Ingredients

• 2 pounds boneless skinless chicken thighs, about 8 thighs
• ½ cup (121 g) lime juice, fresh or store-bought
• ¼ cup (85 g) honey
• 2 tablespoons chopped cilantro
• 2 tablespoons garlic, minced
• 1 tablespoon chili powder
• 1 tablespoon cumin
• 1 tablespoon onion powder
• 1 teaspoon kosher salt
• ½ teaspoon cayenne pepper
• 2 tablespoons vegetable oil

Instructions

1. To a large bowl, add chicken, lime juice, honey, cilantro, garlic, chili powder, cumin, onion powder, salt, and cayenne.
2. Mix well. Cover and refrigerate for 20 minutes, up to 4 hours.
3. When ready, preheat oven to 400°F*.
4. To a large oven-safe skillet over medium-high heat, add oil.
5. Once hot, add the chicken, reserving the excess marinade.
6. Cook for 2-3 minutes per side or until golden brown.
7. The chicken will not be fully cooked at this time.
8. Transfer the skillet to the preheated oven and bake for 8-10 minutes, or until the chicken reaches an internal temperature of 165°F.
9. While the chicken is cooking, to a medium saucepan over medium heat, add the reserved marinade.
10. Bring to a boil.
11. Once boiling, reduce heat and simmer for 5-10 minutes, or until the marinade thickens and becomes sticky.
12. Brush the marinade over the cooked chicken.
13. Serve warm.

Prep Time: 15 minutes
Cook Time: 15 minutes
Marinating Time: 20 minutes
Total Time: 50 minutes