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

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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
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.