Grilled Jalapeño Lime Chicken Thighs

By AislePrompt Editorial · ·

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.

Tender chicken thighs marinated in a zesty lime and jalapeño mixture, grilled to smoky perfection for a vibrant, spicy main dish. This Mexican-inspired chicken recipe, ready in about 30 minutes, pairs chicken thighs, bone-in and skin-on, fresh lime juice, garlic cloves, minced 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 Mexican cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a medium bowl, combine 1/4 cup fresh lime juice, 1 finely chopped jalapeño pepper (seeded for less heat), 3 minced garlic cloves, 2 tbsp olive oil, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper. Whisk until well mixed.
  2. Step 2: Add 6 chicken thighs (bone-in and skin-on) to the marinade, ensuring each piece is fully coated. Cover and refrigerate for at least 1 hour, preferably 4 hours, to allow flavors to penetrate.
  3. Step 3: Preheat your grill to medium-high heat (about 400°F). Remove chicken thighs from marinade and place on the grill skin side down. Grill for 6-7 minutes until the skin is crispy and charred in spots.
  4. Step 4: Flip the chicken thighs and continue grilling for another 6-8 minutes, or until the internal temperature reaches 165°F and juices run clear.
  5. Step 5: Remove from the grill and let rest for 5 minutes. Sprinkle with 2 tbsp chopped fresh cilantro before serving.

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