I made Cilantro Chicken Thighs that get blisteringly crispy on the outside and impossibly juicy inside, a fast weeknight dinner that actually tastes like a restaurant.

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I’m obsessed with these Crispy Cilantro Lime Chicken Thighs because the skin snaps and the meat stays ridiculously juicy. I love that big cilantro hit, the fresh cilantro folded into every bite, and the bright lime zest that cuts through the richness.

It’s exactly what I crave on a tired weeknight when I want bold flavor without fuss. And yes, this belongs on your list of Easy Dinner Recipes Chicken Thighs and fits right into Thigh Dinner Ideas.

Messy plates, loud flavors, zero regrets. I make it way too often.

No cleanup drama, just absolute addictive, salty-crispy joy every time.

Ingredients

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Chicken thighs: juicy, protein-packed and it’s the reason you’ll get that crispy skin.
Kosher salt: seasons deeply, brings out the chicken’s natural flavor and makes it pop.
Black pepper: gives a quick peppery kick that keeps things interesting.
Basically baking powder: helps the skin get super crispy and extra crackle.
Olive oil: helps brown and crisp the skin while adding smooth richness.
Garlic: punchy savory note that smells amazing and marries everything together.
Smoked paprika: adds warm smoky color and a subtle campfire vibe.
Ground cumin: earthy warmth, a little savory depth you’ll notice.
Brown sugar: balances the lime, gives slight caramelized sweetness when cooked.
Plus lime zest: bright citrus perfume that lifts the whole dish.
Lime juice: tangy acidity that cuts through the fat and freshens bites.
Cilantro: fresh, herbaceous finish that makes each bite feel lighter.
Honey or maple: optional sweet glaze, makes the skin slightly sticky and shiny.
Water or stock: loosens the marinade and keeps things from drying out.

Ingredient Quantities

4 bone in, skin on chicken thighs (about 1.5 to 2 pounds)

1 teaspoon kosher salt plus more to taste

1/2 teaspoon freshly ground black pepper

1 teaspoon baking powder (helps the skin get super crispy)

1 tablespoon olive oil

3 cloves garlic, minced

1 teaspoon smoked paprika

1/2 teaspoon ground cumin

1 teaspoon brown sugar (optional, balances acidity)

Zest of 1 lime (about 1 teaspoon)

2 tablespoons fresh lime juice (about 1 large lime)

1/3 cup fresh cilantro, chopped (packed)

1 tablespoon honey or maple syrup (optional for a touch of sweetness)

1 to 2 tablespoons water or chicken stock (to loosen the marinade if needed)

How to Make this

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1. Preheat oven to 425°F and line a baking sheet with foil or parchment. Pat the chicken thighs very dry with paper towels so the skin will get extra crispy.

2. In a small bowl mix 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and 1 teaspoon baking powder. Sprinkle and rub this all over the chicken, especially under the skin if you can get your fingers under there.

3. In another bowl whisk 1 tablespoon olive oil, 3 minced garlic cloves, 1 teaspoon smoked paprika, 1/2 teaspoon ground cumin, 1 teaspoon brown sugar if using, zest of 1 lime, 2 tablespoons fresh lime juice, 1/3 cup chopped fresh cilantro, and 1 tablespoon honey or maple syrup if you want it a little sweeter. If the mixture seems too thick add 1 to 2 tablespoons water or chicken stock to loosen.

4. Rub about two thirds of the cilantro lime marinade under the skin and all over the outside of the thighs. Reserve the rest for basting and finishing. Dont skip getting some under the skin, thats where the flavor really soaks in.

5. Let the chicken sit at room temp for 15 to 30 minutes, or cover and refrigerate for up to 2 hours if you want more flavor. If refrigerating bring back to room temp for 15 minutes before cooking.

6. Heat a large ovenproof skillet over medium high heat. When hot add the thighs skin side down and sear without moving for 5 to 7 minutes until the skin is deeply golden and much of the fat has rendered.

7. Flip the thighs so skin side is up, spoon any reserved marinade over the meat, then transfer the skillet to the preheated oven. Roast for 15 to 25 minutes until the internal temperature reaches 165°F and juices run clear. Thicker pieces may need more time.

8. If the skin isnt as crisp as you want at the end, broil on high for 1 to 2 minutes while watching carefully so it doesnt burn.

9. Remove from oven and tent loosely with foil. Let rest 5 to 10 minutes so the juices redistribute and the meat stays juicy.

10. Serve topped with the remaining fresh cilantro and extra lime wedges. Taste and add more salt, pepper or a drizzle of honey if you like it brighter or sweeter.

Equipment Needed

1. Ovenproof skillet (cast iron works best)
2. Baking sheet lined with foil or parchment
3. Tongs or a spatula for flipping the thighs
4. Instant read meat thermometer
5. Small bowls for dry and wet seasonings
6. Whisk and a spoon for mixing and basting
7. Sharp knife and cutting board (for zesting lime and chopping cilantro)
8. Measuring spoons and a tablespoon/cup measure
9. Paper towels for patting the chicken dry

FAQ

Q: Can I use boneless chicken thighs instead? A: Yes, you can, but boneless thighs cook faster so check early. Reduce oven time by about 10 to 15 minutes or until internal temp hits 165°F. Skin wont get quite as crispy if theres no skin.

Q: How long should I marinate the chicken? A: 15 minutes is enough to get flavor, but for best results marinate 1 to 4 hours in the fridge. Avoid overnight if you used a lot of citrus or salt cause the texture can start to change.

Q: Do I have to use baking powder? A: It helps the skin get super crispy, so i recommend it. Use aluminum free baking powder. If you skip it you'll still get good flavor, just less crunch.

Q: Can I make the marinade ahead and store it? A: Sure, you can mix the marinade 1 to 2 days ahead in the fridge. Keep the cilantro and lime juice fresh, though, or add them right before marinating for the brightest flavor.

Q: What if I dont have smoked paprika or cumin? A: Substitute regular paprika for a milder flavor and a pinch of chili powder or oregano if you dont have cumin. The dish will still be tasty, just a bit different.

Q: How do I keep the skin crispy after baking? A: Let the thighs rest on a wire rack for 5 to 10 minutes so steam escapes. If the skin softens after resting, pop them under a hot broiler for 2 to 3 minutes watching closely so they dont burn.

Crispy Cilantro Lime Chicken Thighs Recipe Substitutions and Variations

Chicken thighs (bone in, skin on) — swap for boneless skinless thighs or even chicken breasts if you want less fat; cooking time will be shorter so watch them closely.
Baking powder — use 1 tablespoon cornstarch to help the skin crisp, or 1/4 teaspoon baking soda if you need extra browning but use sparingly or it can taste soapy.
Lime juice and zest — swap with lemon juice and zest 1:1, it’s a bit brighter but works great if you don’t have limes.
Cilantro — use fresh parsley instead (same amount); the flavor is milder but still fresh, good if you don’t like cilantro’s soapy taste.

Pro Tips

– Pat the skin super dry and let the thighs sit uncovered in the fridge for 30 minutes if you can. It sounds extra but drying the skin and a little chill time helps the baking powder crisp up the skin way more than just patting with a towel.

– Get as much of the salt, baking powder mix and marinade under the skin as possible. Push your fingers gently between skin and meat and smear it there, it’s where the flavor really soaks in. Dont overdo the salt though if you plan to eat it with salty sides.

– Sear skin side down till most of the fat is rendered and the skin is deeply golden, then into the oven. If the thighs are uneven in thickness, flatten the thicker end a bit so everything finishes at the same time. Use an instant read thermometer and take them out at 162 to 163°F since they’ll rise to 165°F while resting.

– If you want a glossy, slightly sweet finish, brush on the reserved marinade with honey right after roasting and pop under the broiler for 30 to 90 seconds while watching like a hawk. Broil too long and the sugars burn fast, so beware.

Crispy Cilantro Lime Chicken Thighs Recipe

Recipe by Sammy Hunter

0.0 from 0 votes

I made Cilantro Chicken Thighs that get blisteringly crispy on the outside and impossibly juicy inside, a fast weeknight dinner that actually tastes like a restaurant.

Servings

servings

Calories

420

kcal

Equipment: 1. Ovenproof skillet (cast iron works best)
2. Baking sheet lined with foil or parchment
3. Tongs or a spatula for flipping the thighs
4. Instant read meat thermometer
5. Small bowls for dry and wet seasonings
6. Whisk and a spoon for mixing and basting
7. Sharp knife and cutting board (for zesting lime and chopping cilantro)
8. Measuring spoons and a tablespoon/cup measure
9. Paper towels for patting the chicken dry

Ingredients

4 bone in, skin on chicken thighs (about 1.5 to 2 pounds)
1 teaspoon kosher salt plus more to taste
1/2 teaspoon freshly ground black pepper
1 teaspoon baking powder (helps the skin get super crispy)
1 tablespoon olive oil
3 cloves garlic, minced
1 teaspoon smoked paprika
1/2 teaspoon ground cumin
1 teaspoon brown sugar (optional, balances acidity)
Zest of 1 lime (about 1 teaspoon)
2 tablespoons fresh lime juice (about 1 large lime)
1/3 cup fresh cilantro, chopped (packed)
1 tablespoon honey or maple syrup (optional for a touch of sweetness)
1 to 2 tablespoons water or chicken stock (to loosen the marinade if needed)

Directions

Preheat oven to 425°F and line a baking sheet with foil or parchment. Pat the chicken thighs very dry with paper towels so the skin will get extra crispy.
In a small bowl mix 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and 1 teaspoon baking powder. Sprinkle and rub this all over the chicken, especially under the skin if you can get your fingers under there.
In another bowl whisk 1 tablespoon olive oil, 3 minced garlic cloves, 1 teaspoon smoked paprika, 1/2 teaspoon ground cumin, 1 teaspoon brown sugar if using, zest of 1 lime, 2 tablespoons fresh lime juice, 1/3 cup chopped fresh cilantro, and 1 tablespoon honey or maple syrup if you want it a little sweeter. If the mixture seems too thick add 1 to 2 tablespoons water or chicken stock to loosen.
Rub about two thirds of the cilantro lime marinade under the skin and all over the outside of the thighs. Reserve the rest for basting and finishing. Dont skip getting some under the skin, thats where the flavor really soaks in.
Let the chicken sit at room temp for 15 to 30 minutes, or cover and refrigerate for up to 2 hours if you want more flavor. If refrigerating bring back to room temp for 15 minutes before cooking.
Heat a large ovenproof skillet over medium high heat. When hot add the thighs skin side down and sear without moving for 5 to 7 minutes until the skin is deeply golden and much of the fat has rendered.
Flip the thighs so skin side is up, spoon any reserved marinade over the meat, then transfer the skillet to the preheated oven. Roast for 15 to 25 minutes until the internal temperature reaches 165°F and juices run clear. Thicker pieces may need more time.
If the skin isnt as crisp as you want at the end, broil on high for 1 to 2 minutes while watching carefully so it doesnt burn.
Remove from oven and tent loosely with foil. Let rest 5 to 10 minutes so the juices redistribute and the meat stays juicy.
Serve topped with the remaining fresh cilantro and extra lime wedges. Taste and add more salt, pepper or a drizzle of honey if you like it brighter or sweeter.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.