Ingredients:

  • 2 lbs (907g) boneless, skinless chicken thighs, trimmed of excess fat
  • 3 tbsp (45ml) extra virgin olive oil
  • 3 cloves (15g) garlic, minced
  • 1 tbsp (15ml) fresh lime juice
  • 1 tsp (5g) smoked paprika
  • 1 tsp (5g) dried oregano
  • ½ tsp (3g) salt
  • ¼ tsp (1g) black pepper
  • 1 tbsp (15g) honey

Instructions:

  1. Pat chicken thighs thoroughly with paper towels to remove surface moisture. Note: Wet chicken steams; dry chicken sears.
  2. In a large bowl, whisk together olive oil, minced garlic, lime juice, honey, smoked paprika, dried oregano, salt, and black pepper.
  3. Toss chicken thighs in the marinade until fully coated. Let marinate for at least 30 minutes at room temperature or up to 24 hours in the refrigerator.
  4. Preheat oven to 425°F (218°C). Arrange thighs in a single layer on a lined sheet pan and bake for 18–22 minutes until the edges are charred and the center is firm.
  5. For Air Fryer: Set to 380°F (193°C) and cook for 12–15 minutes, flipping halfway through until the skin is sizzling and golden.
  6. Use a meat thermometer to ensure chicken reaches an internal temperature of 165°F (74°C).
  7. Transfer chicken to a plate and let it rest for 5–10 minutes to preserve juices. Note: Skipping this means the juice runs out, leaving the meat dry.
  8. Slice into bite-sized strips for easy portioning into meal prep containers.