Spicy Lime Chicken (Print)
Tender chicken thighs in a tangy-sweet bath of lime, honey, and chili, first seared then oven-finished with a thick glaze.
# Ingredients:
→ Chicken with Marinade
01 -
2 pounds of chicken thighs, no bones or skin
02 -
1/2 cup (121 g) of fresh lime juice
03 -
1/4 cup (85 g) honey
04 -
2 tablespoons of finely chopped fresh cilantro
05 -
2 tablespoons of garlic, minced well
06 -
1 tablespoon of chili powder
07 -
1 tablespoon of ground cumin
08 -
1 tablespoon of onion powder
09 -
1 teaspoon kosher salt
10 -
1/2 teaspoon ground cayenne pepper
11 -
2 tablespoons oil for cooking
# Steps:
01 -
Put lime juice, honey, cilantro, garlic, chili powder, cumin, onion powder, salt, and cayenne into a big bowl. Stir everything together. Toss in the chicken thighs, making sure they’re evenly covered. Pop on a lid, then chill in the fridge for at least 20 minutes or as long as 4 hours.
02 -
Turn your oven on to 400°F (204°C) so it warms up.
03 -
Pour cooking oil into a skillet that can go in the oven and heat it over medium to medium-high. Place the marinated chicken in the pan, saving the leftover marinade for later. Cook for 2-3 minutes on each side to get it golden brown, but don’t cook it through yet.
04 -
Move the skillet into your hot oven. Let the chicken bake for 8-10 minutes, or until the center reaches 165°F (74°C).
05 -
Pour the extra marinade into a saucepan. On medium heat, bring it to a boil. Lower the heat and simmer for 5-10 minutes until it turns thick and sticky.
06 -
Spread the thickened marinade over the baked chicken thighs. Serve them while they’re still warm.
# Additional Notes:
01 -
Letting the chicken marinate makes it juicier and more flavorful.
02 -
Tweak the flavor of the glaze by balancing the spice and sweetness the way you like.