Brown Sugar Lime Chicken Thighs Juicy
This Brown Sugar Lime Chicken Thighs recipe is bursting with sweet, tangy, and savory flavors, delivering juicy, tender meat with irresistible caramelized crispy skin.
Equipment
- Mixing Bowl
- Measuring cups and spoons
- Baking sheet or roasting pan
- Wire Rack
- Tongs
- Knife and cutting board
Ingredients
Marinade
- 1/2 cup brown sugar
- 1/4 cup freshly squeezed lime juice
- 2 tablespoons olive oil
- 4 cloves garlic minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper optional
Chicken
- 4 bone-in, skin-on chicken thighs
For Garnish and Serving
- fresh lime wedges for serving
- chopped cilantro for garnish
Instructions
Prepare the Marinade
- In a mixing bowl, combine 1/2 cup brown sugar, 1/4 cup freshly squeezed lime juice, 2 tablespoons olive oil, 4 cloves minced garlic, 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon paprika, 1 teaspoon onion powder, and 1/2 teaspoon cayenne pepper (optional). Whisk until the brown sugar dissolves and the marinade is well blended.
Marinate the Chicken
- Place 4 bone-in, skin-on chicken thighs in the bowl or a resealable plastic bag. Pour the marinade over the chicken, ensuring each piece is coated. Seal and refrigerate for at least 1 hour, preferably 3-4 hours to deepen flavor and tenderize the meat.
Cook the Chicken
- Preheat the oven to 425°F (220°C). If available, place a wire rack on a baking sheet for air circulation and crispier skin.
- Remove chicken thighs from marinade, letting excess drip off. Arrange skin-side up on the wire rack or directly on the baking sheet. Reserve leftover marinade for basting.
- Roast chicken for 30-35 minutes. Halfway through, baste the thighs with reserved marinade to enhance the caramelized coating. Tent with foil if skin darkens too quickly.
- Check doneness when internal temperature reaches 165°F (74°C) and juices run clear. Skin should be crispy and surface sticky and caramelized.
Rest and Serve
- Remove chicken from oven and let rest for 5 minutes to retain juices. Before serving, squeeze fresh lime wedges over and sprinkle chopped cilantro for a fresh finish.
Notes
- Marinate the chicken for at least 3 hours to achieve deeper flavor and tenderness.
- Use bone-in, skin-on thighs for juicier meat and crispier skin.
- Basting during cooking creates an irresistible sticky glaze.
- Adjust cayenne pepper to control the spiciness level.
- Store leftovers in an airtight container refrigerated up to 3 days; reheat in the oven for best results.