Chili Lime Broiled Chicken Thighs with Pineapple Cucumber Salad is a vibrant and bright summer dinner with perfectly broiled chicken.
The bold and zippy flavor of the crispy skinned chicken thighs pair PERFECTLY with the cool, crisp and refreshing pineapple cucumber salad, or Elote Mexican Grilled Corn.
Your quick weeknight dinner is ready in no time! This is an easy 15-minute broiled chicken recipe.
Chili Lime Broiled Chicken Thighs with Pineapple Cucumber Salad
The rub that is used for the chicken thighs is simple: Lime zest, chili powder, and salt. I love the combination of the tangy lime zest with the bold chili powder. These broiled chicken thighs are beautifully crisp on the outside, while tender and juicy on the inside.
Ingredients
Here’s the basic list of ingredients for making the dry chicken marinade and the cucumber salad. You can find the full ingredient list in the printable recipe card below!
- Chicken Thighs – bone in, with skin
- Chili powder
- Limes
- Salt & Pepper
- Pineapple – fresh cut, not canned
- English Cucumber
- Jalapeño – fresh
- Cilantro – fresh
How To Make Chili Lime Broiled Chicken Thighs
Grab all your ingredients and get ready, because this quick chicken dinner recipe comes together in just a few minutes.
PREPARE CHICKEN RUB
Preheat the oven to 425 degrees F. Set the highest rack in your oven about 4 inches from the top broiler.
On a large, shallow rimmed baking sheet mix together the chili powder, 2 teaspoons of salt, and the lime zest.
BROIL CHICKEN
Rub the chicken thighs with the combined mixture and arrange on the baking sheet, skin side down. Roast for 15 minutes, then turn and cook for an additional 5 minutes. Turn on the top broiler and cook an additional 5 minutes until the skin is crisped and the chicken is cooked through (to 165 degrees F).
NOTE: The amount of time needed to fully cook chicken thighs will depend on how thick your chicken thighs are. Be sure to use an instant-read thermometer to check the internal temperature. Chicken is safe to eat at least 165 degrees F.
How To Make Pineapple Cucumber Salad
In a medium sized serving bowl, combine the chopped pineapple, cucumber, jalapeño, cilantro, and lime juice in a large bowl. Toss to combine.
Season with salt and pepper to taste. Serve this cool and refreshing salad alongside the zesty chicken thighs.
Why Use Chicken Thighs?
I feel like chicken thighs can sometimes get a bad rap, but don’t listen to the nay-sayers.
Chicken thighs can be so juicy and tender when cooked properly. Broiling at a high temperature for a short amount of time helps the dark thigh meat release its lovely juices while remaining crispy on the outside.
Tips and Variations
- Swap the jalapeño for a bell pepper if you prefer a less spicy salad.
- Add in another diced fresh fruit like a mango to the salad for a fun flavor boost!
- Make sure to roast skin side down so the chicken is nice and crispy on the outside, and juicy on the inside!
More Roasted Chicken Recipes
Need more ideas for how to roast chicken? I have lots of amazing ones! Make sure to try at LEAST one.
- Spatchcock Chicken with Potatoes
- Oven Roasted Chicken Thighs
- BBQ Roasted Chicken Thighs with Vegetables
- Lemon and Herb Roasted Chicken
I hope you enjoy this bright and flavorful oven broiled chicken thigh recipe as much as we do!
Chili Lime Broiled Chicken Thighs with Pineapple Cucumber Salad
Ingredients
- 8 chicken thighs, bone-in with skin
- 3 tsp chili powder
- 3 tbsp lime zest
- 2 tsp salt
- 2 tbsp lime juice
- 4 cups pineapple, freshly cut
- 3 cups English cucumber, freshly chopped
- 1 jalapeño, seeded and diced
- 2 tbsp cilantro, freshly chopped
- salt and pepper
Instructions
- Preheat the oven to 425 degrees F., set the highest rack in your oven about 4 inches from the top broiler.
- On a large, shallow rimmed, baking sheet mix together the chili powder, 2 tsp of salt, and the lime zest.
- Rub the chicken thighs with the combined mixture and arrange on the baking sheet, skin side down. Roast for 15 minutes, then turn and cook for an additional 5 minutes. Turn on the top broiler and cook an additional 5 minutes, until the skin is crisped and chicken is cooked through (to 165 degrees F.)
- Meanwhile combine the pineapple, cucumber, jalapeño, cilantro, and lime juice in a large bowl. Toss to combine. Season with salt and pepper to taste. Serve alongside the chicken thighs. Enjoy!
My family and I just found and fell in love with this recipe last week. We have shared it far in wide in the group chats! I do recommend zest of 3 limes (Typically 2 will give you the 3 tbs).
So glad to see a recipe that uses chicken thighs! Yum-o!
Perfect, summery and easy! I will for sure have to try broiling my chicken.
I tried this recipe and my family loved it, however, the cooking time was about 15 minutes for each side.
You might need more time depending on the size of the chicken thighs. I’m glad you enjoyed the recipe!
Drool!
I am all over 15 minutes…we love baked chicken too! This looks delicious.
This looks incredible! Thanks for sharing!
Thanks Stephanie, I am hoping to be able to add at least 2 or 3 new 15 minute meals per month! Keep track of them on the new tab up on the top menu bar of my site! 🙂
I’m lovin’ this 15 min. recipe — I’m always looking for quick dinners! Thanks for sharing, looks so good!
I’m all over that crispy skin – sounds amazing!