Zesty Lime Chicken Thighs (Print Version)
# Ingredients:
→ Chicken and Marinade
01 -
2 tbsp vegetable oil
02 -
1 tsp kosher salt
03 -
2 lbs boneless skinless chicken thighs
04 -
¼ c (85 g) honey
05 -
½ c (121 g) lime juice
06 -
1 tbsp onion powder
07 -
1 tbsp cumin
08 -
2 tbsp minced garlic
09 -
1 tbsp chili powder
10 -
½ tsp cayenne
11 -
2 tbsp chopped cilantro
# Instructions:
01 -
Take a big bowl and toss in the lime juice, honey, cilantro, garlic, chili powder, cumin, onion powder, salt, and cayenne. Stir everything well. Coat the chicken thighs in the mixture, cover the bowl, and chill it in the fridge for at least 20 minutes, or as long as 4 hours.
02 -
Set your oven to 400°F (204°C) to warm it up.
03 -
Heat some vegetable oil in a big skillet that you can pop in the oven. Use medium to medium-high heat. Once the oil's hot, lay down the chicken, but don't pour in the leftover marinade yet. Sear both sides for about 2-3 minutes until they're golden but still uncooked inside.
04 -
Move the skillet into the heated oven and let the chicken bake for 8-10 minutes. It's done when the thermometer shows the center is 165°F (74°C).
05 -
Put the leftover marinade in a saucepan over medium heat. Bring it to a good boil, then turn it down and let it simmer gently for 5-10 minutes until it gets thicker and sticky.
06 -
Brush the thick marinade on the chicken you baked. Serve it while it's still warm.
# Notes:
01 -
Give the chicken time to soak in the marinade for tender and flavorful results.
02 -
You can tweak the glaze to suit how sweet or spicy you like it.