March 4, 2020
Honey Lime Cilantro Chicken Thighs
Hangry Honey Lime Cilantro Chicken Thighs

Chicken thighs are one of my favorite proteins to cook with. They are super juicy and much more forgiving and flavorful than their popular counterpart – the chicken breast. Not to mention, they’re actually less expensive, too. However, if you’re anything like my husband, and you hate to ‘work for your food,’ make sure you get the boneless thighs. They’re just as good as the bone-in, skin-on version – without the ‘work.’ 

These chicken thighs pair great with some crispy rice. If you have never made it before, it is life changing. It adds an additional layer of texture and flavor because the rice gets nice and toasty. It’s very easy to make. Cook the rice according to the package. Spread it on a sheet pan to cool. Then, get a cast iron pan hot, add some oil, and then the rice in a single layer – do not touch it for 5-8 minutes. I know, it’s going to be hard, but do not touch it. Take a peek and if it’s golden in color, start to flip the rest of it. Serve immediately with these chicken thighs. The sweet and zesty flavor of the chicken will make you want to clip this recipe and keep it in your recipe box for a later date. 

If you haven’t noticed from my last couple columns, I’m a fan of easy suppers that are packed with flavor and require little clean up. While I like to hang out in my kitchen, the last thing I want to do with a full belly is actually clean my kitchen. So don’t worry, this one checks all of those boxes, too.

Honey Lime Cilantro Chicken Thighs

Juicy chicken thighs to be be the start of your next mexican night!
Prep Time2 hrs
Cook Time30 mins
Total Time2 hrs 30 mins
Course: Dinner, Lunch, Main Course, Tacos
Cuisine: American, Mexican
Keyword: Baked, Chicken, Dinner, Easy, farm to table, Gluten Free, Healthy, Honey, Lunch, mexican, Simple Supper, tacos
Servings: 6


  • 2 lbs of boneless and skinless chicken thighs
  • ½ cup raw honey
  • 2 limes zest and juice, divided
  • 2 tbls olive oil
  • 4 cloves of garlic minced
  • 1 shallot minced
  • 1 bunch of cilantro divided
  • ½ tsp ground cumin
  • 1 tsp salt
  • ½ cup queso fresco


  • Whisk together the honey, lime juice, olive oil, garlic, shallot, ¼ cup finely chopped cilantro, cumin, and salt. Add it to a gallon size zip top bag, along with the chicken, and let it marinate in the fridge for at least two hours and up to six hours max.
  • Remember, pull the chicken out of the fridge 30-45 minutes before cooking.
  • Preheat the oven to 400 degrees fahrenheit. Line a sheet pan with parchment paper and arrange the chicken in a single layer.
  • Bake the chicken for 25-30 minutes or until it is cooked through.
  • Meanwhile, mix the lime zest with the queso fresco cheese and pluck full cilantro leaves from the stems.
  • Arrange the chicken onto a serving platter and top with the lime-spiked queso fresco and cilantro leaves.


NOTED: zest your limes before you cut to juice them.

I want you to cook along with me! Be sure to tag me on your social media channels and use the hashtags #TheHangryDiaires & #GetHangry.

This recipe was also published in my food column, The Driftless Foodie in The Driftless Journal newspaper.