Mastering Bobby Flay’s Chicken Thighs: The Ultimate Chili-Lime Grilled Recipe

When it comes to American cuisine, especially anything kissed by smoke and flame, Bobby Flay is the undisputed master. His recipes consistently deliver bold, balanced flavors and foolproof techniques. Today, we are diving deep into one of his most sensational recipes: Bobby Flay’s Chicken Thighs with a vibrant Chili-Lime Rub. Forget dry, flavorless chicken breast; the humble thigh, rich in dark meat and robust in flavor, is the perfect vehicle for Flay’s signature Southwestern flair.

This isn’t just a recipe; it’s a grilling lesson. We utilize the crucial two-zone heat method a hallmark of professional grilling to ensure the skin is impossibly crisp while the meat remains supremely juicy and tender. The combination of earthy ancho chili powder, smoky paprika, and bright lime zest creates an intoxicating crust that seals in the flavor. Whether you are a beginner looking to impress or a seasoned pitmaster seeking a new staple, preparing Bobby Flay’s Chicken Thighs will elevate your outdoor cooking game instantly. Prepare for complex spice, tantalizing aroma, and a satisfying crunch with every bite.

Why You Will Love This Chili-Lime Grilled Chicken Thighs Recipe

There are countless reasons this recipe for Bobby Flay’s Chicken Thighs deserves a permanent spot in your rotation. It’s a culinary masterpiece disguised as simple backyard grilling. The beauty lies in the thoughtful layering of flavors and the precise application of heat management.

The Perfect Flavor Balance: Smoky, Spicy, and Bright

The Chili-Lime Spice Rub is where the magic truly begins. Unlike generic spice blends that rely too heavily on salt or heat, this rub is a symphony of contrasting notes. The foundation is built upon Ancho Chili Powder, which offers a deep, fruity, slightly raisin-like complexity rather than blistering heat. This is complemented by Smoked Paprika (Pimentón), which delivers that essential wood-fired depth, even before the chicken hits the grill. We round this out with savory cumin and fragrant dried Mexican oregano, a distinct variety known for its citrus and earthy notes.

However, what truly makes Bobby Flay’s Chicken Thighs distinctive is the inclusion of fresh lime zest directly into the rub. As the chicken grills, the oils from the zest mingle with the spices, releasing an intensely bright, aromatic burst that cuts through the richness of the dark meat. This combination ensures every single bite is multidimensional you get the smoke, the spice, and the refreshing citrus lift.

Achieving the Holy Grail of Grilling: Crispy Skin and Juicy Meat

Chicken thighs naturally stay moister than breasts due to their higher fat content, but achieving truly crispy skin while keeping the internal meat perfect is a technique often reserved for experts. This recipe demystifies that process using the two-zone grilling method. You start the chicken skin-side down over fierce, direct heat. This initial, intense searing is critical for rendering the fat and developing a dark, caramelized, and crunchy crust.

The subsequent shift to indirect heat is the crucial pivot. By moving the thighs to the cooler side and closing the lid, you transform the grill into a convection oven. This allows the chicken to cook through slowly and evenly without burning the precious spice rub, guaranteeing that perfect, juicy 170-175°F finish. This controlled environment ensures that Bobby Flay’s Chicken Thighs deliver that satisfying crunch that is the mark of expertly grilled poultry.

Versatility and Speed

While the recipe benefits from a longer marinade (2-4 hours is ideal), the prep time itself is minimal less than 15 minutes of hands-on work. Once the spice blend is mixed, it can be stored easily for future use. Moreover, these flavorful thighs pair seamlessly with almost any cuisine, from Mexican rice and beans to simple easy garlic mashed potatoes or a fresh summer salad. The rich flavor means they stand up well on their own but also shine when tucked into tacos, sliced over a salad, or served alongside a comforting dish like creamy garlic parmesan pasta.

Why You Should Try Making Bobby Flay’s Chicken Thighs Today

If you’ve been searching for a grill recipe that breaks the monotony of standard barbecue fare, this Chili-Lime rub recipe is your answer. It’s more than just a meal; it’s an experience that sharpens your culinary skills and delivers explosive flavor.

Elevating Your Grilling Game with Two-Zone Heat

For many home cooks, grilling is often synonymous with high, direct heat, leading to flare-ups, scorched meat, and uneven cooking. Bobby Flay’s Chicken Thighs force you to master the fundamental technique of two-zone grilling. This technique is not just for low-and-slow barbecue; it is the secret weapon for any protein that needs both a crisp crust and a moist interior. By practicing this method, you gain confidence and control, turning your grill from a simple heat source into a sophisticated cooking tool. This single skill learned here will benefit every piece of meat, fish, or vegetable you ever grill again.

The Power of the Perfect Rub: A Lesson in Flavor Layering

Flay is renowned for his innovative use of spice, and this rub is a masterclass in how to combine dry ingredients for maximum impact. The deliberate inclusion of high-quality ingredients like Mexican oregano and deeply colored ancho powder demonstrates that flavor is built from the ground up. This recipe encourages home cooks to move beyond pre-made mixes and understand the distinct profiles that various chili powders and seasonings contribute. The rub doesn’t just season the surface; when combined with the olive oil and refrigerated, the spices meld, allowing the flavors to penetrate deep into the dark meat fibers, yielding intensely flavorful Bobby Flay’s Chicken Thighs.

A Meal That Impresses With Minimal Fuss

While the final dish looks and tastes like it came from a professional kitchen, the actual labor involved is incredibly low. The spice rub does most of the heavy lifting. This makes the recipe ideal for entertaining. You can prep the chicken hours, or even a full day, ahead of time. When guests arrive, the only thing left to do is fire up the grill and execute the sear-and-finish technique. The resulting intense color, incredible aroma, and vibrant taste of the Chili-Lime rub guarantee compliments.

Get Inspired for Your Next Outdoor Feast

If you love discovering new grilling inspiration, be sure to check out my collection of outdoor cooking ideas and side dishes on Pinterest: Recipes Ebook Blog. You will find fantastic pairings that complement the bold flavor of these exceptional Bobby Flay’s Chicken Thighs.

Ingredients and Necessary Utensils for Bobby Flay’s Chicken Thighs

Success in grilling begins with mise en place having every ingredient and tool ready. Here is a comprehensive breakdown of what you need to create these spectacular Chili-Lime Grilled Chicken Thighs.

For the Chicken and Oil: The Foundation

• 8 large chicken thighs (bone-in, skin-on, or boneless, skinless): While bone-in, skin-on offers the best flavor and crispy skin potential, boneless, skinless thighs work perfectly if you need faster cooking times. Ensure they are roughly uniform in size for even cooking.
• 2 tablespoons high-heat cooking oil (such as canola or grapeseed oil): This is essential for oiling the grill grates to prevent sticking during the initial searing phase. Do not use low-smoke point oils like standard olive oil for this step.
• 1 tablespoon olive oil (for drizzling): Used to bind the dry rub to the chicken meat and help the spices bloom before grilling.

The Heart of the Flavor: The Chili-Lime Spice Rub

This carefully balanced blend is the key to the distinctive taste of Bobby Flay’s Chicken Thighs.

• 2 tablespoons ancho chili powder: Derived from dried, pulverized poblano peppers, ancho is mild in heat but rich in deep, fruity flavor. Do not substitute this with generic “chili powder,” which often contains fillers and less authentic spice.
• 1 tablespoon smoked paprika (pimentón): This adds the essential smoky undertone that enhances the grilling experience. Spanish paprika is preferred for its complexity.
• 1 tablespoon ground cumin: Provides an earthy, warm depth crucial for Southwestern and Mexican-inspired rubs.
• 1 teaspoon dried Mexican oregano: Mexican oregano is potent and brings distinct savory, citrusy notes that complement the lime zest far better than the milder Mediterranean variety.
• 1 1/2 teaspoons kosher salt, plus more for seasoning: Kosher salt provides the best salinity without being overpowering. It is essential for tenderizing the meat and enhancing all other flavors.
• 1 teaspoon freshly ground black pepper: Use fresh ground for maximum aroma and sharpness.
• 1/2 teaspoon cayenne pepper (adjust based on desired heat level): This is the primary heat source. Feel free to increase this to 1 full teaspoon for a spicier kick, or omit it entirely if serving children or those sensitive to heat.
• Zest of 1 large lime: Crucial for the vibrant, aromatic lift that defines the rub. Ensure you only zest the bright green outer layer and avoid the bitter white pith.

Optional Glaze/Baste: For Added Shine and Flavor

This glaze is applied during the indirect cooking phase, adding moisture, a touch of sweetness, and boosting the lime flavor.

• 1/4 cup chicken stock: Provides liquid base for basting.
• 1 tablespoon fresh lime juice: Essential for brightness and tang.
• 1 teaspoon honey or agave nectar: Adds a hint of sweetness to balance the chili and creates a beautiful, caramelized sheen on the finished chicken.

Essential Tools for Grilling Success

A successful grilling session requires the right equipment to manage heat and monitor the meat.

• Outdoor Grill (Gas or Charcoal): Necessary for implementing the two-zone heat method.
• Small Mixing Bowls and Whisk: For combining the dry rub and whisking the glaze.
• Large Sheet Pan or Mixing Bowl: To hold the chicken while seasoning and marinating.
• Paper Towels: Absolutely essential for patting the chicken completely dry before applying the rub.
• Long-Handled Tongs: For safely handling the chicken and oiling the hot grates.
• Wire Brush and Grill Grate Oil Applicator: For cleaning and preparing the cooking surface.
• Basting Brush (Silicone is best): If using the optional glaze/baste.
• Instant-Read Meat Thermometer: The single most important tool. Do not rely on visual cues; the only way to confirm doneness and safety is an accurate temperature reading (170°F-175°F for chicken thighs).

Detailed Recipe Steps for Perfect Bobby Flay’s Chicken Thighs

Follow these steps precisely to achieve a restaurant-quality result juicy on the inside, crispy and intensely flavored on the outside. This structured approach, moving from intense heat to gentle heat, is the secret to flawlessly executed Bobby Flay’s Chicken Thighs.

STEP 1: PREPARE THE CHICKEN AND THE SPICE RUB

1. Dry the Chicken Thoroughly: Remove the chicken thighs from their packaging. Use paper towels to thoroughly pat the chicken skin completely dry. This essential step ensures the rub adheres properly and, critically, helps the skin crisp during cooking. Any lingering moisture will steam the skin instead of searing it.
2. Mix the Chili-Lime Rub: In a small bowl, combine all the ingredients for the Chili-Lime Spice Rub: the ancho chili powder, smoked paprika, ground cumin, dried oregano, kosher salt, black pepper, cayenne pepper, and the fresh lime zest. Whisk or stir these ingredients together until they are homogenous and well-blended. Ensure the lime zest is evenly dispersed.
3. Oil and Season the Chicken: Place the dried chicken thighs in a large mixing bowl or on a sheet pan. Drizzle the 1 tablespoon of olive oil evenly over all sides of the chicken pieces. This fat helps carry the flavor.
4. Apply the Rub Generously: Generously sprinkle and massage the prepared spice rub over all surfaces of the chicken thighs. If you are using bone-in, skin-on pieces, ensure the rub gets under the skin flap. This is vital for seasoning the meat directly, not just the skin. Be firm and thorough so the seasoning penetrates the meat.
5. Marinate for Flavor Depth: Cover the seasoned chicken and refrigerate it for a minimum of 30 minutes, or ideally for 2 to 4 hours, to allow the spices and lime zest flavors to fully permeate the meat. If refrigerating for longer than two hours, allow the chicken to sit out at room temperature for 20 minutes before grilling. This ensures the meat cooks evenly when it hits the heat.

STEP 2: PREHEAT AND PREPARE THE GRILL (The Two-Zone Method)

1. Set Up the Two-Zone Fire: Preheat your outdoor grill to a medium-high heat.
   • Charcoal Grill: Create a two-zone fire by stacking coals on one side for direct heat (the searing zone), and leaving the other side empty for indirect heat (the finishing zone).
   • Gas Grill: Heat one side to medium-high (400-450°F) and the other side to medium-low (300-350°F).
2. Clean and Oil the Grates: Once the grill is hot, brush the grates well with a wire brush to remove any residue. Then, carefully oil the grates with the remaining high-heat cooking oil (applied using a paper towel dipped in oil and held with long tongs). Oiling the grates prevents the seasoned chicken skin from tearing and sticking.

STEP 3: COOK THE CHICKEN THIGHS (SEARING)

1. Start on Direct Heat: Place the chicken thighs skin-side down (if using skin-on) directly over the hottest, direct heat zone of the grill.
2. Sear Undisturbed: Sear the chicken undisturbed for 3 to 5 minutes. Do not lift the chicken prematurely. This time is essential for rendering fat and developing the crust. Watch carefully to ensure the rub does not burn, but you should see a deep, crispy brown crust developing on the skin.
3. Flip Briefly: Using tongs, carefully flip the chicken pieces to the bone side (or the second side if boneless). Cook for an additional 2 to 3 minutes over direct heat. This brief sear on the flip side helps build color and structure.

STEP 4: FINISH COOKING OVER INDIRECT HEAT

1. Move to Indirect Zone: Move the chicken thighs immediately from the direct heat zone to the cooler, indirect heat zone of the grill.
2. Prepare the Glaze (Optional): If you are using the optional glaze, whisk together the chicken stock, lime juice, and honey/agave nectar in a small bowl.
3. Baste and Close: Begin basting the chicken thighs lightly every 5 to 7 minutes during this indirect cooking phase (only if using the glaze). Close the grill lid to allow the ambient heat to finish cooking the chicken thoroughly.
4. Monitor Internal Temperature: Continue cooking for approximately 15 to 25 minutes, depending on the size and whether the pieces are bone-in or boneless. The chicken is fully cooked when an internal meat thermometer inserted into the thickest part of the thigh registers an internal temperature of 170°F to 175°F. (Chicken thighs benefit from this slightly higher temperature than breast meat, ensuring the collagen breaks down fully for maximum tenderness.)

STEP 5: REST AND SERVE

1. Remove and Rest: Once the chicken reaches the desired internal temperature, remove the thighs immediately from the grill and place them on a clean cutting board or serving platter.
2. Tent Loosely: Tent the chicken loosely with aluminum foil and allow it to rest for a minimum of 5 to 10 minutes. This resting period allows the juices to redistribute throughout the meat, ensuring maximum tenderness and flavor. Skipping this step leads to dry chicken.
3. Enjoy: Serve the Bobby Flay’s Chicken Thighs hot with any accumulated pan juices or additional lime wedges for a fresh squeeze before eating.

Tips, Variations, and Common Mistake Fixes

Mastering Bobby Flay’s Chicken Thighs is easy, but a few pro tips can elevate your results, and knowing how to adapt the recipe ensures it fits any dietary need or preference.

Pro Tips for Maximum Flavor and Texture

• Optimal Marination Time: While 30 minutes is the minimum, 4 hours is the sweet spot. The lime zest and salt begin to slightly cure the surface of the meat, enhancing flavor penetration without drying out the muscle fibers.
• Use Fresh Zest Only: The zest contains essential oils that give the Chili-Lime rub its signature aroma. Do not use bottled lime juice or dried zest the flavor will be muted and lack the necessary brightness.
• Don’t Fear the High Temp Sear: The initial 3-5 minutes on direct heat needs to be hot. If your grill is too cool, the fat will slowly render instead of instantly crisping the skin, resulting in chewy rather than crispy results.
• Handling Flare-Ups: If the rendering chicken fat causes flare-ups during the direct heat phase, move the thighs briefly to the indirect zone until the fire subsides, then return them to finish the sear. Never spray water on the flames, as this covers your food in ash.

Variations and Substitutions

For Different Proteins:

The Chili-Lime Rub is incredibly versatile. You can apply this exact seasoning blend to:

• Pork Tenderloin: Apply the rub liberally and grill over indirect heat until 145°F.
• Beef Skirt Steak (Carne Asada Style): Apply the rub and sear quickly over high heat, cooking to medium-rare for maximum flavor.
• Fish (Hearty White Fish like Halibut): Reduce the marinating time to 15 minutes, as the lime zest can start to cook delicate fish.

Spice Level Adjustment:

If you prefer less heat, omit the cayenne pepper entirely. If you want a noticeable kick, substitute a portion of the ancho chili powder (about 1 teaspoon) with chipotle powder, which adds deep smoke and intense heat.

Glaze Alternatives:

If you want a non-sweet glaze, simply combine the chicken stock and lime juice. If you are looking for a thicker, stickier glaze, replace the stock with 1/4 cup of orange juice and increase the honey/agave to 2 teaspoons. This provides a more traditional, sweeter barbecue finish.

Accommodating Dietary Needs:

• Gluten-Free: This recipe is naturally gluten-free. All spices, fresh ingredients, and chicken thighs are free of gluten.
• Dairy-Free: The recipe is naturally dairy-free.
• Vegan/Vegetarian Option: The Chili-Lime rub is fantastic on firm vegetables. Try applying it to large pieces of zucchini, corn on the cob, or thick slices of sweet potato before grilling using the two-zone method. It’s also incredible rubbed onto firm tofu or tempeh, marinated for 30 minutes, and then seared.

Nutritional Values and Health Benefits of Bobby Flay’s Chicken Thighs

Chicken thighs often get overlooked in favor of leaner chicken breast, but they offer significant nutritional advantages, especially when prepared using a clean spice rub like this one. Bobby Flay’s Chicken Thighs deliver a powerhouse of protein and flavor, without excessive empty calories.

The Power of Dark Meat and Protein

Chicken thighs, being dark meat, contain more fat than breast meat, which is precisely why they remain so moist and flavorful when grilled. While slightly higher in fat, this also means they are higher in certain essential nutrients:

• High in Iron: Dark meat contains significantly more iron than white meat, crucial for oxygen transport in the blood.
• Vitamin Powerhouse: Chicken thighs are excellent sources of B vitamins, particularly Niacin (B3) and B12, which support energy metabolism and nerve function.
• Superior Protein: Chicken is an outstanding source of complete protein, essential for muscle repair, satiety, and overall health. A typical bone-in, skin-on thigh provides around 25-30 grams of protein, making these Bobby Flay’s Chicken Thighs a highly satisfying and muscle-building meal.

The Nutritional Punch of Chili and Lime

The Chili-Lime Spice Rub doesn’t just add flavor; it contributes meaningful health benefits:

Chili Powders (Ancho and Cayenne): Chili peppers contain capsaicin, the compound responsible for their heat. Capsaicin is linked to several health benefits, including reducing inflammation and potentially boosting metabolism temporarily. Chili powders are also rich in antioxidants and Vitamin A.

Smoked Paprika: A great source of Vitamin A, which supports immune function and vision. It also contains powerful antioxidants that fight free radicals.

Lime Zest and Juice: Limes are rich in Vitamin C, a powerful antioxidant that supports collagen production and immune health. The citric acid aids digestion and the breakdown of fats and proteins.

Estimated Nutritional Breakdown (Per large bone-in, skin-on thigh, cooked):

(Note: These values are approximations and vary based on exact cut size and fat rendering during grilling.)

Compared to many commercially prepared chicken dishes, these Bobby Flay’s Chicken Thighs are low in added sugars (especially if you skip the glaze or use agave sparingly) and free from artificial preservatives often found in store-bought marinades. You control the quality and quantity of every ingredient, making this a healthy and delicious choice for your weeknight dinner or weekend barbecue.

FAQs About Bobby Flay’s Chicken Thighs

Conclusion: The Flame-Kissed Perfection of Bobby Flay’s Chicken Thighs

Preparing Bobby Flay’s Chicken Thighs with the Chili-Lime Rub is a truly rewarding experience. It is a recipe that demands respect for technique but offers an unparalleled payoff in flavor and texture. From the moment you mix the fragrant ancho chili and bright lime zest, to the critical few minutes where the skin crisps over the direct heat, every step contributes to a dish that is far greater than the sum of its parts.

This recipe transforms the everyday chicken thigh into an extraordinary culinary highlight. You’ve mastered the two-zone fire, perfected the art of the sear, and unlocked the secret to a professional-grade spice rub. The result is consistently juicy meat encased in a deeply caramelized, crunchy crust a testament to Bobby Flay’s genius for combining Southwestern flavors with grilling mastery.

Whether you serve these alongside a light salad, or pair them with something rich and comforting, the bold, zesty flavor of these grilled chicken thighs stands out. Don’t be afraid to adjust the cayenne or play with the glaze; make this recipe your own, armed with the foundation of flawless technique. We encourage you to fire up your grill, embrace the heat, and share this stunning recipe with your friends and family.

Try making these Bobby Flay’s Chicken Thighs this weekend, and let us know how they turned out in the comments below! Happy grilling!

Bobby Flay’s Grilled Chicken Thighs with Chili-Lime Rub

Flavorful chicken thighs marinated in a vibrant chili-lime rub, grilled to crispy perfection using Bobby Flay's signature two-zone grilling technique for tender, juicy results.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Grill, Mexican-Inspired

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

For the Chicken and Oil

• 8 large chicken thighs (bone-in, skin-on, or boneless, skinless)
• 2 tablespoons high-heat cooking oil (such as canola or grapeseed oil, divided)
• 1 tablespoon olive oil (for drizzling)

For the Chili-Lime Spice Rub

• 2 tablespoons ancho chili powder
• 1 tablespoon smoked paprika (pimentón)
• 1 tablespoon ground cumin
• 1 teaspoon dried Mexican oregano
• 1 1/2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon cayenne pepper (adjust to desired heat)
• 1 large lime (zest only)

For the Optional Glaze/Baste (While Grilling)

• 1/4 cup chicken stock
• 1 tablespoon fresh lime juice
• 1 teaspoon honey or agave nectar

Equipment

• Outdoor Grill (Gas or Charcoal)
• Mixing bowls
• Instant Read Thermometer

Method

 

STEP 1: Prepare the Chicken and the Spice Rub

1. Remove the chicken thighs from their packaging and use paper towels to thoroughly pat the chicken skin completely dry. This essential step ensures the rub adheres properly and helps the skin crisp during cooking.
2. In a small bowl, combine all the ingredients for the Chili-Lime Spice Rub: the ancho chili powder, smoked paprika, ground cumin, dried oregano, kosher salt, black pepper, cayenne pepper, and the fresh lime zest. Whisk or stir these ingredients together until they are homogenous and well-blended.
3. Place the dried chicken thighs in a large mixing bowl or on a sheet pan. Drizzle the 1 tablespoon of olive oil evenly over all sides of the chicken pieces.
4. Generously sprinkle and massage the prepared spice rub over all surfaces of the chicken thighs. Ensure the rub gets under the skin flap if using bone-in, skin-on pieces. Be firm and thorough so the seasoning penetrates the meat. Cover the seasoned chicken and refrigerate it for a minimum of 30 minutes, or ideally for 2 to 4 hours. If refrigerating for longer than two hours, allow the chicken to sit out at room temperature for 20 minutes before grilling.

STEP 2: Preheat and Prepare the Grill

1. Preheat your outdoor grill to a medium-high heat. Create a two-zone fire by stacking coals on one side for direct heat (400-450°F), and leaving the other side empty for indirect heat (300-350°F).
2. Once the grill is hot, brush the grates well with a wire brush, and then carefully oil the grates with the remaining high-heat cooking oil (applied using a paper towel dipped in oil and held with tongs).

STEP 3: Cook the Chicken Thighs (Searing)

1. Place the chicken thighs skin-side down (if using skin-on) directly over the hottest, direct heat zone of the grill. Sear the chicken undisturbed for 3 to 5 minutes. Watch carefully to ensure the rub does not burn, but you should see a deep, crispy brown crust developing on the skin.
2. Using tongs, carefully flip the chicken pieces to the bone side (or the second side if boneless). Cook for an additional 2 to 3 minutes over direct heat.

STEP 4: Finish Cooking Over Indirect Heat

1. Move the chicken thighs immediately from the direct heat zone to the cooler, indirect heat zone of the grill.
2. If you are using the optional glaze, whisk together the chicken stock, lime juice, and honey/agave nectar in a small bowl. Begin basting the chicken thighs lightly every 5 to 7 minutes during this indirect cooking phase.
3. Close the grill lid to allow the ambient heat to finish cooking the chicken thoroughly. Continue cooking for approximately 15 to 25 minutes (depending on bone-in/boneless). The chicken is fully cooked when an internal meat thermometer inserted into the thickest part of the thigh registers an internal temperature of 170°F to 175°F.

STEP 5: Rest and Serve

1. Once the chicken reaches the desired internal temperature, remove the thighs immediately from the grill and place them on a clean cutting board or serving platter.
2. Tent the chicken loosely with aluminum foil and allow it to rest for a minimum of 5 to 10 minutes. This resting period allows the juices to redistribute throughout the meat.
3. Serve the Bobby Flay’s Chili-Lime Chicken Thighs hot with any accumulated pan juices or additional lime wedges.

Notes

The two-zone grilling method is crucial for this recipe; searing over direct heat develops the crispy skin and crust, while finishing over indirect heat ensures the thigh cooks through without drying out. If you prefer a less spicy rub, omit the cayenne pepper. Always use an instant-read thermometer to check for doneness.