Mexican Grilled Chicken Thighs

By Dominic B – Middle Cove, NL
Mexican Grilled Chicken Thighs
  • Prep Time: 15
  • Total Time: 30
  • Servings: 4

Recipe Tags

About this Recipe

Spicy sweetness in this Mexican influenced marinade. Simmer the marinade to enrich and heighten the flavours then brush on the succulent chicken thighs, grilled to perfection.


1 Package Maple Leaf Prime Naturally® Boneless Skinless Chicken Thighs
3 Cloves garlic
2 tbsp Honey or agave syrup
1/2 cup Fresh lime juice
1 tbsp Hot paprika
1 tsp Chili powder
1 tsp Salt
1/4 tsp Pepper
3 tbsp Chopped cilantro and 2 sprigs for garnish
1/4 cup Olive oil


PLACE chicken in a large re-sealable plastic freezer bag. Whisk together all of the remaining ingredients in a small bowl. Pour over the chicken and place in the refrigerator for at least 30 minutes or up to 4 hours.

PREHEAT the BBQ to medium. Lightly coat the grill with non-stick cooking spray. Transfer the marinade from the chicken to a small saucepan and bring to a boil. Reduce the heat and simmer for 3-5 minutes.

GRILL the chicken for 6-8 minutes per side, basting with the cooked marinade. Chicken is done when it is evenly char-grilled and the internal temperature reaches 165°F (74°C).


Serve with a summer corn salad.

Comments & Ratings

 Rate by clicking on the maple leaves. (optional)
 Save this recipe to my Recipe Box

Comments (0)

Show More Comments

No Comments yet