Name: Grilled Chili Lime Chicken Thighs | Low-Carb
Prep time: 8 h 5 min
Cook time: 25 min
Total time: 8 h 30 min
Yield: 7
Cuisine: American
Ingredients: 5 lbs Chicken Thighs (bone-in, skin-on); 1 cup Extra Virgin Olive Oil; 2 teaspoons Apple Cider Vinegar; 2 tablespoons Lime Juice, plus more for serving; ¾ teaspoons Lime Zest, plus more for serving; 2 teaspoons Honey; 3 Garlic Cloves, minced; ½ cup Cilantro, chopped, plus more for serving; 2 teaspoons Kosher Salt; 1 teaspoon Black Pepper; 2 teaspoons Chili Powder; 1 teaspoon Red Pepper Flakes

These grilled chili lime chicken thighs are bursting with flavor and easy to make! After marinating in extra virgin olive oil, cilantro, lime juice (and zest!), chili powder, pepper flakes, garlic, and more the chicken is grilled to smoky, tender perfection. You’ll want to keep this recipe in rotation all summer long!

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Grilled chili lime chicken thighs on a white plate with cilantro in the background.

Peace, family

Grilling season is in full swing and this recipe needs to be in your rotation! It’s seriously so good and so easy. We love grilling chicken all year long (we’re based in Texas, so winter ranges from mild to non-existent), but especially in late spring and summer when things really heat.

This chicken is packed with flavor. To me, the thigh is the most flavorful cut of chicken to begin with. It sings on its own, but my chili-lime marinade makes it sing and dance. It has chili powder, lime juice, lime zest, garlic, cilantro, red pepper flakes, and more. The smokiness from the grill just sets everything off!

What Ingredients Do I Need?

Chicken Thighs – I use bone-in chicken thighs with the skin on. You can use other cuts of chicken; you will need to adjust the cook time.

For my marinade I use the following:

Extra Virgin Olive Oil – the base of the marinade
Apple Cider Vinegar – I love the flavor that this brings to sauces and marinades
Lime Juice
Lime Zest
Honey – acts as a tenderizer in marinades and pairs well with the smoky flavor.
Garlic – minced
Cilantro – don’t forget to include the stems with chopping the cilantro. That’s where the most flavor is!
Kosher Salt-if using table salt, you will need to decrease the amount used.
Black Pepper
Chili Powder
Red Pepper Flakes

Is This Recipe Keto-Friendly?

This recipe contains 3 grams of carbs per serving making it low-carb and keto-friendly. It is also naturally gluten-free and can be modified to be Whole30 compliant.

What Tools Will I Need?

Large Bowl with Lid – this will hold the chicken in the refrigerator while it marinades
Bowl for Marinade – use a smaller dish to combine the marinade ingredients before adding it to the chicken
Citrus Zester/ Microplane Grater – for zesting the lime
Knife – for mincing the garlic and chopping the cilantro
Cutting Board
Grill – I use a traditional charcoal grill
Instant Read Meat Thermometer – for ensuring that the chicken reaches the correct internal temperature
Tongs – I prefer heat resistant tongs for working on the grill
Pasty Brush for Basting – we’re going to baste the chicken with the excess marinade
Saucepan and Stove – for heating and reducing the excess marinade

How to Make Grilled Chili Lime Chicken Thighs

Add the chicken to a large bowl or container with a lid. This is what’s going to hold the chicken while it marinates in the refrigerator.

Make the marinade: to a separate bowl, add the extra virgin olive oil, apple cider vinegar, lime juice, lime zest, honey, minced garlic, cilantro, salt, black pepper chili powder, and red pepper flakes, and whisk together until well-combined.

Pour the marinade over the chicken, ensuring that all pieces are well coated.

chili lime chicken thighs marinating in a clear plastic bowl

Allow to sit for at least 2 hours; ideally overnight or 8 hours. (After removing the chicken, reserve the excess marinade for cooking.)

Preheat your grill to medium-high (400° F). Note: Allow the chicken to come to room temperature prior to cooking.

Over direct heat, add the chicken to the grill with the skin side down. Allow to cook 4-5 minutes, or until the skin begins to crisp and develop char marks.

chili lime chicken thighs being cooked on a grill

Flip the chicken, skin side up, and move to indirect heat. Continue cooking, with the lid closed, for an additional 20 minutes or until the chicken reaches an internal temperature of 165° F.

Reserve the excess marinade, and bring it to a gentle boil in a saucepan on your stovetop. Allow it to slightly reduce and then use it to brush over the cooked chicken.

Top chicken with additional lime juice, zest, and cilantro to taste.

Serving Suggestions

First of all, we can eat this chicken straight-up off the grill. But if sides and sauces are your thing, here are some suggestions:
This would pair so well with my Ají Verde – spicy Peruvian green sauce
Chicken always goes well with a simple side salad. But if you want to turn things up, try my Panzanella or Caprese Salad!
You can’t go wrong with grilled corn in the summer!

Try it out and let me know what you think! When you make it, be sure to snap a pic and tag me on Instagram or Facebook!

Peace,

Adri

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7 servings