Description
Bold smokiness, sweet heat, and zesty lime in a grilled chicken thigh recipe. Smoked paprika and honey create a sticky crust, while fresh lime brightens the dish. Perfect for summer gatherings with juicy meat and crispy skin.
Ingredients
1.5 lbs (bone-in or skinless) Chicken Thighs
1 tbsp (Substitute regular paprika) Smoked Paprika
1/4 cup (Use raw local honey for distinct notes) Honey
2 medium Limes
3 cloves minced Garlic
1 tbsp (Safflower or avocado oil work best) Neutral Oil
1 tsp Ground Cumin
Instructions
Whisk 2 tbsp lime juice, 2 tbsp honey, 1 tbsp smoked paprika, 1 tsp cumin, and 3 cloves minced garlic in a bowl
Coat chicken thighs evenly with the marinade, cover, and refrigerate for 20 minutes to 2 hours
Preheat grill with one side set to high (direct heat) and the other to low (indirect), oil the grates
Grill chicken skin side down on the direct heat side for 5-7 minutes, until crispy but not burnt
Transfer thighs to indirect heat, brush remaining marinade over both sides, and cook 15-20 minutes, basting occasionally
Reserve half the cooked glaze and mix the other half with 1 tbsp honey and 1 tbsp neutral oil for final brush
Rest chicken on a wire rack for 5 minutes, then squeeze fresh lime juice over each serving just before plating
Notes
For optimal crispiness, pat chicken dry before grilling
Or bake in a 400°F oven: skin-side up on a baking dish, baste halfway through cooking
Serve with a lime wedge for an extra touch
Marinate for no longer than 2 hours to avoid over-curing
Nutrition
- Serving Size: 1 chicken thigh
- Calories: 275
- Sugar: 22g
- Sodium: 320mg
- Fat: 13g
- Saturated Fat: 4g
- Carbohydrates: 28g
- Fiber: 0g
- Protein: 25g
- Cholesterol: 95mg