Woodfire-Grilled Chipotle Lime Chicken Thighs

By AislePrompt Editorial · Published 2026-05-17 · Updated 2026-05-17

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 smoky chipotle peppers and zesty lime, cooked over a woodfire grill for a deep, charred flavor. This Mexican-inspired grilling recipe, ready in about 25 minutes, pairs bone-in, skin-on chicken thighs, chipotle peppers in adobo sauce, 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 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 Mexican cuisine 320 cal/serving

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Ingredients

6 pieces bone-in, skin-on chicken thighs
2 peppers, finely chopped chipotle peppers in adobo sauce
1/4 cup fresh lime juice
3 tablespoons olive oil
3 cloves minced garlic
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons fresh cilantro, chopped

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Instructions

Step 1: In a bowl, whisk together 2 finely chopped chipotle peppers in adobo sauce, 1/4 cup fresh lime juice, 3 tablespoons olive oil, 3 minced garlic cloves, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1 teaspoon salt, and 1/2 teaspoon black pepper.
Step 2: Place 6 bone-in, skin-on chicken thighs in a large resealable bag and pour marinade over them. Seal and marinate in the refrigerator for at least 2 hours, preferably overnight.
Step 3: Preheat a woodfire grill or charcoal grill to medium-high heat (about 425°F). Remove chicken from marinade and let excess drip off.
Step 4: Grill chicken thighs skin side down for 6-7 minutes until skin is crispy and charred, then flip and grill for another 6 minutes until internal temperature reaches 165°F.
Step 5: Remove chicken from grill and let rest for 5 minutes. Sprinkle 2 tablespoons chopped fresh cilantro over the top before serving.