well-coated. Cover the bowl with plastic wrap and refrigerate for at least four hours. Overnight works even better, letting those flavors seep deeper into the meat.
- When you’re ready to cook, preheat your grill to medium-high heat. This is about 400°F. While it heats, lightly oil the grill grates to prevent sticking. Use tongs to hold a paper towel soaked in vegetable oil and wipe it across the grates. Just a small layer of oil will do the trick without causing flare-ups.
- Remove the chicken from the marinade, letting the excess drip off before placing it on the grill. Space the thighs about an inch apart for even cooking. Close the grill lid and cook for 6-7 minutes on one side.
- Flip and cook the other side for another 6-7 minutes. Remember, the chicken is done when the internal temperature hits 165°F. Use your thermometer and check the thickest part to be sure.
- Once done, transfer the chicken to a platter and rest it for five minutes. This locks in the juices and keeps the meat tender. Serve with lime wedges for a burst of fresh citrus right before eating.
Notes
- Use fresh lime juice: Bottled lime juice just doesn’t compare in flavor.
- Marinate overnight: The longer the chicken soaks, the better the taste.
- Don’t rush the resting: Five minutes is the magic number to keep the chicken juicy.
- Check your spices: Taste the marinade before adding the chicken. Adjust to your liking!
- Clean the grill before cooking: This ensures you get clean char marks and prevents sticking.
