Charcoal-Grilled Chipotle Lime Chicken Thighs

By AislePrompt Editorial · Published 2026-05-18 · Updated 2026-05-18

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Smoky charcoal-grilled chicken thighs marinated in a tangy chipotle lime sauce deliver bold, spicy flavors with a juicy finish. This Mexican-inspired grilling recipe, ready in about 30 minutes, pairs bone-in chicken thighs, chipotle peppers in adobo sauce, fresh lime juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 6 Mexican cuisine 320 cal/serving

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Ingredients

6 pieces, skin on bone-in chicken thighs
2 peppers, finely chopped chipotle peppers in adobo sauce
1/4 cup fresh lime juice
3 tbsp olive oil
4, minced garlic cloves
1 tsp ground cumin
1 tsp smoked paprika
1 1/2 tsp salt
3/4 tsp black pepper

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Instructions

Step 1: In a large bowl, whisk together 2 finely chopped chipotle peppers in adobo, 1/4 cup fresh lime juice, 3 tbsp olive oil, 4 minced garlic cloves, 1 tsp ground cumin, 1 tsp smoked paprika, 1 1/2 tsp salt, and 3/4 tsp black pepper until fully combined to create the marinade.
Step 2: Add 6 bone-in, skin-on chicken thighs to the marinade, turning to coat all pieces thoroughly. Cover and refrigerate for at least 2 hours, preferably overnight, to infuse flavors.
Step 3: Prepare your charcoal grill for medium-high heat (around 375°F). Remove chicken from marinade, letting excess drip off, and place skin-side down on the grill.
Step 4: Grill the chicken for 6-7 minutes per side, turning once, until the internal temperature reaches 165°F and skin is crisp and charred in spots.
Step 5: Remove from grill and let rest for 5 minutes before serving to allow juices to redistribute, ensuring juicy, flavorful chicken.