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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.