Spiced Ginger-Lime Tiki Chicken Thighs

By AislePrompt Editorial · Published 2026-06-08 · Updated 2026-06-08

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 drafted and published.

Pan-seared chicken thighs infused with fresh ginger and bright lime, finished with a sticky glaze that balances sweet, sour, and aromatic spices. This Caribbean-inspired chicken recipe, ready in about 25 minutes, pairs boneless skin-on chicken thighs, fresh ginger, grated, fresh lime juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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: 10 min Cook: 15 min Serves 4 Caribbean cuisine 350 cal/serving

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Ingredients

6 pieces (about 2 lbs) boneless skin-on chicken thighs
2 tbsp fresh ginger, grated
3 tbsp fresh lime juice
2 tbsp honey
2 tbsp soy sauce
3 cloves minced garlic
1 tsp ground allspice
1/2 tsp ground cinnamon
2 tbsp vegetable oil
1 tsp salt
1/2 tsp black pepper
for garnish chopped fresh cilantro

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Instructions

Step 1: In a small bowl, mix 2 tbsp grated fresh ginger, 3 tbsp fresh lime juice, 2 tbsp honey, 2 tbsp soy sauce, 3 minced garlic cloves, 1 tsp ground allspice, and 1/2 tsp ground cinnamon to create the marinade.
Step 2: Season 6 boneless skin-on chicken thighs with 1 tsp salt and 1/2 tsp black pepper, then coat them evenly with the marinade; cover and refrigerate for at least 1 hour.
Step 3: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat until shimmering.
Step 4: Add the chicken thighs skin-side down and sear for 6-7 minutes until the skin is golden brown and crisp; flip and cook another 6-7 minutes, basting occasionally with leftover marinade, until internal temperature reaches 165°F.
Step 5: Remove chicken from heat, let rest for 5 minutes, then garnish with chopped fresh cilantro before serving with steamed rice or tropical salad.