These Honey Garlic Lime Chicken Thighs are tender and juicy inside with seasoned and pan-seared skin - perfect for lunch or dinner alongside cilantro lime rice, corn on the cob, or a light salad.
The use of chicken thighs instead of chicken breasts guarantees a serving of super moist and favorful meat that's also more cost effective!
Once pan-seared, the chicken thighs are then roasted in a mixture of freshly minced garlic combined with tangy lime juice and zest, soaking up these summer-inspired flavors and ready to be enjoyed with your favorite side dishes.
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🗝️ Recipe's key points
- Chicken thighs are usually more budget-friendly than other cuts of chicken and are also very juicy and moist.
- Make this tasty garlic-lime chicken in just 30 minutes - perfect for a busy midweek family dinner or those lazy weekends.
- Pair these chicken thighs with an endless options of side dishes to suit your preferences.
These garlic-lime chicken thighs are packed with juicy flavor, ready to be enjoyed for lunch or dinner with your favorite type of grain, side salad, crusty bread, or roasted veggies!
🛒 Ingredients
This is an overview of the ingredients. You'll find the full measurements and instructions in the recipe card (printable) at the bottom of the page.
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- Chicken thighs: This recipe calls for ample-sized, bone-in, skin-on chicken thighs, which ensures everyone has a satisfying portion.
- Garlic: This recipe uses two types of garlic: garlic powder and fresh garlic. The garlic powder season the chicken thighs, adding flavor to the meat without burning in the sauté, while the minced garlic flavors the sauce.
- Fresh limes: We use the juice and zest from the limes to give the sauce a tart, bright flavor.
- Honey: The sweetness is just enough to balance the acidity of the marinade.
- Cilantro: Gives the chicken that extra pop of flavor.
🗒 Instructions
This is an overview of the instructions. Full instructions are in the recipe card at the bottom of the page.
- Place a rack in the middle of the oven and preheat to 400 degrees F. While the oven preheats, place the chicken things on a sheet of parchment paper and pat then dry with clean paper towels.
- Season the thighs with kosher salt and garlic powder.
- Place the chicken thighs skin-side down in an oven-safe large skillet.
- Sear the thighs over medium heat until the skin is golden-brown, about 12 minutes.
- In the meantime, mince the garlic cloves and add it to a small bowl. Finely grate the zest from 1 medium lime and add it to the same bowl.
- Juice 1 ½ medium limes to get about ¼ cup of freshly squeezed lime juice. Add the lime juice to the small bowl. Add ½ cup of water.
- Add 2 teaspoons of honey to the small bowl.
- Whisk the mixture to combine.
- Turn off the heat and transfer the chicken skin-side up to a plate. Pour out about 1 tablespoon of fat from the pan. Pour the lime juice mixture into the pan.
- Scrape any browned bits from the bottom with a wooden spoon.
- Return the chicken to the skillet skin-side up and transfer the skillet to the oven. Spoon some of the sauce in the skillet over the chicken halfway through. Cook the chicken until it registers an internal temperature of 165 degrees F (about 10-12 minutes).
- Cut the remaining ½ lime into 4 wedges. Add finely chopped cilantro or parsley to the chicken with freshly ground black pepper and serve.
🥫 Storage
Store leftover garlic lime chicken thighs in an airtight container in the fridge for up to 4 days.
Reheat leftover garlic lime chicken thighs by pouring water or chicken broth into a baking dish and reheating the chicken thighs, covered with aluminum foil, at 350 degrees F in the oven.
📚 Variations
- Use skin-on chicken breast or skin-one bone-in chicken drumsticks and wings instead of chicken thighs.
- Add paprika (regular or smoked), crushed red chili pepper, or cayenne pepper to the seasoning of the chicken thighs for a kick of heat.
- Use skinless chicken if you prefer to reduce the fat content in this dish. Keep in mind that this can result in the chicken drying out faster, in which case you may want to cover the skinless thighs with aluminum foil while it roasts.
- Use lemon zest and juice instead of lime, if you prefer.
👩🏻🍳 Tips
- Keep a close watch on the chicken thighs when you sear them in the heated skillet. The skin should be golden-brown, not black, and the thighs should be easy to release from the skillet.
- Scraping any browned bits from the bottom of the skillet will intensify the flavor of the garlic-lime sauce and help prevent bits from burning.
- Make sure to pat the chicken thighs with clean paper towels before seasoning to prevent soggy skin and promote a crispy pan-seared finish.
- Make sure to use a large enough skillet so that the chicken thighs are not overcrowded.
🤔 FAQs
While inspired by Italian flavors, this Garlic Lime-Marinated Chicken Thighs recipe has been crafted with a touch of Southwest American influence. It features a sprinkle of cilantro for a unique twist.
Feel free to personalize the dish using herbs like parsley or basil if you prefer a different flavor profile.
For this recipe, you're baking the chicken in the marinade, and that is enough time to finish and flavor the chicken.
Complement this dish with classic American sides such as corn on the cob, cilantro lime rice, or a fresh green salad for a complete and satisfying meal.
Absolutely! You can grill the marinated chicken thighs for a smoky flavor, perfect for a summer barbecue or outdoor gathering. First, marinate the chicken thighs in the marinade for at least 30 minutes, then grill the chicken. Discard the marinade after you remove the chicken and grill it.
📗 Related Recipes
- Lemon Garlic Chicken Thighs - A quick and easy one-dish oven meal consisting of just 3 ingredients - lemon, garlic, and chicken thighs!
- Honey Soy Garlicky Baked Chicken Thighs - While these honey soy chicken thighs were originally meant to be grilled, the oven-baked version is just as good and perfect for those rainy days.
- Sticky Honey Garlic Chicken Thighs - If you love that combination of salty, sweet, spicy, and sticky, these honey garlic chicken thighs are perfect for you! Whip them up in less than 20 minutes.
- Chicken Francese—This restaurant-quality dish is the ultimate dinner for lemon lovers. A savory, tart lemon-butter wine sauce bathes the seared chicken cutlets.
- Chicken Scallopini—This recipe is ideal for busy parents. The chicken is finger-licking good, bursting with tangy lemon flavor and smothered in a rich butter sauce.
🍽 What to serve with (name of recipe)
Serve these garlic lime chicken thighs with an array of side dishes. Some of my favorites include creamy coleslaw, cilantro lime rice, Mexican-inspired pasta salad, corn on the cob, or cornbread.
🔪 All Our Way recommends the following
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You’ll need the following items to make this recipe successfully.
- Large, heavy skillet
- Tongs
- Microplane -- used for zesting the lime
- Citrus juicer
- Sharp knife
- Liquid measuring cup
- Cutting board
- Small glass mixing bowl
📞 Chiacchierata (chat)
One-pan dishes are a staple in Italy. They're simple and full of flavor. There aren't any complicated ingredients here.
Let me just say, you HAVE to try this Garlic Lime Marinated Chicken Thighs recipe - it's a game-changer!
Trust me, my friend, the flavors are out of this world and it's become a staple in our family dinners. Imagine serving your family juicy chicken, crispy skin, and that zesty lime kick - it's pure magic on a plate.
So, let's grab our grembiule (apron), whip up an out-of-this-world chicken dinner, and indulge in a taste sensation that'll make your taste buds do a happy dance. I can't wait for you to experience this mouthwatering delight with me! Be sure to let met know what you think
Cheers to good food and great times ahead!
Tutti a tavolo, è pronto!
If you love this recipe please give it 5 stars ⭐️⭐️⭐️⭐️⭐️.
📖 Recipe
Crispy Honey Garlic Lime Chicken Thighs
Equipment Needed
- Large Skillet make sure handle is oven proof
Ingredients
- 2¼ lb chicken thighs bone-in and skin-on chicken thighs -- about 4
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- 2 cloves garlic finely chopped
- 2 medium limes divided zested and squeezed
- ½ cup water
- 2 teaspoons honey
- 3 sprigs fresh cilantro or parsley optional, for serving
- Freshly ground black pepper for serving
Instructions
- Arrange a rack in the middle of the oven and heat the oven to 400°F.
- Pat 4 bone-in, skin-on chicken thighs dry with paper towels and season all over with 1 teaspoon kosher salt and 1 teaspoon garlic powder.
- Place skin-side down in an unheated large cast iron or oven-safe skillet. Place over medium heat and sear undisturbed until the skin is golden-brown and releases easily from the pan, about 12 minutes.
- Meanwhile, mince 2 garlic cloves and place in a small bowl. Finely grate the zest from 1 medium lime (about 2 teaspoons) and juice 1 ½ medium limes (about ¼ cup) into the same bowl. Add ½ cup water and 2 teaspoons honey, and whisk to combine.
- When the chicken is ready, turn off the heat. Transfer the chicken skin side up to a plate. Pour off all but 1 tablespoon of fat from the pan.
- Pour the lime juice mixture into the pan and scrape up any browned bits from the bottom with a wooden spoon.
- Return the chicken to the skillet skin-side up.
- Transfer the skillet to the oven and roast for 10 to 12 minutes.
- Halfway through cooking, spoon some of the sauce in the skillet back over the chicken.
- Cook until an instant-read thermometer registers at least 165°F inserted into the thickest part of the chicken without touching the bone.
- While the chicken is in the oven, cut the remaining ½ lime into 4 wedges. Pick the leaves from 3 fresh cilantro or parsley sprigs and finely chop.
- Garnish the chicken with the cilantro or parsley and freshly ground black pepper. Serve with the lime wedges.
Notes
Nutrition
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