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This grilled chicken with chili and lime is my top pick for casual weekend barbecues or anytime I want a fast, tasty dish that feels like a little celebration. The thighs soak up the tangy marinade and get a nice smoky crust on the grill, making every bite taste like summer.
I threw this together for a casual backyard hangout and now it’s what we grab when we want easy but tasty grilled chicken.
What You Need
- Chicken thighs with skin: locks in juiciness and flavor on the grill
- Fresh lime juice and zest: adds sharp, lively tang to balance richness
- Olive oil: keeps flavors moving and stops sticking on the grill
- Fresh cilantro: chopped fine for bursts of fresh green flavor
- Jalapeños: brings fresh heat, adjust how spicy you want it
- Garlic: finely minced for deep savory notes in the marinade
- Honey: smooths out the spicy and tart with some sweetness
- Salt: amps up flavor and tenderizes the meat
- Chili powder: adds smoky warmth, pick a good one for best taste
How To Make It
- Mix The Marinade:
- Put lime juice, zest, olive oil, cilantro, jalapeños, garlic, honey, salt, and chili powder into a big bowl and whisk well until smooth. The blend is zesty, spicy, and balanced, so the chicken soaks up all that flavor.
- Get Chicken Ready:
- Give the chicken thighs a good rinse and pat them dry. Take out the bones but leave skin on to keep moisture and flavor while grilling. Drying them helps the marinade stick and gives a nice char.
- Marinate The Meat:
- Toss the chicken in the marinade and make sure each piece is coated well. Cover and chill for at least 2 hours so flavors sink in deep. Longer marinating won’t hurt either if you have time.
- Heat Up The Grill:
- Preheat your grill and brush it lightly with oil so the chicken won’t stick. Place thighs skin side down first and sprinkle some extra chopped garlic, cilantro, and jalapeños on top for a flavor boost.
- Grill Until Done:
- Grill over medium-high heat until the skin crisps up and chars in spots about 8 to 10 minutes each side depending on size. Watch closely so it doesn’t burn. The skin should be crunchy but the inside juicy.
- Serve Right Away:
- Take the chicken off the grill and serve hot with your favorite sides. The combo of bright, smoky, and sweet makes it a crowd favorite every time.
I really love how the fresh lime zest livens up the chicken. One of my favorite memories is chilling around the grill on warm nights with the air full of citrus and spice—it always feels like a party.
How To Store
Put your leftovers in a sealed container and pop it in the fridge for up to three days. Warm it gently on low heat in a pan to keep it from drying out. You can also slice cold chicken into wraps or salads for quick meals.
Swap It Out
Chicken breasts will do but skin-on thighs grill up juicier and tastier. If you don’t have fresh cilantro, chopped parsley works but changes the flavor a bit. For sweetness, try maple syrup or agave instead of honey.
Serve It With
Pair this with grilled corn on the cob and a simple black bean salad for a colorful spread. Use leftover chicken in a crunchy slaw with warm tortillas for quick tacos. Add something cool like avocado or sour cream to tame the heat.
This chili lime grilled chicken brings summer vibes right to your table and always impresses whoever’s around.
Frequently Asked Cooking Questions
- → Which chicken cut is best here?
Chicken thighs with the skin on work best because their fat keeps the meat juicy and full of flavor on the grill.
- → How long should the chicken soak in marinade?
Let the chicken sit at least 2 hours so the flavors soak in well and come through balanced.
- → Can I use charcoal for grilling this?
Absolutely, charcoal grilling gives a nice smoky taste that pairs well with the chili lime mix.
- → How to make it less spicy?
Cut down on the chili powder and jalapeños or take out the seeds to lighten the heat. Add more if you want it hotter.
- → Should I take out the bones from the thighs?
Leaving the bones helps lock in moisture and flavor, but removing them can make eating easier.