I am still on my chicken thigh kick. I found them for $.88 a pound last week! I mean, seriously, how can you beat that? Of course, I did what any good grocery shopper would do, and stocked up on as much as my freezer and wallet could handle!
When it comes to dinner for my family, it is important to me to serve good meat. My husband is currently doing a no-carb diet for a few weeks. He is really taking in the protein at a high rate. And my 5 year old has to be going though a growth spurt! I am not kidding you when I tell you that every 15 minutes he is hungry. And when I say hungry, I mean DYING of hunger! I am encouraging him to stay away from empty carbs like chips and crackers. He is a meat eater too, so protein it is for him!
Surprisingly, my kids are very okay with semi-spicy foods. They love all the Mexican flavors and spices. Tacos are my go-to meal for at least one night a week. In effort to create a change from the normal beef taco night, I decided to make this Spicy Chili-Lime Skillet Chicken. It can be made a lot less spicy or a lot more spicy depending on your taste buds.
Skillet chicken is amazing! I am in love with my Cast Iron Skillet. My Honey BBQ Skillet Chicken Thighs are a favorite in our house. I love these skillet recipes. You start them on the stove top and finish them in the oven. Dinner is so simple. The cast iron skillet makes the chicken crispy, flavorful, and caramelized.
Ingredients:
– 6-8 Chicken Thighs; bone in & skin on (boneless/skinless is fine too)
– 1 tbsp Chili Powder
– 1 tsp Cumin
– 1/4 tsp Cayenne Pepper (use less for less heat)
– 1 tsp Paprika
– 1 tsp Garlic Powder
– 1 tsp Onion Powder
– 1/2 tsp Salt
– 1/4 tsp Black Pepper
– 1/4 cup Lime Juice
– 2 tbsp Oil
– Cilantro
– Tomatoes
– Lime wedges
Directions:
- Combine chili powder, cumin, cayenne pepper, paprika, garlic powder, onion powder, salt, black pepper, & lime juice in a large zip bag.
- Place chicken thighs in zip bag and marinate for at least 2 hours.
- Heat large skillet.
- Place chicken thighs skin side down in 2 tbsp of oil.
- Flip chicken after 6 minutes.
- Place skillet in 350˚ oven for 20 minutes or until chicken is cooked through.
- Serve with chopped cilantro, lime wedges and fresh tomatoes.
Happy Eating!
Keikilani
This post may contain affiliate links.
Robin Rue (@massholemommy) says
I think this sound fantastic. I can’t wait to try this 🙂
irishred13 says
I just bought a cast iron skillet and it needs to be broken in. This looks like just the recipe to do it with! Yum!
Rebecca says
Oh my this sounds amazingly good. I am always looking for new ways to fix chicken.
Gloria @ Homemade & Yummy says
This looks so good. Chicken, chili and lime go so well together. I love using my cast iron skillet…they rock.
Suburbia Mom says
Sound delicious! We have a freezer full of thighs and it’s my husbands favorite. I’m adding this for later this week! Thank you for sharing.
Keikilani Jackson says
I HAVE to have chicken thighs in my freezer! They are a staple.
Helene Cohen Bludman says
I just bought chicken thighs today! Now I have your recipe to use for them.
laura londergan says
oh my does this look like a dish I would love – all of those flavors together – oh my yum!!
SunshineFlGirl says
Perfect recipe for a Cinco De Mayo party! I pinned this recipe and will definitely break it out for that!
Keikilani Jackson says
It totally would be a great recipe for Cinco De Mayo!
censie says
Delicious!! I am going to add this to our meal plan for next week.
Judith Andrews says
I made this with chicken breast , I pounded out the chicken … Was just yummy .. Love your recipes Keiki!!!
Keikilani Jackson says
I’m so glad you liked it! 🙂