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5 from 1 vote

Chili Lime Chicken Thighs

These Chili Lime Chicken Thighs are rubbed in lemon juice and covered with Tajin seasoning. Cooked in a cast iron skillet and finished in the oven for that gives the skin a nice crispy crunch. Keto, Whole30, and Paleo.
Prep Time5 minutes
Course: Main Dish
Cuisine: Gluten Free, Keto, Whole30
Diet: Gluten Free
Keyword: chicken, chicken thighs, chili lime chicken thighs, gluten-free, keto, paleo, whole30
Method: Oven/Stovetop
Servings: 6 servings
Author: Ashley McCrary


  • 6 chicken thighs skin on
  • 2 tablespoons Avocado oil
  • 1/4 cup Tajin seasoning or more to taste
  • 2 Limes juiced


  • Heat the oven to 425F. Add the chicken thighs to a platter and pat dry with a paper towel. Add lime juice all over the front and back of each thigh. Sprinkle the Tajin seasoning all over the top of the chicken thighs, front and back.  
  • In a large cast iron skillet, heat the avocado oil over medium-high heat. When the oil is hot, but not smoking, arrange the chicken thighs in the skillet, skin-side down. Cook for 7-8 minutes, or until the skin is well browned, moving the thighs from time to time to make sure they are browning evenly. Do not turn them over though, keep them skin down to get that nice crisp. 
  • Transfer the skillet to the oven and continue cooking, skin-side down, for another 10 minutes. Turn them over and continue cooking for 7 minutes longer.
  • To test for doneness, insert a food thermometer into the thickest part of a thigh. The temperature should be 165F.


  • Make sure to adjust heat on the stovetop as needing so the skin doesn’t burn. You want it to be crispy, but not burnt. 
  • Tajin seasoning is sold at most grocery stores in the spice isle or Hispanic food section.


Serving: 1chicken thigh | Calories: 220kcal | Carbohydrates: 2g | Protein: 29g | Fat: 10g | Cholesterol: 140mg | Sodium: 142mg