Jun 29, 2017

BBQ Honey Lime Boneless Chicken Thighs

There is nothing like grilled anything in the summer! These gluten free chicken thighs are so scrumptious it was hard to stop at two. You can eat them as they are or even shred them and make tacos, chicken salad or even enchiladas. I ate them with a side salad and asparagus.

They taste best marinated overnight but if you're in a rush, marinate for at least 1-3 hours to let the flavors bind. I added the pique, which means hot sauce, for an extra kick but you don't have to.

Grilled Boneless Chicken Thighs


  • 2 lbs boneless chicken thighs (8 thighs)
  • 2.5 limes, juice (save 1 lime for the end)
  • 1/2 navel orange, juice
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp cumin
  • 1 tsp oregano
  • 1/2 tsp chipotle chili powder
  • 1/2 tsp paprika
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1 tbsp extra virgin olive oil
  • 2 tbsp raw honey
  • 1/2 tbsp Frank's red hot sauce (or whatever hot sauce you like)


Trim fat from the thighs and place in a large zip lock bag

Add the juice of 2 limes (save the half of the last lime), juice of half of orange and all of the other ingredients down to the onion powder 

Refrigerate overnight or at least 1-3 hours

remove chicken from bag, reserve the marinade

In a small pot, pour the marinade and add the 1/2 of the remaining lime, olive oil, honey and Frank's hot sauce. simmer for about 8 minutes. set aside

Heat the gas grill on medium high and spray with Pam

Cook chicken for 5 min. with grill cover down,  open the cover and baste with the marinade you made, turn the chicken over and cook another 5 min covered,  baste and turn another minute on each side. a total of 12 minutes.  Watch carefully so it doesn't burn. 

Servings: 4,  Serving size: 2 thighs,  Smart points: 6,  Calories: 242.1,  Total Fat: 9.1g,  Saturated fat: 1.9g,  Cholesterol: 114.5mg,  Sodium: 759.2mg,  Carbs: 13g,  Fiber: .6g,  Sugar: 9.2g,  Protein: 27.6g

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