Lime Glazed Chicken Thighs in sweet sticky lightly spiced glaze. Bone-in Chicken thighs keep the recipe budget friendly.
Course Entree
Cuisine American
Prep Time 10 minutesminutes
Cook Time 40 minutesminutes
Servings 4
Calories 304kcal
Author Robin Gagnon
Ingredients
4chicken thighs
½tbs.chili powder
1teaspoonsugar
½tsp.cumin
½teaspoonKosher salt
1teaspoon garlicminced
1 ½tbs.light agave syrup*
½tbs.maple syrup*
½tbs.coconut oilsubstitute butter if dairy is not an issue
1juice of one lime
Instructions
Preheat oven to 375 degrees.
Remove the skin and excess fat from the chicken thighs.
Mix together the chili powder, sugar, cumin, salt and garlic.
Rub the mixture generously over the thighs, making sure not to miss any spots.
Place the chicken in a non-stick or lightly oiled oven safe dish or pan.
Bake for 30-35 minutes.
While chicken thighs are baking, put the agave, coconut oil and lime juice in a pan over med-high heat.
Whisk steadily while the sauce reduces. Once the hot sauce is reduced by about half (to a consistency just shy of the thickness of honey), remove from burner.
Once the initial 30-35 min bake is done, generously baste the chicken thighs with the glaze and return to oven to bake for 5 more minutes.
Remove the chicken, baste with any remaining glaze and serve.
Notes
*The mix of light agave and maple syrup was a substitute for amber agave, if you have amber on hand, by all means use 2 tbs of that in place of the other two syrups.