Daily Archives: October 26, 2010

Chili-lime chicken

I go through spells where I think chicken tastes awful. Just bland and blah. In my opinion, the best chicken is cooked on the bone. But if you are going the boneless, skinless route, go chicken thighs. Yes, they are higher in fat, but the flavor and texture is so much better, my friends.

Chicken is such a weak-tasting meat that it goes well with robust flavors, which is exactly how I would describe this dish. Flavored with the exotic citrus, smoky paprika and cumin and hot chili powder, it turns into a wonderful weeknight meal. We had it with a simple side of kale seared with andouille sausage. Perfecto!

Adapted quite a bit from Bon Appetit:

Chili-Citrus Chicken


  • 1 pound Yukon Gold potatoes, peeled, cut into 3/4-inch-wide wedges
  • 8 large boneless, skinless chicken thighs (or bone-in, but increase cooking time)
  • 2 tablespoons (or more) fresh lime juice, divided
  • 1/3 cup fresh orange juice
  • 3 tablespoons chili powder
  • 1 tablespoon paprika
  • 1 tablespoon smoked paprika
  • 2 teaspoons finely grated orange peel
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons coarsely chopped fresh cilantro, divided
  • 1 tablespoon coarsely chopped fresh parsley

Preheat oven to 400°F. Cook potatoes in large saucepan of lightly salted water until almost tender, about 7 minutes. Drain.

Meanwhile, place chicken thighs in large baking sheet and sprinkle generously with salt; drizzle with 1 tablespoon lime juice and set aside. Whisk 1 tablespoon lime juice, orange juice, chili powder, both paprikas, grated orange peel, ground cumin, dried oregano, and 1/2 teaspoon salt in small bowl. Rub chili mixture all over chicken. Add potatoes to pan and toss in the chili rub, then nestle around chicken. Drizzle olive oil over chicken and potatoes.

Bake 20 minutes. Turn chicken and potato wedges. (NOTE: your chicken may cook faster, so check it after the first 20 min.) Add 1 tablespoon chopped cilantro and chopped parsley. Bake until chicken is cooked through and beginning to brown in spots, about 10-20 minutes longer.

Transfer chicken and potatoes to platter. Add more lime juice and cilantro.

You’ll love this. There really is something unique about the orange and lime zest mixing with the aromatics and spices. Enjoy, friends! xoxo