Grilled Hot Chili-Lime Chicken Thighs

By AislePrompt Editorial · Published 2026-05-10 · Updated 2026-05-10

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.

Juicy chicken thighs marinated in a fiery chili-lime blend, grilled to perfection with a tantalizing smoky heat. This Latin American-inspired chicken recipe, ready in about 30 minutes, pairs bone-in chicken thighs, fresh lime juice, olive oil 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 "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 4 Latin American cuisine 320 cal/serving

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Ingredients

6 pieces bone-in chicken thighs
1/4 cup fresh lime juice
3 tbsp olive oil
2 tsp chili powder
1 tsp ground cumin
1 tsp garlic powder
1 tsp salt
1/2 tsp black pepper
1/2 tsp red pepper flakes

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Instructions

Step 1: In a large bowl, combine 1/4 cup fresh lime juice, 3 tbsp olive oil, 2 tsp chili powder, 1 tsp ground cumin, 1 tsp garlic powder, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp red pepper flakes. Whisk well to create the marinade.
Step 2: Add 6 bone-in chicken thighs to the marinade, turning to coat each piece thoroughly. Cover and refrigerate for at least 1 hour, preferably 3 hours for deeper flavor.
Step 3: Preheat grill to medium-high heat (about 400°F). Remove chicken from marinade and place on the grill.
Step 4: Grill chicken thighs for 6-7 minutes per side until internal temperature reaches 165°F and skin is crisp with charred edges.
Step 5: Remove from grill and let rest for 5 minutes before serving to allow juices to redistribute.