Mexican Baked Chicken Thighs in Honey-Chili Marinade Recipe
These are juicy chicken thighs baked in a sweet-and-spicy marinade made with honey, chili, and lime. In Mexico, similar roasted meats often appear at family gatherings because it’s easy to prepare a larger batch at once. The flavor combines a lightly caramelized sweetness with a sharper chili kick, a bit like barbecue wings but with a citrusy finish.
The combination of honey, chili, and lime gives these baked chicken thighs a balance of caramelized sweetness, heat, and freshness that’s reminiscent of Mexican street food flavors. The marinade both tenderizes the meat and creates a glossy, slightly sticky coating as it bakes.
Chef's tips
For the best flavor, marinate the chicken overnight if you have time. Use chicken thighs with skin and bone – they stay juicier and develop a more flavorful, crispy skin. If the skin is browning too quickly, loosely cover the dish with foil for part of the baking time, then remove it at the end to crisp the skin.
How to serve
Serve with Mexican-style rice, corn on the cob, guacamole, or a simple cabbage slaw with lime. Warm tortillas on the side let everyone pull the meat off the bone and make quick tacos at the table.
Ingredients
- chicken thighs - 8 piece
- honey - 3 tablespoons
- lime juice - 3 tablespoons
- vegetable oil - 2 tablespoons
- chili powder - 1 teaspoon
- sweet paprika - 1.5 teaspoons
- garlic - 3 cloves
- ground cumin - 0.5 teaspoons
- salt - 1 teaspoon
- black pepper - 0.5 teaspoons
- cilantro fresh, chopped - 2 tablespoons
Preparation
- Peel the garlic and finely chop it or press it through a garlic press.
- In a large bowl, mix the honey, lime juice, oil, chili powder, sweet paprika, cumin, salt, pepper, and garlic until you get a thick marinade.
- Pat the chicken thighs dry with paper towels. If they are very fatty, you can trim off any excess skin.
- Place the thighs in the bowl with the marinade and coat each piece thoroughly on all sides. Cover the bowl and refrigerate for at least 30 minutes, preferably 2–3 hours.
- Preheat the oven to 190°C (top and bottom heat). Line a baking tray with baking paper or use an ovenproof dish.
- Arrange the thighs skin-side up and pour over the remaining marinade from the bowl.
- Bake for 30 minutes, then spoon the sauce from the bottom of the dish over the thighs and bake for another 10–15 minutes, until the skin is well browned and the meat is tender (clear juices run out when pierced).
- Remove from the oven and let the meat rest for 5 minutes so the juices settle. Sprinkle with chopped fresh cilantro before serving.
Storage
Udka przechowuj w lodówce w szczelnym pojemniku. Podgrzewaj w piekarniku pod przykryciem, aby skórka nie wyschła. Możesz też obrać mięso z kości i wykorzystać do sałatek lub kanapek. Do mrożenia najlepiej oddziel mięso od kości i zamroź w porcjach.
