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Chili-Lime Chicken Thighs

Crispy on the outside, juicy and tender on the inside - it doesn't get more perfect than that!

You can adapt this recipe for boneless, skinless thighs as well or use the marinade for chicken breasts.

Prepare the sauce and it with the chicken in a large quart-size ziplock bag. Let the chicken marinate at least 2 hours or overnight in the refrigerator.

*For best results, let chicken come to room temperature before cooking (about 20 minutes) after taking out of the refrigerator.


  • 2 lbs bone-in chicken thighs (with skin on)

  • 2 tbsp olive oil (separated)

  • 1 lime

  • 1 tbsp honey

  • 2-3 tsp Trader Joe's Chili Lime Seasoning (you can use regular chili seasoning and extra lime juice or zest)

  • 1-2 tbsp minced garlic (to taste)

  • Salt & Pepper


Add chicken to quart-size plastic bag. Mix in 1 tbsp olive oil, chili lime seasoning, minced garlic, juice from 1 lime, and honey. Seal bag and coat chicken thoroughly.


  1. Preheat oven to 375 degrees.

  2. Heat cast iron skillet (or regular skillet pan) to medium-high heat.

  3. Pour 1 tbsp olive oil onto hot skillet. Add chicken thighs and cook about 3 minutes on each side, just enough to brown and crisp the outside of the chicken.

  4. Turn off heat and place cast-iron skillet in oven. If using a regular pan, be sure to move chicken on to a prepared, lined baking sheet and then add to oven.

  5. Bake about 20 minutes, or until internal temperature reaches 165 degrees. Sprinkle with extra lime zest or or chili seasoning for garnish. ENJOY!

If you try it, post a pic on social media and tag me! I would love to see your skillz!


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