Half-Chili Half-Lime Grilled Chicken Thighs

By AislePrompt Editorial · Published 2026-08-05 · Updated 2026-08-05

Juicy grilled chicken thighs marinated in a balanced half-chili paste and half-lime juice sauce for a smoky-spicy tang. This Caribbean-inspired chicken recipe, ready in about 30 minutes, pairs chicken thighs, chili paste, fresh 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 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.

Ingredients

• 6 skin-on, bone-in chicken thighs
• 3 tbsp chili paste
• 3 tbsp fresh lime juice
• 2 tbsp soy sauce
• 1 tbsp honey
• 3 cloves, minced garlic cloves
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper

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Instructions

1. Step 1: In a bowl, combine 3 tbsp chili paste, 3 tbsp fresh lime juice, 2 tbsp soy sauce, 1 tbsp honey, 3 minced garlic cloves, 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper to create the marinade.
2. Step 2: Place 6 chicken thighs (skin-on, bone-in) in a large resealable bag and pour the marinade over them. Seal and refrigerate for at least 2 hours, preferably overnight.
3. Step 3: Preheat grill to medium-high heat (about 400°F). Remove chicken from marinade and let excess drip off.
4. Step 4: Grill chicken thighs skin-side down for 6-7 minutes until crispy and charred on edges, then flip and grill for another 5-6 minutes until internal temperature reaches 165°F.
5. Step 5: Let rest for 5 minutes before serving to allow juices to redistribute.