Grilled Citrus-Chili Chicken Thighs

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

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 drafted and published.

Juicy chicken thighs marinated in a zesty blend of citrus and chili, then grilled to smoky perfection with a caramelized crust. This American Father’s Day recipe, ready in about 30 minutes, pairs bone-in, skin-on chicken thighs, orange juice, and 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 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" 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 4 American cuisine 320 cal/serving

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Ingredients

6 pieces bone-in, skin-on chicken thighs
1/4 cup orange juice
2 tbsp lime juice
3 tbsp olive oil
1 tbsp honey
1 tsp chili powder
1 tsp ground cumin
1 tsp smoked paprika
1/2 tsp garlic powder
1 tsp kosher salt
1/2 tsp black pepper
2 tbsp fresh cilantro, chopped

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Instructions

Step 1: In a large bowl, whisk together 1/4 cup orange juice, 2 tbsp lime juice, 3 tbsp olive oil, 1 tbsp honey, 1 tsp chili powder, 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1 tsp kosher salt, and 1/2 tsp black pepper until well combined.
Step 2: Add 6 bone-in, skin-on chicken thighs to the marinade, turning to coat evenly. Cover and refrigerate for at least 2 hours or overnight for best flavor.
Step 3: Preheat grill to medium-high heat (around 400°F). Remove chicken from marinade and place skin-side down on the grill.
Step 4: Grill the chicken thighs for 6-7 minutes per side until the skin is crisp and internal temperature reaches 165°F, turning once.
Step 5: Remove from grill and let rest for 5 minutes. Garnish with 2 tbsp chopped fresh cilantro before serving.