Ancho Lime Grilled Chicken Thighs
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The mild heat and deep flavor of ancho chile powder makes a slam-dunk flavor pairing with fresh lime juice on grilled chicken. The ancho lime marinade builds layers of flavor while olive oil helps distribute seasoning evenly over the chicken skin. Grilling at 375 to 425°F allows the fat under the skin to render properly before finishing over direct heat for flavorful browning and crisp skin.
Course: , ,
Dinner
entree
Main Course
Cuisine: ,
American
Mexican
Makes:
Servings:
Takes:
Ingredients
Ancho Lime Marinade
- 2 tablespoons ancho chile powder
- 1 teaspoon ground cumin
- 1 teaspoon dried Mexican oregano
- 3/4 teaspoon Morton Coarse Kosher Salt
- 1/2 teaspoon freshly ground black pepper
- 3 garlic cloves
- 1 lime
- 2 tablespoons olive oil
Chicken
- 8 bone-in, skin-on chicken thighs
- Lime wedges optional
Notes:
About the ancho chile. Dried and ground poblano peppers, ancho chile powder brings mild heat and deep flavor with a light sweetness and smokiness. If ancho chile powder is unavailable, substitute guajillo chile powder for a similar mild heat profile or use standard chili powder with a pinch of smoked paprika.
Metric conversion:
These recipes were created in US Customary measurements and the conversion to metric is being done by calculations. They should be accurate, but it is possible there could be an error. If you find one, please let us know in the comments at the bottom of the page
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.
Nutrition per Serving
Calories: 718kcal | Carbohydrates: 6g | Protein: 48g | Fat: 56g | Saturated Fat: 14g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 25g | Trans Fat: 0.2g | Cholesterol: 283mg | Sodium: 726mg | Potassium: 715mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1436IU | Vitamin C: 6mg | Calcium: 60mg | Iron: 3mg