What’s a girl to do when it gets to be grilling season but she’s got no grill? Make Sweet Chili Lime Chicken Thighs and Drumsticks of course! This chicken recipe is really simple to make and delicious all year long, but the best news is, it’s just as easy for a city mouse as it is for a country mouse. And even if the chicken will never have those beautiful char marks, it’s flavorful marinade and golden brown crispy skin make my Sweet Chili Lime Chicken Thighs and Drumsticks the perfect accompaniment for hot weather food. It’s perfect with corn on the cob and summer salads of all sorts. The well-balanced marinade pairs well with Asian and Mexican salads for sure because I’ve been doing lots of improvising, but I’m sure you’ll find this sweet, spicy, rich chicken will pair with just about anything. And don’t let the scale of the recipe hold you back ;the leftovers are awesome, hot or cold. Of course, leftovers require that you and your guests haven’t already polished off every last piece of Sweet Chili Lime Chicken Thighs and Drumsticks.
- 2 tablespoons chili garlic paste
- ¼ cup honey
- zest and juice of one lime
- 1 tablespoon salt
- 10+ chicken drumsticks
- 6 thighs
- Whisk the marinade ingredients together in a glass bowl or Ziploc bag.
When well-mixed, add the chicken. Marinate at least 30 minutes or overnight in the refrigerator. I usually put them in a large Ziploc the night before just to make this really simple. - If you refrigerated the chicken, take it out about an hour before you plan to cook it to allow it to come up to room temperature.
- Preheat the oven to 425° F.
- Line the chicken pieces up on baking sheets. The goal is to fit as many on the pan but have them minimally touching.
- Bake for 25 minutes until the skin is golden and crispy. OMG.
- Serve hot or room temperature. My Summerado Salad or my Soba Noodle Salad with Asian Pesto are just two great ideas for sides.
