A Chili Lime Chicken Thighs Platter is an easy recipe, made with marinated chicken for grilling, served with veggies, chili lime sauce and brown rice!

grilled chickcen strips on a plate and a bowl of rice and chicken

Friends, here’s a delicious meal for this week if you love chicken thighs. Serve it on a platter of veggies, and you have a beautiful spread for dinner tonight! Isn’t food so beautiful? Just look at these Pineapple Mango Grilled Chicken Skewers for grilling, too!

Chili Lime Chicken Thighs

These chicken thighs are best if marinated for a few hours—up to 12 in the refrigerator.

grilled chili lime chicken rice bowl

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!

colorful platter of veggies and grilled chicken thighs with a dipping sauce in the center

For this recipe, it’s optional to use chicken breasts. Slice the chicken into strips and arrange on a platter with your favorite veggies!

Getting flavorful and tender chicken all comes down to the marinade. You can also try this Lemon Herb Chicken Marinade.

chicken thighs on the grill with black char marks

Ingredients for the Chili Lime Chicken marinade

  • Boneless, skinless, chicken thighs
  • Toasted sesame oil
  • Honey
  • Garlic
  • Limes
  • Fish sauce
  • Sambal oelek chili paste
  • Salt to taste

a bowl of rice and chicken and veggies

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!

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

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.

Ready for grilling!

close up shot of grilled chili lime chicken thighs

Can you make this recipe with chicken breasts?

Yes, you can! 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.

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

No agenda hosting

Now that many of us can start eating meals together again, what do you look forward to?

Only bringing in people you know well, like family and longtime friends, or do you plan on reaching out more?

I challenge you, as we have always done here in our home, to share meals with people we may not agree with.

Paul and I have lived our almost 30 years of marriage being friends with people with different political, economic, and religious views or orientations than us.

We believe we are to live this way, to open our minds and hearts toward others, and to move toward love. No agenda, but to listen, feed, be willing to hear things in a new light, and love.

close up of chili sauce in a bowl, surrounded by veggies and chicken

So … this chicken recipe is a great place to start.

Who will you be inviting over once we can open our homes again?

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 Platter

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.

Ingredients

Chicken and Marinade

  • 10-12 boneless, skinless, chicken thighs rinsed, with excess fat removed
  • 1/2 c toasted sesame oil
  • 1/2 c honey
  • 2 cloves garlic, finely grated
  • 2 large limes, juiced and zested
  • 3 Tbsp fish sauce
  • 1-4 Tbsp sambal oelek chili paste, or other
  • Salt to taste

Vegetables

  • 2-3 carrots, julienned
  • 6 baby bell peppers, julienned
  • 1/2 English cucumber, cut into bite-sized pieces
  • 3 c steamed or roasted broccoli, (don't serve raw)
  • Mint to serve

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 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. 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.
  • Arrange the chicken, broccoli, carrots, peppers, cucumbers, and remaining sauce on a platter. Garnish with mint and serve hot with brown rice.
Did you make this recipe?Tag @reluctantentertainer on Instagram and hashtag it #reluctantentertainer!

close up of grilled chili lime chicken thighs cut into long pieces, with strips of bell peppers

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