Ingredients
Scale
- 2 lbs bone-in, skin-on chicken thighs
- 2 tbsp olive oil
- 2 limes zested and juiced
- 3 large garlic cloves minced
- 2 tsp smoked paprika
- 1 tsp chili powder
- 1/2 tsp onion powder
- 1 tsp kosher salt
- 1/2 tsp freshly cracked black pepper
- 2 tsp honey
- fresh cilantro or parsley for garnish
Instructions
- In a large bowl, whisk together the olive oil, lime juice and zest, minced garlic, smoked paprika, chili powder, onion powder, salt, pepper, and honey.
- Pat chicken thighs dry with paper towels. Add chicken to the marinade and toss until evenly coated. Cover and refrigerate for at least 30 minutes, or up to overnight for deeper flavor.
- Preheat oven to 425°F. Line a baking sheet or roasting pan with parchment paper or foil.
- Arrange chicken thighs skin-side up on the baking sheet. Roast for 35–45 minutes, or until the skin is crispy and golden, the juices run clear, and the internal temperature reaches 175 degrees. For extra crispiness, switch the oven to broil and cook for an additional 2-3 minutes at the end.
- Let chicken rest for 5 minutes before serving. Garnish with fresh herbs and extra lime wedges.
Notes
For a spicier kick, add more chili powder to the marinade.
Marinating the chicken overnight enhances the flavor even more.
Ensure the chicken skin is dry for maximum crispiness.
Nutrition
- Serving Size: 1 chicken thigh
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 120mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.