I just made Cilantro Chicken Thighs that are blister-crisp on the outside and stupidly juicy inside, and you will want to keep scrolling to find the one trick that pulls it off.
I am obsessed with Crispy Cilantro Lime Chicken Thighs because the skin snaps and the meat stays juicy. I love that bright hit from lime zest and the herbal punch of cilantro.
It’s loud, simple, and makes me forget boring weeknights. But it’s not trying too hard, just big flavor that lands every time.
This is my go-to when I need Easy Dinner Recipes Chicken Thighs that actually feel exciting. Cilantro Chicken Thighs?
Yes. I’ll pick this over takeout when I want dinner done, satisfying, and impossible to resist.
Simple craveable food. No fuss, just wow.
Every single time. really.
Ingredients
- Chicken thighs: juicy protein, crispy skin that makes dinner feel special.
- Kosher salt: brings out natural flavors, you’ll actually taste the chicken.
- Black pepper: simple heat, keeps things from tasting flat.
- Baking powder: basically makes the skin insanely crisp and crackly.
- Paprika: mild smokiness and color, kind of cozy tasting.
- Garlic powder: punchy savory notes without fiddly fresh garlic.
- Cumin: earthy warmth, gives a subtle, rounded background flavor.
- Olive oil: helps with browning, keeps meat from drying out.
- Lime zest: bright citrus pop, smells amazing when it’s fresh.
- Lime juice: tangy lift that cuts through the fat.
- Minced garlic: fresh garlic bite, more vivid than powder.
- Cilantro: herbaceous, fresh finish that lightens each bite.
- Honey or brown sugar: basically balances the tartness with gentle sweetness.
- Red pepper flakes: add heat if you want a little kick.
Ingredient Quantities
- 6 bone-in, skin-on chicken thighs (about 2 1/2 pounds)
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 tablespoon baking powder (helps make the skin extra crispy)
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- 2 tablespoons olive oil
- 1 tablespoon lime zest (from about 2 limes)
- 3 tablespoons fresh lime juice (about 2 limes)
- 2 cloves garlic, minced
- 1/2 cup fresh cilantro, roughly chopped
- 1 teaspoon honey or brown sugar (optional, for a touch of balance)
- 1/4 teaspoon red pepper flakes (optional, for heat)
How to Make this
1. Pat the 6 bone-in, skin-on chicken thighs very dry with paper towels, then sprinkle 2 teaspoons kosher salt and 1 teaspoon black pepper all over, getting some under the skin where you can.
2. In a small bowl mix 1 tablespoon baking powder, 1 teaspoon paprika, 1 teaspoon garlic powder and 1/2 teaspoon ground cumin; rub this dry mix onto the skin and the exposed meat so the skin gets extra crispy.
3. Whisk together 2 tablespoons olive oil, 1 tablespoon lime zest, 3 tablespoons fresh lime juice, 2 cloves minced garlic, 1/2 cup roughly chopped cilantro, and if you want a touch of sweet add 1 teaspoon honey or brown sugar and 1/4 teaspoon red pepper flakes for heat; this is your cilantro lime marinade/sauce.
4. Reserve about 3 tablespoons of the sauce for finishing, then pour the rest over the thighs, massage it in, cover and chill at least 30 minutes or up to overnight for best flavor. If short on time even 15 minutes helps.
5. Preheat the oven to 425 F and position a rack in the upper third so the thighs are close to the heat source; line a rimmed baking sheet with foil and set a wire rack on it so air can circulate under the chicken.
6. Arrange the thighs skin-side up on the rack with space between each piece so steam can escape; give them another light sprinkle of salt if needed.
7. Roast for about 35 to 45 minutes until the skin is deep golden brown and a thermometer inserted into the thickest part away from bone reads 165 F. If the skin isnt crisp enough, broil for 1 to 3 minutes watching closely so it doesnt burn.
8. In the last 5 minutes of cooking brush the reserved cilantro lime sauce over the thighs to boost that fresh lime flavor, then finish roasting.
9. Let the chicken rest 5 minutes before serving so juices settle, then garnish with extra chopped cilantro and lime wedges. Serve with rice, salad or roasted veggies.
10. Tips: always pat chicken dry, dont overcrowd the pan, use a probe thermometer to avoid overcooking, and the baking powder is the secret for crunchy skin so dont skip it.
Equipment Needed
1. Paper towels
2. Small mixing bowl
3. Measuring spoons and measuring cup
4. Whisk and/or fork
5. Rimmed baking sheet lined with foil
6. Wire rack that fits the baking sheet
7. Tongs or a spatula for arranging the thighs
8. Pastry brush or spoon for basting
9. Instant‑read or probe thermometer
FAQ
Crispy Cilantro Lime Chicken Thighs Recipe Substitutions and Variations
- Chicken thighs (6 bone-in, skin-on)
- Boneless, skinless chicken thighs — cooks faster, won’t get as crazy crispy but still tasty.
- Bone-in chicken breasts — more meat, longer cook time; watch temp so breasts don’t dry out.
- Boneless chicken breasts — use shorter cooking time and pound slightly for evenness.
- Thighs, skinless — skip the baking powder trick and broil a bit at the end for color.
- Baking powder (1 tbsp, for extra crispy skin)
- Cornstarch — 1 to 1.5 teaspoons mixed with the spice rub helps crisp the skin.
- Baking soda — use much less (about 1/4 teaspoon) if you try it, it browns faster but can taste metallic if overused.
- Grated parmesan — a light dusting in the rub gives crispiness and savory flavor.
- Lime zest + juice
- Lemon zest and juice — same acidity, slightly brighter and more familiar flavor.
- Rice vinegar + lime zest — if you want less juice but same tang, 1 tablespoon vinegar plus zest works.
- Lime juice concentrate — use less than fresh, taste and adjust since it’s stronger.
- Fresh cilantro (1/2 cup)
- Flat-leaf parsley — same color and freshness, milder flavor; use equal amount.
- Fresh basil — gives a sweeter, aromatic twist that pairs well with lime.
- Green onion tops + a pinch of chopped mint — bright swap if you’re out of cilantro.
Pro Tips
1. Dry the skin really well and let the thighs sit uncovered in the fridge for 30 minutes if you can. It helps pull extra moisture out so the baking powder can do its job and the skin crisps up faster.
2. Get some marinade under the skin and not just on top. Slip your fingers between meat and skin and spread a thin layer of the oil/lime mix so the flavor sinks in and the skin still crisps.
3. Use a wire rack and leave space around each piece. Crowding traps steam and makes the skin soggy. If the oven is uneven, rotate the pan once halfway through for even browning.
4. Watch the final broil like a hawk and use a probe thermometer to pull at 165 F. Broiling will go from golden to burned in seconds, and a probe prevents overcooking so the meat stays juicy.
Crispy Cilantro Lime Chicken Thighs Recipe
I just made Cilantro Chicken Thighs that are blister-crisp on the outside and stupidly juicy inside, and you will want to keep scrolling to find the one trick that pulls it off.
6
servings
360
kcal
Equipment: 1. Paper towels
2. Small mixing bowl
3. Measuring spoons and measuring cup
4. Whisk and/or fork
5. Rimmed baking sheet lined with foil
6. Wire rack that fits the baking sheet
7. Tongs or a spatula for arranging the thighs
8. Pastry brush or spoon for basting
9. Instant‑read or probe thermometer
Ingredients
6 bone-in, skin-on chicken thighs (about 2 1/2 pounds)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 tablespoon baking powder (helps make the skin extra crispy)
1 teaspoon paprika
1 teaspoon garlic powder
1/2 teaspoon ground cumin
2 tablespoons olive oil
1 tablespoon lime zest (from about 2 limes)
3 tablespoons fresh lime juice (about 2 limes)
2 cloves garlic, minced
1/2 cup fresh cilantro, roughly chopped
1 teaspoon honey or brown sugar (optional, for a touch of balance)
1/4 teaspoon red pepper flakes (optional, for heat)
Directions
- Pat the 6 bone-in, skin-on chicken thighs very dry with paper towels, then sprinkle 2 teaspoons kosher salt and 1 teaspoon black pepper all over, getting some under the skin where you can.
- In a small bowl mix 1 tablespoon baking powder, 1 teaspoon paprika, 1 teaspoon garlic powder and 1/2 teaspoon ground cumin; rub this dry mix onto the skin and the exposed meat so the skin gets extra crispy.
- Whisk together 2 tablespoons olive oil, 1 tablespoon lime zest, 3 tablespoons fresh lime juice, 2 cloves minced garlic, 1/2 cup roughly chopped cilantro, and if you want a touch of sweet add 1 teaspoon honey or brown sugar and 1/4 teaspoon red pepper flakes for heat; this is your cilantro lime marinade/sauce.
- Reserve about 3 tablespoons of the sauce for finishing, then pour the rest over the thighs, massage it in, cover and chill at least 30 minutes or up to overnight for best flavor. If short on time even 15 minutes helps.
- Preheat the oven to 425 F and position a rack in the upper third so the thighs are close to the heat source; line a rimmed baking sheet with foil and set a wire rack on it so air can circulate under the chicken.
- Arrange the thighs skin-side up on the rack with space between each piece so steam can escape; give them another light sprinkle of salt if needed.
- Roast for about 35 to 45 minutes until the skin is deep golden brown and a thermometer inserted into the thickest part away from bone reads 165 F. If the skin isnt crisp enough, broil for 1 to 3 minutes watching closely so it doesnt burn.
- In the last 5 minutes of cooking brush the reserved cilantro lime sauce over the thighs to boost that fresh lime flavor, then finish roasting.
- Let the chicken rest 5 minutes before serving so juices settle, then garnish with extra chopped cilantro and lime wedges. Serve with rice, salad or roasted veggies.
- Tips: always pat chicken dry, dont overcrowd the pan, use a probe thermometer to avoid overcooking, and the baking powder is the secret for crunchy skin so dont skip it.
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.
Nutrition Facts
- Serving Size: 180g
- Total number of serves: 6
- Calories: 360kcal
- Fat: 24g
- Saturated Fat: 6g
- Trans Fat: 0.1g
- Polyunsaturated: 3g
- Monounsaturated: 12g
- Cholesterol: 140mg
- Sodium: 650mg
- Potassium: 400mg
- Carbohydrates: 2g
- Fiber: 0.5g
- Sugar: 1.5g
- Protein: 32g
- Vitamin A: 300IU
- Vitamin C: 10mg
- Calcium: 30mg
- Iron: 1.2mg
