Chili Lime Chicken Thighs (Print Version)
# Ingredients:
→ Marinade
01 -
2 pounds boneless skinless chicken thighs (approximately 6-8 thighs)
02 -
½ cup (121 g) lime juice, fresh or store-bought
03 -
¼ cup (85 g) honey
04 -
2 tablespoons chopped cilantro
05 -
2 tablespoons minced garlic
06 -
1 tablespoon chili powder
07 -
1 tablespoon ground cumin
08 -
1 tablespoon onion powder
09 -
1 teaspoon kosher salt
10 -
½ teaspoon cayenne pepper
11 -
2 tablespoons vegetable oil
# Instructions:
01 -
In a large bowl, combine lime juice, honey, cilantro, garlic, chili powder, cumin, onion powder, salt, and cayenne pepper. Mix thoroughly.
02 -
Add the chicken thighs to the bowl with the marinade. Cover and refrigerate for a minimum of 20 minutes, up to 4 hours.
03 -
Set the oven to 400°F.
04 -
Heat a large oven-safe skillet over medium to medium-high heat. Add vegetable oil. Once hot, place the marinated chicken into the skillet, reserving the excess marinade. Cook each side for 2-3 minutes until the chicken begins to brown.
05 -
Transfer the skillet with the chicken to the preheated oven. Bake for 8-10 minutes or until the chicken reaches an internal temperature of 165°F.
06 -
While the chicken is cooking, pour the reserved marinade into a medium saucepan. Heat over medium temperature until boiling. Reduce heat and simmer for 5-10 minutes, stirring occasionally, until the marinade thickens and achieves a sticky consistency.
07 -
Brush the thickened marinade over the cooked chicken. Serve warm and enjoy.
# Notes:
01 -
Ensure the chicken is evenly coated in the marinade for maximum flavor.