Open-Fire Roasted Chili Lime Chicken Thighs

By AislePrompt Editorial · Published 2026-06-04 · Updated 2026-06-04

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 zesty chili lime sauce roasted to perfection over high heat for a smoky, tangy flavor. This 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 American cuisine 320 cal/serving

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Ingredients

6 pieces (about 2 lbs) bone-in chicken thighs
1/4 cup fresh lime juice
3 tbsp olive oil
2 tsp chili powder
1 tsp smoked paprika
1 tsp ground cumin
4 garlic cloves, minced
1 tbsp honey
1 1/2 tsp salt
1 tsp black pepper
2 tbsp for garnish fresh cilantro, chopped

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Instructions

Step 1: In a medium bowl, combine 1/4 cup fresh lime juice, 3 tbsp olive oil, 2 tsp chili powder, 1 tsp smoked paprika, 1 tsp ground cumin, 4 minced garlic cloves, 1 tbsp honey, 1 1/2 tsp salt, and 1 tsp black pepper to create the marinade.
Step 2: Add 6 bone-in chicken thighs to the marinade and toss to coat evenly. Cover and refrigerate for at least 1 hour, preferably 3 hours, to allow flavors to meld.
Step 3: Preheat your grill or oven broiler to high heat (around 450°F). Remove chicken from marinade and let excess drip off.
Step 4: Place chicken thighs skin-side down on the grill or under the broiler and cook for 5-6 minutes until skin is nicely charred and crispy.
Step 5: Flip chicken and continue cooking for another 5-7 minutes until internal temperature reaches 165°F and juices run clear.
Step 6: Remove chicken from heat and let rest for 5 minutes. Garnish with 2 tbsp chopped fresh cilantro before serving for a fresh, bright finish.