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Grilled Chili-Lime Chicken Thighs

Name: Grilled Chili-Lime Chicken Thighs
Prep time: 32 min
Total time: 1 h 7 min
Cuisine: Tex-Mex
Ingredients: boneless chicken — 907 g; lime juice — 59 g; lime zest — 15 g; olive oil — 41 g; garlic — 9 g; chili powder — 30 g; cumin — 5 g; smoked paprika — 5 g; honey — 30 g; salt — 7 g; freshly ground black pepper — 3 g; cilantro — 7 g; lime — 65 g

Grilled Chili-Lime Chicken Thighs reads citrus 7.4, sourness 7.0 and sweetness 5.0 on Palate's 0–10 flavor X-ray — a Tex-Mex main, about 1 hr 7 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

Umami & Savory — 4.4 / 10
Sweet & Fruity — 5.3 / 10
Sour & Bright — 9.5 / 10
Bitter & Earthy — 4.3 / 10
Rich & Fat — 4.0 / 10
Aromatic & Spice — 4.8 / 10

The measured notes (of 18)

Citrus 7.4 · Sourness 7.0 · Sweetness 5.0 · Umami 4.0 · Floral 4.0 · Salinity 3.9 · Smoke 3.7 · Richness 3.6 · Allium 3.4 · Herbaceous 2.6 · Heat 2.3 · Warm Spice 2.1 · Earthy 2.1 · Bitterness 1.7 · Nutty 1.3 · Fruity 0.7

What's in it (13)

boneless chicken — 907 g
lime juice — 59 g
lime zest — 15 g
olive oil — 41 g
garlic — 9 g
chili powder — 30 g
cumin — 5 g
smoked paprika — 5 g
honey — 30 g
salt — 7 g
freshly ground black pepper — 3 g
cilantro — 7 g
lime — 65 g

Time & effort: about 1 hr 7 min (32 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 137.1 kcal, 24 g protein, 2.9 g fat, 5 g carbs

Dietary: Contains meat — engine-derived; double-check anything allergy-critical.

How it's cooked (9 steps)

In a large bowl, whisk together the lime juice, lime zest, olive oil, garlic, chili powder, cumin, smoked paprika, honey, salt, and pepper until the honey dissolves and the marinade is smooth.
Add the chicken thighs to the bowl and toss to coat completely; cover and refrigerate at least 30 minutes and up to 4 hours.
About 20 minutes before grilling, heat a gas or charcoal grill to medium-high, 450-475F, and scrape and oil the grates.
Lift the chicken from the marinade, letting excess drip off, discard the remaining marinade, and lay the thighs smooth-side down on the grill.
Grill undisturbed until deeply charred and well marked on the first side, 5-6 minutes.
Flip and grill the second side until an instant-read thermometer reads 165F at the thickest point, 5-6 minutes more.
Transfer the chicken to a cutting board, tent loosely with foil, and rest 5 minutes.
Slice the chicken against the grain.
Scatter with cilantro and serve with the lime wedges.

Dishes with a similar flavor shape

Chicken Fajita Skillet with Peppers and Onions — Tex-Mex
Sheet Pan Chicken Fajitas — Tex-Mex
Grilled Chicken Fajitas — Tex-Mex
Sheet-Pan Vegetable and Halloumi Bake — Mediterranean
Vegetarian Fajita Bowl with Peppers and Black Beans — Tex-Mex

Keep reading: what citrus, sourness, sweetness mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.