Grilled Citrus-Herb Caribbean Chicken Thighs

By AislePrompt Editorial · Published 2026-08-06 · Updated 2026-08-06

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 tangy citrus and herb marinade, grilled until charred and flavorful. This Caribbean-inspired chicken recipe, ready in about 30 minutes, pairs bone-in, skin-on chicken thighs, fresh lime juice, orange juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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 Caribbean cuisine 350 cal/serving

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Ingredients

6 pieces (about 3 lbs) bone-in, skin-on chicken thighs
1/4 cup fresh lime juice
1/4 cup orange juice
3 tbsp olive oil
3 garlic cloves, minced
2 tbsp fresh thyme leaves
1 tsp ground allspice
1 small (optional) scotch bonnet pepper, minced
1.5 tsp salt
1 tsp black pepper

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Instructions

Step 1: In a large bowl, whisk together 1/4 cup fresh lime juice, 1/4 cup orange juice, 3 tbsp olive oil, 3 minced garlic cloves, 2 tbsp fresh thyme leaves, 1 tsp ground allspice, 1 small minced scotch bonnet pepper (optional), 1.5 tsp salt, and 1 tsp black pepper to make the marinade.
Step 2: Add 6 bone-in, skin-on chicken thighs to the marinade and toss to coat thoroughly. Cover and refrigerate for at least 2 hours, preferably overnight.
Step 3: Preheat grill to medium-high heat (about 400°F). Remove chicken from marinade, letting excess drip off.
Step 4: Grill chicken thighs skin-side down for 6-7 minutes until charred and crispy, then flip and cook an additional 6-7 minutes until internal temperature reaches 165°F and juices run clear.
Step 5: Remove from grill and let rest for 5 minutes before serving.