Description

Tired of meal-prep chicken that turns dry and boring by midweek? These Garlic-Lime Chicken Thighs are the solution. They’re juicy, bold, and packed with bright citrus, garlic, and warm spices. This easy recipe delivers tender, flavorful chicken that stays delicious all week—perfect for bowls, tacos, or simple dinners.

Ingredients

Scale

2 lb boneless, skinless chicken thighs
3 tbsp olive oil (or avocado oil)
Zest and juice of 2 fresh limes
4 garlic cloves, minced
1 tsp ground cumin
1 tsp smoked paprika
½ tsp chili powder (optional)
1 tsp kosher salt
½ tsp freshly ground black pepper

Instructions

1. Marinate the Chicken

In a large bowl or zip-top bag, mix olive oil, lime zest and juice, garlic, cumin, smoked paprika, chili powder (if using), salt, and pepper.
Add chicken thighs and massage the marinade into the meat.
Cover and refrigerate at least 30 minutes, preferably overnight.

2. Cook the Chicken

Pan-Searing (Best Flavor)

Heat a large skillet over medium-high heat.
Shake excess marinade off chicken and place in hot pan.
Cook 5–6 minutes per side, undisturbed, until golden and internal temp reaches 165°F (74°C).

Oven-Baked Option

Preheat oven to 400°F (200°C).
Arrange chicken on a lined baking sheet.
Bake 15 minutes, flip, then bake 10–15 minutes more until cooked through.

3. Rest & Slice

Transfer chicken to a plate and rest 5–10 minutes before slicing against the grain.

Notes

Chicken thighs are best—more forgiving and naturally juicy
Let chicken sit at room temperature 10 minutes before cooking for even browning
Don’t move the chicken too early; it will release naturally when seared
Resting is essential to lock in juices
Smoked paprika adds a grilled flavor even indoors