These Chile Lime Chicken Thighs combine smoky chile warmth with bright lime zest for a juicy, crispy-skinned weeknight hero. The marinade infuses incredible flavor with minimal effort, balancing heat, tang, and savory succulence. It’s a versatile staple that fills your kitchen with an amazing aroma and delivers every time.
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Why You’ll Love This Chile Lime Chicken Thighs
- Bold flavor, minimal effort: The marinade does the work for you.
- Crispy skin, juicy meat: Rendered fat creates a golden, crackly exterior.
- Incredibly versatile: Serve with rice, salad, tacos, or roasted veggies.
- Dreamy leftovers: Flavors deepen overnight for easy next-day meals.
Ingredients & Tools
- 8 bone-in, skin-on chicken thighs (about 1.5–2 lbs total)
- 3 tbsp olive oil, divided
- Juice of 2 large limes (about ¼ cup)
- Zest of 1 lime
- 2 tsp chili powder
- 1 tsp smoked paprika
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp ground cumin
- ¼–½ tsp cayenne pepper (adjust to your heat preference)
- 1½ tsp kosher salt
- ½ tsp freshly cracked black pepper
- 2 tbsp chopped fresh cilantro, for garnish
- 1 lime, cut into wedges, for serving
Tools: A large bowl or zip-top bag for marinating, a reliable cast-iron skillet or heavy-bottomed oven-safe pan, and tongs.
Notes: Don’t be shy with the lime zest—it packs a powerful aromatic punch. Using a mix of chili powder and smoked paprika gives a deep, smoky base that pairs beautifully with the citrus.
Nutrition (per serving)
| Calories: | 320 kcal |
| Protein: | 28 g |
| Fat: | 22 g |
| Carbs: | 3 g |
| Fiber: | 1 g |
Serves: 4 | Prep Time: 10 minutes (plus 30 minutes marinating) | Cook Time: 25–30 minutes | Total Time: 40 minutes (plus marinating)
Before You Start: Tips & Ingredient Notes
- Bone-in, skin-on is non-negotiable here. The bone helps the meat cook evenly and stay incredibly juicy, while the skin is your ticket to that irresistible crispy texture. If you use boneless, skinless thighs, you’ll miss out on the best part!
- Fresh lime juice makes all the difference. Please, I’m begging you, don’t use the bottled stuff. The flavor is brighter, more complex, and it doesn’t have that slightly bitter aftertaste. You’ll notice the improvement immediately.
- Don’t rush the marinating time. Even 30 minutes will impart a lot of flavor, but if you can let it go for a couple of hours (or even overnight), the chicken will be even more deeply seasoned and tender.
- Pat your chicken thighs completely dry. Before you add the marinade, use paper towels to thoroughly dry the skin. This is the secret to getting that skin super crispy instead of steaming it.
How to Make Chile Lime Chicken Thighs
Step 1: First, you’ll want to make your marinade. In a large bowl, whisk together 2 tablespoons of the olive oil, the fresh lime juice, lime zest, chili powder, smoked paprika, garlic powder, onion powder, cumin, cayenne, salt, and black pepper. It should form a lovely, fragrant, reddish-orange paste. Give it a taste—you should get an immediate hit of citrus followed by the warm, smoky spices.
Step 2: Now, prepare your chicken. Using paper towels, pat the chicken thighs completely dry on both sides, paying special attention to the skin. This is a crucial step for crispiness! Add the dried chicken thighs to the bowl with the marinade. Using your hands (I like to wear disposable gloves for this), massage the marinade into every nook and cranny, making sure to get it under the skin a little bit too. Cover the bowl and let it marinate in the refrigerator for at least 30 minutes, or up to 8 hours.
Step 3: When you’re ready to cook, preheat your oven to 400°F (200°C). Take the chicken out of the fridge and let it sit at room temperature for about 15 minutes while the oven heats up. This helps it cook more evenly. Heat your cast-iron or oven-safe skillet over medium-high heat and add the remaining 1 tablespoon of olive oil.
Step 4: Once the oil is shimmering, carefully place the chicken thighs in the skillet, skin-side down. You should hear a satisfying sizzle. Resist the urge to move them! Let them cook undisturbed for 8–10 minutes. This initial sear is what renders the fat and creates that gorgeous, golden-brown, crispy skin. You’ll notice the color change creeping up the sides of the thighs.
Step 5: After 8–10 minutes, use tongs to peek underneath. The skin should be deeply browned and release easily from the pan. If it sticks, give it another minute or two. Flip the thighs so they are now skin-side up. Immediately transfer the entire skillet to your preheated oven.
Step 6: Roast for 15–20 minutes, or until the chicken is cooked through. The safest way to check is with an instant-read thermometer inserted into the thickest part of the thigh (without touching the bone); it should read 165°F (74°C). The juices should also run clear. The skin will look even crispier and the aroma will be absolutely intoxicating.
Step 7: Carefully remove the skillet from the oven—remember, the handle will be extremely hot! Transfer the chicken thighs to a serving platter and let them rest for 5 minutes. This allows the juices to redistribute throughout the meat, ensuring every bite is succulent. Right before serving, sprinkle with the fresh chopped cilantro and serve with the lime wedges for an extra squeeze of bright acidity.
Storage & Freshness Guide
- Fridge: Store cooled leftovers in an airtight container for up to 4 days.
- Freezer: Freeze in a sealed bag or container for up to 3 months. Thaw in fridge before reheating.
- Reviving: Reheat in a 350°F oven for 10–15 minutes to maintain crispiness; avoid the microwave.
Serving Suggestions
Complementary Dishes
- Cilantro-Lime Rice — The fresh, herby notes in the rice mirror the flavors in the chicken and soak up any delicious pan juices beautifully.
- Charred Corn and Black Bean Salad — This adds a sweet, smoky, and hearty element that turns the meal into a vibrant feast.
- Simple Avocado Salad — Creamy slices of avocado with a little red onion and a lime vinaigrette provide a cool, rich contrast to the spicy chicken.
Drinks
- Classic Margarita — The tequila and lime are a natural pairing for the chile and citrus flavors on the plate.
- Ice-Cold Mexican Lager — A crisp, light beer is perfect for cutting through the richness and spice of the dish.
- Sparkling Water with Lime — A simple, refreshing non-alcoholic option that cleanses the palate between each flavorful bite.
Something Sweet
- Mango Sorbet — The sweet, tropical fruitiness is a fantastic way to cool down your palate after the spicy, zesty main course.
- Key Lime Pie — Doubling down on the lime theme is never a bad idea, especially with a creamy, tart dessert.
- Dulce de Leche Flan — The rich, caramel creaminess provides a luxurious and smooth finish that balances the boldness of the meal.
Top Mistakes to Avoid
- Mistake: Not drying the chicken skin. If the skin is wet, it will steam in the pan instead of searing, and you’ll end up with rubbery, pale skin instead of that crave-worthy crispiness.
- Mistake: Moving the chicken too soon. When you first place the thighs in the hot pan skin-side down, you have to let them be. Moving them around will tear the skin and prevent that perfect sear from forming.
- Mistake: Skipping the rest time. I know it’s tempting to dig right in, but if you cut into the chicken immediately, all those precious juices will run out onto the plate, leaving the meat drier than it should be.
- Mistake: Using low heat. You need a good, solid medium-high heat to properly render the fat and crisp the skin. If your pan isn’t hot enough, the chicken will stew in its own fat.
Expert Tips
- Tip: Get under the skin. When you’re marinating, gently loosen the skin from the meat with your fingers and rub a little of the marinade directly onto the meat. This infuses flavor right into the heart of the thigh.
- Tip: Use the pan drippings. After removing the chicken, you’ll have incredible, flavorful fat and browned bits in the skillet. Add a splash of chicken broth or even a little more lime juice, scrape it up, and you have an instant, no-effort sauce to drizzle over everything.
- Tip: Finish with flaky salt. Right after the chicken comes out of the oven, sprinkle a tiny bit of flaky sea salt over the crispy skin. It adds a wonderful textural crunch and a final pop of salinity.
- Tip: For extra-charred skin, use the broiler. If your skin isn’t as crispy as you’d like after baking, pop the skillet under the broiler for the last 1-2 minutes. Watch it like a hawk—it can burn in seconds!
FAQs
Can I make this with chicken breasts?
You can, but the result will be quite different. Chicken breasts are leaner and can dry out more easily, especially with the longer cooking time needed for bone-in pieces. If you do use them, I’d recommend boneless, skinless breasts and reducing the oven time significantly, cooking just until they hit 165°F. You’ll miss out on the crispy skin, but the flavor will still be great.
How long can I marinate the chicken?
The acid in the lime juice is the limiting factor here. For the best texture, I wouldn’t go longer than 8 hours. If left too long, the acid will start to “cook” the outer layer of the meat, giving it a slightly mushy, chalky texture. The sweet spot is between 30 minutes and 4 hours.
My spice rub is burning in the pan. What did I do wrong?
This usually means your heat is too high. You want a solid medium-high, but if you see black specks forming or smell burning, your burner might be running hot. Don’t worry! Just flip the chicken a minute or two early and transfer it to the oven. The sugars in the spice rub can caramelize quickly, so it’s all about finding the right heat level for your specific stove.
Can I cook this entirely on the stovetop?
Absolutely. After the initial skin-side sear, flip the thighs, reduce the heat to medium-low, cover the skillet, and let them cook for another 15-20 minutes, until done. The skin won’t be *quite* as crisp all over as the oven method, but it’s a great alternative if your oven is occupied.
What’s the best way to store and reheat leftovers?
Store cooled leftovers in an airtight container in the fridge for up to 4 days. To reheat and keep the skin crispy, avoid the microwave. Instead, place them on a baking sheet and warm them in a 350°F oven for 10-15 minutes, or until hot. You can even give them a quick minute under the broiler to re-crisp the skin.
Chile Lime Chicken Thighs
Make juicy, crispy Chile Lime Chicken Thighs with this easy recipe. Perfect for a quick weeknight dinner with bold flavor. Get the recipe now!
Ingredients
For the marinade and chicken:
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8 count bone-in, skin-on chicken thighs (about 1.5–2 lbs total)
-
3 tbsp olive oil (divided)
-
0.25 cup Juice of 2 large limes
-
1 count Zest of 1 lime
-
2 tsp chili powder
-
1 tsp smoked paprika
-
1 tsp garlic powder
-
0.5 tsp onion powder
-
0.5 tsp ground cumin
-
0.25 tsp cayenne pepper (adjust to your heat preference)
-
1.5 tsp kosher salt
-
0.5 tsp freshly cracked black pepper
-
2 tbsp chopped fresh cilantro (for garnish)
-
1 count lime (cut into wedges, for serving)
Instructions
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First, you’ll want to make your marinade. In a large bowl, whisk together 2 tablespoons of the olive oil, the fresh lime juice, lime zest, chili powder, smoked paprika, garlic powder, onion powder, cumin, cayenne, salt, and black pepper. It should form a lovely, fragrant, reddish-orange paste. Give it a taste—you should get an immediate hit of citrus followed by the warm, smoky spices.01
-
Now, prepare your chicken. Using paper towels, pat the chicken thighs completely dry on both sides, paying special attention to the skin. This is a crucial step for crispiness! Add the dried chicken thighs to the bowl with the marinade. Using your hands (I like to wear disposable gloves for this), massage the marinade into every nook and cranny, making sure to get it under the skin a little bit too. Cover the bowl and let it marinate in the refrigerator for at least 30 minutes, or up to 8 hours.02
-
When you’re ready to cook, preheat your oven to 400°F (200°C). Take the chicken out of the fridge and let it sit at room temperature for about 15 minutes while the oven heats up. This helps it cook more evenly. Heat your cast-iron or oven-safe skillet over medium-high heat and add the remaining 1 tablespoon of olive oil.03
-
Once the oil is shimmering, carefully place the chicken thighs in the skillet, skin-side down. You should hear a satisfying sizzle. Resist the urge to move them! Let them cook undisturbed for 8–10 minutes. This initial sear is what renders the fat and creates that gorgeous, golden-brown, crispy skin. You’ll notice the color change creeping up the sides of the thighs.04
-
After 8–10 minutes, use tongs to peek underneath. The skin should be deeply browned and release easily from the pan. If it sticks, give it another minute or two. Flip the thighs so they are now skin-side up. Immediately transfer the entire skillet to your preheated oven.05
-
Roast for 15–20 minutes, or until the chicken is cooked through. The safest way to check is with an instant-read thermometer inserted into the thickest part of the thigh (without touching the bone); it should read 165°F (74°C). The juices should also run clear. The skin will look even crispier and the aroma will be absolutely intoxicating.06
-
Carefully remove the skillet from the oven—remember, the handle will be extremely hot! Transfer the chicken thighs to a serving platter and let them rest for 5 minutes. This allows the juices to redistribute throughout the meat, ensuring every bite is succulent. Right before serving, sprinkle with the fresh chopped cilantro and serve with the lime wedges for an extra squeeze of bright acidity.07
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