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–+ servings

Chili-Lime Chicken Thighs (Sheet-Pan)

Crispy, spice-rubbed chicken thighs roast on a single pan alongside bell-pepper strips and zucchini rounds, soaking up smoky chili, bright lime, and garlicky goodness as they sizzle.
Print Recipe
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Course: Main Course
Cuisine: Mexican
Servings: 6 servings
Calories: 340kcal

Ingredients

  • 6 bone-in skin-on chicken thighs, about 2 lb; sub: drumsticks or wings
  • 2 tbsp olive or avocado oil sub: melted butter
  • 2 tsp chili powder sub: chipotle powder
  • 1 tsp ground cumin sub: smoked paprika
  • 1 tsp garlic powder sub: 3 minced garlic cloves
  • 1 tsp salt sub: seasoned salt
  • 1/2 tsp black pepper sub: crushed red pepper
  • 2 limes juice + wedges; sub: lemons
  • 2 large bell peppers sliced; sub: poblano or mini peppers
  • 2 medium zucchini sliced 1/2″ thick; sub: yellow squash
  • 2 tbsp fresh cilantro garnish; sub: parsley

Instructions

  • Prep the dry rub: Mix chili powder, cumin, garlic powder, salt, and pepper.
  • Season chicken: Pat thighs dry, coat with oil, then rub spice mix all over (under skin if possible).
  • Arrange sheet pan: Spread peppers & zucchini on a rimmed pan. Drizzle with 1 Tbsp oil and toss with a pinch of salt. Nestle thighs skin-side up on top; squeeze 1 lime over everything.
  • Bake: Roast at 425°F (220°C) for 35-40 min until chicken hits 175°F and skin is deep golden. Broil 2 min for extra crisp.
  • Finish: Rest 5 min. Sprinkle cilantro and serve with lime wedges.

Nutrition

Serving: 1serving | Calories: 340kcal | Protein: 26g | Fat: 23g
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