Oh my gosh, you have GOT to try this chili lime chicken – it’s the perfect mix of sticky-sweet and tangy-spicy that’ll have everyone at the table fighting for seconds! I first made this for a family potluck when we were craving something different from the usual barbecue chicken, and now my sister begs me to make it every Sunday. The magic is in that glossy glaze that caramelizes in the oven – honey and lime juice bubbling away with just the right kick of chili powder. After years of testing marinades (I may have set off the smoke alarm once or twice getting the char just right), I’ve nailed that balance where the lime brightens everything up without making your lips pucker. Trust me, even the picky eaters in my house gobble this up – just be sure to make extra for leftovers because this chicken tastes even better the next day!

Why You’ll Love This Chili Lime Chicken

Listen, I know we all need those go-to recipes that deliver big flavor without turning the kitchen into a war zone—and this chili lime chicken is exactly that. Here’s why it’s become my weeknight hero:

Quick prep: Toss the spices on, whisk the glaze, and boom—into the oven it goes. (Perfect for when you’re hangry and impatient, like me.)
Bold flavors: That sticky-sweet glaze with a punch of lime and chili? Absolute magic. It’s like your taste buds are throwing a party.
Versatile: Serve it with rice, stuff it in tacos, or just eat it straight off the pan—no judgment here.
Minimal cleanup: One pan, folks. Because who has time for scrubbing?

Seriously, this dish is a crowd-pleaser that feels fancy but couldn’t be easier. And that crispy, caramelized skin? *Chef’s kiss.*

Ingredients for Chili Lime Chicken

Alright, let’s dig into what makes this chili lime chicken sing! Here’s everything you’ll need—measurements exact because trust me, this balance is key:

8 bone-in, skin-on chicken thighs (pat them dry—this helps that gorgeous crispiness)
2 tbsp olive oil (the glue for all those spices)
1 1/2 tsp kosher salt (none of that table salt nonsense)
1 tsp black pepper (freshly cracked if you’re feeling fancy)
1 1/2 tsp chili powder (the backbone of our heat)
1 tsp smoked paprika (for that smoky depth—don’t skip!)
1 tsp garlic powder (because everything’s better with garlic)
1/2 tsp onion powder (sneaky flavor booster)
1/4 tsp cayenne pepper (optional—more on that below!)
1/3 cup honey (or packed brown sugar if you’re out—both work!)
1/4 cup lime juice (freshly squeezed—about 2 limes)
2 tbsp soy sauce (or tamari for gluten-free)
2 cloves garlic, minced (because fresh + powdered garlic = winning combo)
1 tbsp apple cider vinegar (rice vinegar works too—just adds a little tang)
1 tbsp chopped cilantro (plus more for garnish—unless you’re one of *those* people who hate it)
Lime slices/wedges (for serving—presentation matters!)

Ingredient Notes & Substitutions

Okay, real talk—sometimes you gotta improvise. Here’s my cheat sheet for when the pantry’s looking bare:

Cayenne: This little devil brings the heat—start with 1/4 tsp if you’re sensitive, or bump it up to 1/2 tsp if you like living dangerously. (My brother once added a full teaspoon and couldn’t feel his tongue for hours—learn from his mistakes.)

Soy sauce: Tamari or coconut aminos work beautifully here if you’re avoiding gluten. Just taste as you go—some brands are saltier than others.

Lime juice: Fresh is BEST—that bright zip makes all the difference. But in a pinch, bottled works (just maybe add an extra squeeze at the end).

Honey vs. brown sugar: Both caramelize beautifully, but honey gives a glossier glaze. Brown sugar adds deeper molasses notes—your call!

How to Make Chili Lime Chicken

Okay, let’s get cooking! This chili lime chicken comes together in three simple stages—prep, glaze, and bake. Follow these steps, and you’ll have sticky, caramelized perfection in under an hour. (Pinky promise.)

Prep the Chicken

First things first—that crispy skin starts with dry chicken. Pat those thighs thoroughly with paper towels (I’m talking no moisture left behind). Toss them in a big bowl with olive oil—this helps the spice rub stick like glue. Now sprinkle on all those beautiful spices: salt, pepper, chili powder, smoked paprika, garlic powder, onion powder, and cayenne if you’re feeling spicy. Massage it in like you’re giving the chicken a mini spa day—get under the skin too for maximum flavor penetration!

Make the Chili Lime Glaze

Now for the magic potion! In a separate bowl, whisk together honey (or brown sugar), fresh lime juice, soy sauce, minced garlic, and vinegar. Keep whisking until it’s completely smooth—no honey globs allowed! Taste it (okay, maybe two tastes) and adjust: more lime for tang, honey for sweetness, or a pinch of cayenne for heat. This glaze is what transforms boring chicken into sticky, sweet-spicy heaven.

Baking and Glazing

Arrange your seasoned chicken in a single layer in your greased pan. Pour that glorious chili lime glaze all over—don’t be shy! Bake at 425°F for 30 minutes. When that timer dings, spoon the bubbling pan juices over the chicken (this basting step is KEY for maximum flavor). Back in the oven for 10-15 more minutes until the skin is crispy and the internal temp hits 165°F. Want extra caramelization? Broil for 1-3 minutes—but WATCH IT like a hawk because honey burns fast! (I may or may not have set off the smoke alarm this way… twice.)

Tips for Perfect Chili Lime Chicken

After making this chili lime chicken more times than I can count (my family won’t stop requesting it!), I’ve picked up some foolproof tricks for absolute perfection every time:

Broil for that golden crunch: Those last 1-3 minutes under the broiler transform good chicken into sticky-crispy magic. Just don’t walk away—honey turns from caramelized to charcoal in seconds!
Thermometer is your BFF: 165°F at the thickest part means juicy, safe meat. My old method of “cut it open and peek” resulted in way too many dry dinners.
Let it rest: Five minutes off the heat lets juices redistribute. I know it’s hard to wait when it smells this good!

Oh! One bonus tip—double the glaze if you’re a sauce person (like me). Trust me, you’ll want to drizzle it on everything!

Serving Suggestions

Now, let’s talk about how to make this chili lime chicken shine at the table! My go-to move? Pile it on a big platter with lime wedges and extra cilantro—because we eat with our eyes first. Here’s what I love serving alongside:

Cilantro lime rice: The fresh herbs and citrus make the perfect fluffy bed for that sticky chicken.
Roasted veggies: Toss some bell peppers and zucchini in the oven while the chicken bakes—easy one-pan magic!
Warm tortillas: Let everyone make their own tacos with extra glaze drizzled on top.

Don’t forget those lime wedges—a squeeze right before eating brightens everything up. And if you’re feeling fancy? A cold Mexican beer or margarita turns this into a full fiesta!

Storing and Reheating Chili Lime Chicken

Here’s the beautiful thing about this chili lime chicken—it tastes even better as leftovers! (If you somehow have any left.) To keep that sticky glaze perfect:

Fridge: Store in an airtight container for up to 3 days. The flavors meld and intensify—my husband swears day-two chicken is the best.
Freezer: Freeze portions for up to 1 month. Thaw overnight in the fridge before reheating.

When reheating, skip the microwave (soggy chicken is sad chicken). Instead, pop it in a 350°F oven for 10-15 minutes until warmed through. For extra crispiness, broil the last minute—just like when you first made it!

Chili Lime Chicken FAQs

I get asked about this chili lime chicken ALL the time—here are the burning questions (pun intended) with my tried-and-true answers:

Can I use boneless thighs? Absolutely! Just reduce baking time to 25 minutes initially (check for 165°F). They cook faster without bones, and you’ll still get that amazing glaze.
How to reduce the heat? Skip the cayenne entirely, or use half the chili powder. My mom prefers it mild—I just serve hers with extra honey drizzle!
Can I grill instead of bake? Oh heck yes! Grill over medium heat, basting every 5 minutes. The smoky char takes it to another level—just watch for flare-ups from the honey.

Pro tip: The glaze works on shrimp or tofu too—get creative!

Nutritional Information

Just a heads up—these numbers can vary depending on your exact ingredients (like honey brand or chicken size). But per serving, you’re looking at roughly:

390 calories
20g fat (5g saturated)
28g protein (chicken for the win!)
18g carbs

Not too shabby for something that tastes this indulgent! The glaze adds some sugar, but hey—life’s about balance, right?

Did You Make This Recipe?

Show me your chili lime chicken masterpieces! Tag me on Pinterest—I love seeing your creations (and stealing your serving ideas). #ChiliLimeMagic

Juicy Chili Lime Chicken Recipe with 4-Star Flavor Punch

Author: lucy
Total Time: 55 minutes
Yield: 6 servings 1x
Diet: Low Lactose

Print Recipe

Description

A flavorful chili lime chicken dish with a sticky glaze, perfect for dinner.

Ingredients

Scale

8 bone-in, skin-on chicken thighs (or drumsticks)
2 tbsp olive oil
1 1/2 tsp kosher salt
1 tsp black pepper
1 1/2 tsp chili powder
1 tsp smoked paprika
1 tsp garlic powder
1/2 tsp onion powder
1/4 tsp cayenne pepper__ (optional)
1/3 cup honey__ (or brown sugar)
1/4 cup lime juice__ (about 2 limes)
2 tbsp soy sauce
2 cloves garlic, minced
1 tbsp apple cider vinegar__ (or rice vinegar)
1 tbsp chopped cilantro__ (plus more for garnish)
Lime slices/wedges, for serving

Instructions

Preheat oven to 425°F. Lightly grease a baking dish or rimmed sheet pan.
Pat chicken dry. Toss with olive oil, salt, pepper, chili powder, smoked paprika, garlic powder, onion powder, and cayenne (if using).
In a bowl, whisk honey, lime juice, soy sauce, minced garlic, and vinegar.
Arrange chicken in the pan. Pour the chili-lime glaze over the chicken. Bake 30 minutes.
Spoon pan sauce over the chicken, then bake 10–15 minutes more until sticky and browned (165°F internal). For extra char, broil 1–3 minutes at the end.
Sprinkle with cilantro and serve with lime slices. Spoon extra sauce from the pan over the chicken.

Notes

Adjust cayenne pepper for more or less heat.
For crispier skin, broil the chicken for the last few minutes.
Works well with boneless chicken thighs if preferred.

Prep Time: 10 minutes
Cook Time: 45 minutes
Category: Main Course
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 thigh
Calories: 390
Sugar: 15g
Sodium: 800mg
Fat: 20g
Saturated Fat: 5g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 1g
Protein: 28g
Cholesterol: 120mg

Keywords: chili lime chicken, chili lime chicken thighs, sticky glazed chicken, sweet and spicy chicken, lime chicken marinade, easy baked chicken thighs