This recipe delivers big on flavor while balancing smoke, spice, and acidity so that the chicken still tastes like chicken. Ground ancho chile brings warmth and depth without aggressive heat, and the lime cuts through the richness of chicken skin. Cooked over a controlled two-zone fire, the thighs render their fat properly and pick up just enough char to make the flavors pop. This is straightforward barbecue built on good heat management and balanced seasoning.
Grilled Chicken Thigh FAQs
How long should you marinate chicken thighs?
Marinate chicken thighs for at least 2 hours and up to 8 hours for balanced flavor without overpowering the meat.
What grill setup works best for chicken thighs?
Two-zone cooking at 375 to 425°F allows the chicken thigh meat to cook gently over indirect heat before finishing over direct heat for crisp skin and flavorful browning.
What internal temperature should grilled chicken thighs reach?
For the best texture, cook chicken thighs to an internal temperature of 170 to 175°F. Dark meat becomes more tender at this higher doneness temperature.
What can you substitute for ancho chile powder?
Ancho chile powder is made from dried poblano peppers and has mild heat with notes of dried fruit, earthiness, and subtle sweetness. Guajillo chile powder is a close substitute. In a pinch, use standard chili powder and add a small amount of smoked paprika for depth.
Ancho Lime Grilled Chicken Thighs
Rate this RecipeIngredients
Method
- Marinate the chicken. In a zip-top plastic bag, combine the ancho, cumin, oregano, salt and pepper for the marinade. Mince the garlic and add it to the bag. Grate the lime zest and add it to the bag. Squeeze in the lime juice too. Add the olive oil and mix well. Add the chicken thighs and massage to coat evenly. Seal up the bag and refrigerate for 2 to 8 hours.Remove the thighs from the refrigerator about 30 minutes before grilling.
- Fire up. Prepare a grill for two-zone cooking at 375 to 425°F. Clean and oil the grates well.
- Cook. Place the thighs skin-side up over indirect heat and cook for 25 to 30 minutes. Then move the thighs skin-side down over direct heat and grill until they reach an internal temperature of 170 to 175°F and the skin is crisp and well browned, turning as needed. Finish with a squeeze of fresh lime juice if desired and serve.
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