Go Back
Plated chili lime grilled chicken thigh served alongside cilantro lime rice and fresh mango salsa

Chili Lime Grilled Chicken Thighs (Bone-In, Crispy Skin)

Juicy bone-in grilled chicken thighs seasoned with a smoky chili lime marinade and grilled over a two-zone fire until the skin is crispy and the meat is tender at 175°F.
Servings 6 people
Calories 320 kcal
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Marinating Time 30 minutes
Total Time 40 minutes

Equipment

  • Charcoal or Gas Grill
  • Instant-Read Thermometer
  • Long-Handled Tongs
  • Large Mixing Bowl
  • Paper Towels

Ingredients
  

Chili Lime Marinade

  • 8 bone-in, skin-on chicken thighs
  • 2 tbsp olive oil
  • juice of 2 fresh limes
  • zest of 1 lime
  • 2 tsp chili powder
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/2 tsp ground cumin
  • 1/4 tsp cayenne pepper optional, for heat
  • 1 tbsp honey

Optional Finish

  • fresh chopped cilantro
  • lime wedges
  • flaky sea salt

Instructions
 

  • Pat 8 bone-in, skin-on chicken thighs very dry with paper towels on all sides. Dry skin is the key to crispy results on the grill.
  • In a bowl, whisk together olive oil, lime juice, lime zest, chili powder, smoked paprika, garlic powder, onion powder, cumin, kosher salt, black pepper, cayenne, and honey until smooth.
  • Coat the chicken thighs evenly in the marinade, making sure the skin side is covered. Let sit at room temperature for 30 minutes or refrigerate up to 4 hours.
  • Preheat your grill to 375-400°F and set up two zones: one side with direct heat and one side with indirect heat. Clean and oil the grill grates.
  • Place chicken thighs skin-side down over direct heat. Grill without moving for 6-8 minutes until the skin is golden, crispy, and releases naturally from the grates.
  • Flip the chicken and move to indirect heat. Close the lid and cook 12-18 minutes until the internal temperature reaches 175°F in the thickest part of the meat.
  • Remove from grill and rest for 5 minutes. Squeeze fresh lime juice over the chicken and sprinkle with chopped cilantro and flaky sea salt. Serve with lime wedges.

Notes

Grill Master Tip: Dark meat is most tender at 175°F, well past the 165°F safety minimum. The extra fat in thighs keeps them juicy at higher temps.
Don't Over-Marinate: Do not marinate longer than 4 hours. The lime acid will make the surface mushy beyond that point.
Crispy Skin Secret: Let the skin release from the grill grates on its own. If it sticks, it is not ready to flip yet.