Chili Lime Baked Chicken Thighs – Bright, Juicy, and Easy

This recipe brings big flavor with little effort. Chili and lime do the heavy lifting, giving juicy chicken thighs a bold, tangy kick that tastes like you fussed way more than you did. The marinade comes together in minutes, and the oven does the rest.

It’s weeknight-friendly, great for meal prep, and flexible enough to pair with rice, salads, or roasted veggies. If you like a little heat with a refreshing citrus finish, this one’s for you.

Chili Lime Baked Chicken Thighs - Bright, Juicy, and Easy

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Ingredients Method

Ingredients

  

• 6 bone-in, skin-on chicken thighs (about 2 to 2.5 pounds)
• 2 limes (zest and juice)
• 2 tablespoons olive oil
• 1 tablespoon honey (or maple syrup)
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika (regular paprika works too)
• 1/2 to 1 teaspoon crushed red pepper flakes (adjust to taste)
• 3 garlic cloves, minced (or 1 teaspoon garlic powder)
• 1 teaspoon kosher salt (plus more to taste)
• 1/2 teaspoon black pepper
• Fresh cilantro, chopped, for garnish (optional)
• Lime wedges, for serving (optional)

Method

 

1. Prep the pan and oven. Heat your oven to 425°F (220°C). Line a sheet pan with foil or parchment for easy cleanup. Place a wire rack on top if you have one to help the skin crisp.
2. Make the marinade. In a bowl, whisk together lime zest, lime juice, olive oil, honey, chili powder, cumin, smoked paprika, red pepper flakes, garlic, salt, and black pepper. Taste and adjust salt or lime if needed.
3. Pat the chicken dry. Use paper towels to remove excess moisture from the thighs. Dry skin equals crisp skin, so don’t skip this step.
4. Coat the chicken. Add the thighs to the bowl and toss until every surface is well coated. For extra flavor, gently loosen the skin and rub some marinade underneath.
5. Marinate (optional but ideal). If you have time, marinate for 20–30 minutes at room temperature or up to 8 hours in the fridge. If marinating longer than 30 minutes, cover and refrigerate.
6. Arrange and bake. Place the thighs skin-side up on the prepared pan. Spoon any extra marinade over the meat (not the skin). Bake for 30–35 minutes, rotating the pan once halfway.
7. Finish under the broiler. For extra crisp skin and slight char, broil on high for 1–3 minutes at the end. Keep a close eye to avoid burning.
8. Check for doneness. The thickest part should reach 175°F (79°C) for tender, juicy thighs. The juices should run clear.
9. Rest and garnish. Let the chicken rest 5 minutes to lock in juices. Sprinkle with cilantro and serve with lime wedges for a fresh squeeze on top.

Why This Recipe Works

The combination of lime juice and chili powder builds layers of flavor without complicating the process. The acid from the lime tenderizes the chicken while adding brightness, and the spice blend works its way into every bite.

Bone-in, skin-on thighs stay moist in the oven and crisp up beautifully, even with a short cook time. A small amount of honey rounds out the tartness and helps caramelize the edges. It’s a reliable formula: bold seasoning, juicy meat, and a hot oven.

What You’ll Need

• 6 bone-in, skin-on chicken thighs (about 2 to 2.5 pounds)
• 2 limes (zest and juice)
• 2 tablespoons olive oil
• 1 tablespoon honey (or maple syrup)
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika (regular paprika works too)
• 1/2 to 1 teaspoon crushed red pepper flakes (adjust to taste)
• 3 garlic cloves, minced (or 1 teaspoon garlic powder)
• 1 teaspoon kosher salt (plus more to taste)
• 1/2 teaspoon black pepper
• Fresh cilantro, chopped, for garnish (optional)
• Lime wedges, for serving (optional)

Instructions

1. Prep the pan and oven. Heat your oven to 425°F (220°C).

   Line a sheet pan with foil or parchment for easy cleanup. Place a wire rack on top if you have one to help the skin crisp.

2. Make the marinade. In a bowl, whisk together lime zest, lime juice, olive oil, honey, chili powder, cumin, smoked paprika, red pepper flakes, garlic, salt, and black pepper. Taste and adjust salt or lime if needed.
3. Pat the chicken dry. Use paper towels to remove excess moisture from the thighs. Dry skin equals crisp skin, so don’t skip this step.
4. Coat the chicken. Add the thighs to the bowl and toss until every surface is well coated.

   For extra flavor, gently loosen the skin and rub some marinade underneath.

5. Marinate (optional but ideal). If you have time, marinate for 20–30 minutes at room temperature or up to 8 hours in the fridge. If marinating longer than 30 minutes, cover and refrigerate.
6. Arrange and bake. Place the thighs skin-side up on the prepared pan. Spoon any extra marinade over the meat (not the skin).

   Bake for 30–35 minutes, rotating the pan once halfway.

7. Finish under the broiler. For extra crisp skin and slight char, broil on high for 1–3 minutes at the end. Keep a close eye to avoid burning.
8. Check for doneness. The thickest part should reach 175°F (79°C) for tender, juicy thighs. The juices should run clear.
9. Rest and garnish. Let the chicken rest 5 minutes to lock in juices.

   Sprinkle with cilantro and serve with lime wedges for a fresh squeeze on top.

Keeping It Fresh

Store leftovers in an airtight container in the fridge for up to 4 days. The flavors deepen as it sits, making it perfect for meal prep. Reheat in a 350°F (175°C) oven for 8–10 minutes to re-crisp the skin, or use an air fryer for a quick refresh.

For freezing, remove the bones and freeze in portions for up to 2 months. Thaw overnight in the fridge and reheat gently.

Health Benefits

• Protein-rich: Chicken thighs provide complete protein to support muscle repair and satiety.
• Healthy fats: Thighs have more fat than breasts, which helps with flavor and keeps you full longer.
• Vitamin C boost: Lime juice adds antioxidants and aids iron absorption from the chicken.
• Spice perks: Chili, cumin, and paprika offer antioxidants and may support metabolism and digestion.
• Smart seasoning: Bright citrus and spices reduce the need for heavy sauces or excess sodium.

Pitfalls to Watch Out For

• Soggy skin: If the chicken isn’t patted dry or if it sits in pooled marinade on the skin, the skin won’t crisp. Keep extra marinade under the skin or on the meat side.
• Undersalting: Lime and chili need enough salt to pop.

  Taste the marinade and adjust before coating the chicken.

• Overcrowding: If thighs touch on the pan, they steam. Use a roomy sheet pan or two pans to maintain airflow.
• Overbrowning honey: Honey helps caramelize, but too much can burn under the broiler. Watch closely.
• Underbaking: Thighs are best at 175°F (79°C).

  At 165°F (74°C) they’re safe but can be a bit chewy.

Alternatives

• Boneless, skinless thighs: Shorten bake time to 18–22 minutes at 425°F (220°C). Skip broiling or do a quick 30–60 seconds.
• Chicken breasts: Use the same marinade, but bake at 400°F (205°C) for 20–25 minutes depending on thickness. Do not overcook.
• No honey: Swap with maple syrup or agave.

  For no added sugar, omit and add an extra teaspoon of olive oil.

• Spice variations: Add chipotle powder for smoky heat, or use ancho chili powder for a milder flavor. For extra zest, add orange zest with the lime.
• Grill option: Grill over medium-high heat, skin-side down first, about 6–8 minutes per side until 175°F (79°C). Brush with extra lime juice to finish.
• Sheet-pan meal: Add sliced bell peppers, red onions, or halved baby potatoes to the pan.

  Toss veggies with a little oil, salt, and some of the marinade (not the portion touching the raw chicken after mixing).

FAQ

Can I prep this ahead?

Yes. Mix the marinade and coat the chicken up to 8 hours ahead. Keep it in the fridge and bring it to room temperature for 15–20 minutes before baking for even cooking.

How spicy is it?

It’s medium by default.

For milder heat, reduce red pepper flakes or use mild chili powder. For more kick, add extra flakes or a pinch of cayenne.

Do I have to use bone-in, skin-on thighs?

No, but they deliver the best texture and flavor. Boneless or skinless cuts work; just adjust the cook time and expect less crispiness.

What sides go well with this?

Try cilantro-lime rice, roasted sweet potatoes, grilled corn, black beans, or a crunchy slaw.

A simple green salad with avocado also pairs nicely.

Can I use bottled lime juice?

Fresh is best for flavor and aroma, but bottled works in a pinch. If using bottled juice, still add fresh lime zest for brightness.

How do I know the chicken is done without a thermometer?

Pierce the thickest part near the bone; the juices should run clear, not pink. The meat should feel firm, and the skin should be deeply golden.

Still, a thermometer gives the most reliable result.

Can I make it dairy-free and gluten-free?

It’s naturally dairy-free and gluten-free as written. Just confirm your chili powder and spices are certified gluten-free if needed.

Why rest the chicken before serving?

Resting lets the juices redistribute so they don’t spill out when you cut in. It keeps the meat moist and flavorful.

What if I don’t have smoked paprika?

Use regular paprika and add a tiny pinch of ground chipotle or a drop of liquid smoke if you want smokiness, though it’s optional.

Can I double the recipe?

Absolutely.

Use two sheet pans and switch their positions halfway through baking. Avoid crowding so the skin crisps properly.

Final Thoughts

Chili Lime Baked Chicken Thighs hit that sweet spot of fast, flavorful, and foolproof. With just a few pantry spices and fresh lime, you get a meal that tastes lively and satisfying any night of the week.

Keep the method the same, tweak the heat to your liking, and pair it with your favorite sides. Once you make it, you’ll keep it in your rotation for good reason.