Description
A bright and inviting chicken dish with citrus and spice that’s perfect for fall gatherings.
Ingredients
- 4 boneless, skinless chicken thighs (about 1.5 lb), rinsed and patted dry
- 2 limes, zested and juiced (reserve 1 lime for garnish)
- 2 tbsp honey or maple syrup
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 tsp smoked paprika
- 1/2 tsp ground cumin
- 1/2 tsp kosher salt (adjust to taste)
- 1/4 tsp black pepper
- 1 tbsp chopped fresh cilantro for garnish
- Optional topping: 1/2 cup panko breadcrumbs mixed with 1 tbsp melted butter and 1 tsp lime zest
Instructions
- Preheat: Set your oven to 400°F (200°C). If using an air fryer, preheat to 375°F.
- Make the marinade: In a bowl, whisk lime juice, lime zest, honey, olive oil, garlic, smoked paprika, cumin, salt, and pepper.
- Marinate the chicken: Place chicken in a shallow dish or zip-top bag and pour the marinade over it. Let it sit at room temperature for 15–30 minutes (or refrigerate for up to 2 hours).
- Add topping (optional): If using the panko topping, press the breadcrumb mix gently onto the top of each piece of chicken.
- Bake or air-fry: Oven: Place chicken on a parchment-lined baking sheet and bake 20–25 minutes until internal temperature reaches 165°F. Air fryer: Arrange chicken in a single layer and cook for 12–16 minutes, flipping halfway.
- Finish with glaze: Warm any reserved marinade and brush lightly over the cooked chicken. Garnish with chopped cilantro and lime slices.
- Rest: Let the chicken rest 5 minutes before serving to keep it juicy.
Notes
For extra crunch, broil the panko-topped chicken for 1–2 minutes at the end. Make it kid-friendly by reducing spices and adding extra honey.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American