Grilled Malagasy Kawitry Chicken with Citrus and Chili Glaze

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

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 grilled chicken glazed with a tangy and spicy citrus sauce inspired by the Malagasy Kawitry dance traditions. This Ethiopian-inspired New Year's recipe, ready in about 31 minutes, pairs chicken thighs, bone-in and skin-on, orange juice, freshly squeezed, lime juice, freshly squeezed 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: 16 min Serves 6 Ethiopian cuisine 350 cal/serving

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Ingredients

6 pieces chicken thighs, bone-in and skin-on
1/3 cup orange juice, freshly squeezed
1/4 cup lime juice, freshly squeezed
2 tablespoons honey
3 garlic cloves, minced
1 teaspoon red chili flakes
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons fresh cilantro, chopped

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Instructions

Step 1: In a medium bowl, whisk together 1/3 cup freshly squeezed orange juice, 1/4 cup freshly squeezed lime juice, 2 tablespoons honey, 3 cloves minced garlic, 1 teaspoon red chili flakes, 2 tablespoons olive oil, 1 teaspoon salt, and 1/2 teaspoon black pepper until well combined.
Step 2: Place 6 bone-in, skin-on chicken thighs in a large zip-top bag or shallow dish and pour the marinade over them. Seal or cover and refrigerate for at least 2 hours or up to overnight to absorb flavors.
Step 3: Preheat grill to medium-high heat (about 400°F). Remove chicken from marinade, reserving the marinade for glazing.
Step 4: Grill chicken thighs skin-side down for 6-8 minutes until the skin is crispy and golden. Flip and grill for another 6-8 minutes until internal temperature reaches 165°F and chicken is cooked through.
Step 5: While grilling, bring the reserved marinade to a boil in a small saucepan over medium heat and simmer for 3-4 minutes until thickened slightly.
Step 6: Brush the thickened citrus chili glaze onto the chicken during the last 2 minutes of grilling for a shiny, flavorful coat.
Step 7: Remove chicken from grill and let rest for 5 minutes. Garnish with 2 tablespoons chopped fresh cilantro before serving.