Grilled Chili Chicken
Fire up the grill for a flavor-packed meal with this Grilled Chili Chicken recipe, perfect for weeknight dinners or summer cookouts! Juicy, bone-in chicken thighs are infused with a zesty marinade made from olive oil, fresh lime juice, honey, and an irresistible blend of chili powder, smoked paprika, cumin, and cayenne pepper, delivering the perfect balance of smoky, tangy, and spicy flavors. The marinade not only adds bold taste but also ensures tender, succulent chicken seared to perfection on the grill. Garnish with fresh cilantro for a pop of color and brightness, and serve with lime wedges to enhance the smoky heat. Ready in just under 45 minutes, this easy grilled chicken recipe is a crowd-pleaser that’s sure to elevate your BBQ game. Perfect for those craving a smoky, spicy kick, this dish pairs beautifully with fresh salads, grilled veggies, or rice for a complete meal.
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Recipe Information
Ingredients
- 6 pieces Chicken thighs (bone-in, skin-on)
- 3 tablespoons Olive oil
- 4 cloves Garlic cloves (minced)
- 2 tablespoons Fresh lime juice
- 1 tablespoon Honey
- 2 teaspoons Chili powder
- 1 teaspoon Smoked paprika
- 1 teaspoon Ground cumin
- 0.5 teaspoons Cayenne pepper
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Fresh cilantro (for garnish)
- 4 pieces Lime wedges (for serving)
Instructions
In a large mixing bowl, combine olive oil, minced garlic, fresh lime juice, honey, chili powder, smoked paprika, ground cumin, cayenne pepper, salt, and black pepper. Mix well to form a marinade.
Add the chicken thighs to the bowl and coat them thoroughly with the marinade. Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 1 hour, or up to overnight for deeper flavor.
Preheat your grill to medium-high heat (around 375–400°F). Lightly oil the grill grates to prevent sticking.
Remove the chicken from the marinade, letting any excess marinade drip off. Place the chicken skin-side down on the grill.
Grill the chicken for about 6–7 minutes per side, or until the internal temperature reaches 165°F (74°C). Avoid flipping the chicken too often to get nice grill marks.
Once cooked through, transfer the chicken to a serving plate and let it rest for 5 minutes to retain juices.
Garnish the grilled chili chicken with freshly chopped cilantro and serve with lime wedges on the side.
Nutrition Facts
Calories |
477 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.1 g | 46% | |
| Saturated Fat | 8.7 g | 43% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 122 mg | 41% | |
| Sodium | 615 mg | 27% | |
| Total Carbohydrate | 12.5 g | 5% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 5.8 g | ||
| Protein | 27.7 g | 55% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 46 mg | 4% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 410 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
