Spicy Citrus-Infused Grilled 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 grilled chicken thighs marinated in a zesty blend of citrus and fiery spices for a flavorful, hot finish. This Caribbean-inspired chicken recipe, ready in about 30 minutes, pairs chicken thighs, olive oil, fresh orange 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.

Prep: 15 min Cook: 15 min Serves 6 Caribbean cuisine 320 cal/serving

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Ingredients

6 pieces, bone-in, skin-on chicken thighs
3 tbsp olive oil
1/4 cup fresh orange juice
2 tbsp fresh lime juice
4, minced garlic cloves
1 tbsp smoked paprika
1 tsp cayenne pepper
1 tsp ground cumin
1 tbsp honey
1 1/2 tsp salt
1 tsp black pepper
2 tbsp chopped fresh cilantro

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Instructions

Step 1: In a medium bowl, combine 3 tbsp olive oil, 1/4 cup fresh orange juice, 2 tbsp fresh lime juice, 4 minced garlic cloves, 1 tbsp smoked paprika, 1 tsp cayenne pepper, 1 tsp ground cumin, 1 tbsp honey, 1 1/2 tsp salt, and 1 tsp black pepper. Whisk until well blended.
Step 2: Add 6 chicken thighs (bone-in, skin-on) to the marinade, turning to coat evenly. Cover and refrigerate for at least 2 hours or up to overnight for deep flavor.
Step 3: Preheat grill to medium-high heat (around 400°F). Remove chicken from marinade, letting excess drip off. Grill chicken for 6-7 minutes per side, skin side down first, until internal temperature reaches 165°F and skin is crisp and hot to the touch.
Step 4: Transfer chicken to a platter and let rest for 5 minutes. Sprinkle with 2 tbsp chopped fresh cilantro before serving for a fresh contrast to the spicy heat.