Serve this easy Chili Lime Chicken Thighs recipe on a platter for a beautiful presentation, or serve in bowls with brown rice! We love a good marinated chicken for grilling, with a bonus amount of color of delicious carrots, peppers, broccoli and cucumber! We eat with our eyes–so beautiful.

far away rice and chicken bowl and platter of chicken with carrot strips

I love a tasty chicken recipe that we can double the recipe for leftovers and meal planning for the week. Here’s a delicious chicken thighs recipe that we make all the time. Serve these Chili Lime Chicken Thighs on a platter of veggies for a beautiful spread! Isn’t food so beautiful?

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a platter of chicken thighs cut into strips with veggies, and dip in a bowl in the center

Chili Lime Chicken Thighs

We love the bright citrus flavor of lime and spicy chili, which is clearly the star of the dish! Served with your favorite veggies and brown rice for chicken bowls, it’s a meal that everyone loves–packed with so much flavor!

Read more: Chili Lime Chicken Thighs
close up shot of grilled chili lime chicken thighs

Why I love this recipe

  • You can marinate the chicken for a few hours—up to 12 in the refrigerator.
  • Serving the chicke on a platter is a fun way to serve the meal.
  • Optional to serve on a board, where everyone makes their own bowls.  
  • It’s a casual way to serve, and beautiful in presentation.
grilled chili lime chicken rice bowl

Gather these ingredients

  • Boneless, skinless, chicken thighs
  • Toasted sesame oil
  • Honey
  • Garlic
  • Limes
  • Fish sauce
  • Sambal oelek chili paste
  • Salt to taste
  • Cooked brown rice: You can buy pre-cooked brown rice in Trader Joe’s freezer section (it’s great)
grilled chickcen strips on a plate and a bowl of rice and chicken

Veggies to add to the bowl:

  • Carrots, julienned
  • Baby bell peppers, julienned
  • English cucumber, cut into bite-sized pieces
  • Steamed or roasted broccoli, (don’t serve raw)
  • Mint to serve

What is the spice in chili lime chicken thighs?

The amount of sambal oelek or chili paste can be adjusted, depending on your desired spice level—1 Tbsp for not spicy and 4 Tbsp for more of a kick. Or, if you love a milder chicken, try my Apricot Greek Yogurt Chicken Thighs—easy, and so good, and baked in the oven!

chicken thighs on the grill with black char marks

How do you marinate chicken thighs?

  1. Combine all the ingredients for the marinade and stir until smooth and well combined.
  2. Reserve 1/3 cup of the marinade for serving, then transfer the remaining amount to the chicken thighs and mix, using your hands or a spoon to evenly coat the meat.
  3. Allow thighs to marinate for a few hours on the counter before grilling (of course, make sure it doesn’t sit out too long), or overnight in the refrigerator.
colorful platter of veggies and grilled chicken thighs with a dipping sauce in the center

How do you make Chili Lime Chicken Thighs?

  1. Preheat grill to medium-high heat when you’re ready to cook the chicken. Remove the thighs from the marinade and scrape off excess liquid. Spray with nonstick spray (this will also help with grill marks) and place on the grill. Grill each side for 6-7 minutes, then remove from the heat and allow to rest for 10 minutes. Cut into strips.
  2. Arrange the chicken, broccoli, carrots, peppers, cucumbers, and remaining sauce on a platter. Garnish with mint and serve hot with brown rice.
a bowl of rice and chicken and veggies

Tips and substitutions

  • It’s optional to use chicken breasts.
  • Thighs are juicier, but higher in fat than leaner chicken breasts. Chicken breasts are delicious, but you have to adjust the cooking time!
  • Chicken in general is quick, flavorful and so tender – one of our favorite grilling meats. You may also want to try my Best Grilled Chicken Thighs.
  • Where to find the ingredients? You can find these ingredients in the Asian aisle of the grocery store!
  • Serve with a side of brown rice, and favorite veggies.
  • Serve on a platter or let everyone dig in and make their own bowls.
  • Store any leftovers in a covered container in the fridge for up to 2-3 days.
  • We love this chicken as leftovers in wraps, salads, etc.

More chicken recipes to try:

a platter of chicken thighs cut into strips with veggies, and dip in a bowl in the center
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Chili Lime Chicken Thighs

These thighs are best if marinated for a few hours—up to 12 in the refrigerator. The amount of sambal oelek or chili paste can be customized depending on your desired spice level—1 Tbsp for not spicy and 4 Tbsp for more of a kick.
Prep Time: 20 minutes
Cook Time: 7 minutes
marinate: 12 hours
Total Time: 12 hours 27 minutes
Yield: 6
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Ingredients
 

Chicken and Marinade

  • 2 pounds chicken thighs, boneless, skinless, rinsed, with excess fat removed (about 10-12 thighs)
  • ½ c toasted sesame oil
  • ½ c honey
  • 2 cloves garlic, finely grated
  • 2 large lime, juiced and zested
  • 3 Tbsp fish sauce
  • 1-4 Tbsp sambal oelek chili paste, or other
  • Salt to taste
  • 2 cups cooked brown rice

Veggies for the bowls:

  • 2-3 carrots, julienned
  • 6 baby bell peppers, julienned
  • ½ English cucumber, cut into bite-sized pieces
  • 3 c steamed or roasted broccoli, (don't serve raw)
  • Mint for garnish

Instructions
 

  • Place chicken thighs in a large bowl or Ziploc bag. Set aside.
  • Combine all the ingredients for the marinade: sesame oil, honey, garlic, lime, fish sauce, chili paste, and any additional salt to taste. Stir until smooth and well combined. Reserve ⅓ cup of the marinade for serving, then transfer the remaining amount to the chicken thighs and mix, using your hands or a spoon to evenly coat the meat. Allow thighs to marinate for a few hours on the counter before grilling, or overnight in the refrigerator.
  • Preheat grill to medium-high heat when you’re ready to cook the chicken. Remove the thighs from the marinade and scrape off excess liquid. Spray with nonstick spray (this will also help with grill marks) and place on the grill. Grill each side for 6-7 minutes, then remove from the heat and allow to rest for 10 minutes. Cut into strips.

Make the bowls or platter:

  • Arrange the chicken, broccoli, carrots, peppers, cucumbers, and remaining sauce on a platter. Garnish with mint and serve hot with brown rice.

Notes

Originally posted May 2020.
Cuisine: American
Course: Main Course
Calories: 699kcal, Carbohydrates: 50g, Protein: 29g, Fat: 44g, Saturated Fat: 10g, Polyunsaturated Fat: 13g, Monounsaturated Fat: 18g, Trans Fat: 0.1g, Cholesterol: 148mg, Sodium: 856mg, Potassium: 739mg, Fiber: 4g, Sugar: 27g, Vitamin A: 4710IU, Vitamin C: 84mg, Calcium: 67mg, Iron: 2mg
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Chili Lime Chicken Thighs