Sweet Lime and Curry Chicken Thighs or Legs.

You know those times when you want (and need!) a quick and easy dinner that doesn't taste like the last quick and easy dinner, made? Yes, they happen here too! Try one of our favorites, Sweet Lime and Curry Chicken Thighs. Another great recipe made with boneless and skinless chicken thighs, to the rescue...

Chicken thighs are my go-to ingredient for a quick and easy dinner. 

They can be baked as this recipe indicates, or grilled outdoors. Grilling outside automatically makes making dinner easier. Why? Well with one cook cooking inside and one cooking outside, you have cut the work load in half as you share in the cooking duties. Plus cooking together is fun. I guess the only real question is, who works the grill?  

This is recipe is perfect for those times when you really don't know what to make for dinner, yet thinking ahead you had already thawed some chicken thighs.....they say that necessity is the mother of invention! And while all that is true, Sweet Lime and Curry Chicken Thighs also happen to be delicious. 

If you find you do not have a fresh lime in the fruit bowl...

While fresh is always best, bottled lime juice will also work. For those times you want to grill outdoors, combine all ingredients in a large covered bowl or freezer bag (my favorite) and let marinate for 8 hours or overnight. The change from baking to outdoor grilling also works well for another delicious favorite, Curry Maple Dijon Chicken Thighs.  Simply grill over medium coals or gas flame until internal temperature reaches 165 degrees, after a five-minute rest. 

We have pretty much always lived where grilling outdoors year round was doable. Or in colder and wetter climates we simply had a cover over the grill, to keep everything dry, including the cook! And I have to say, here in Texas, not only does your neighbor grill outside, so do many local cafes and restaurants. Because good food does not have a season! Not for the café down the road and not for your family... 

What to serve and still keep the meal easy on the cook?

Serve Sweet Lime and Curry Chicken Thighs with a salad, some buttered corn, and fresh fruit. And just like that, dinner is done! Of course your own family favorites will be perfect along side as well. Because this delicious and easy main dish with its tangy flavor goes with just about anything and everything! 

If however, you are looking for something new to serve alongside Sweet Lime and Curry Chicken Thighs, my suggestions are Cilantro Brown Rice and Red Potatoes (easy and made in the Instant Pot!) or this dish of Dusty Potatoes, a delicious just "season and bake" potato dish. 

Some additional thoughts on this recipe:

Chicken thighs are (for what ever reason, I still do not know!) sometimes hard to find. You may substitute chicken legs if desired. 

If using chicken legs, do give them a quick browning in a skillet with a bot of butter to soften and flavor the skin. 

During baking you will want to spoon the pan juices over the baking chicken legs, about half way through baking. 

For grilling, do cut a few small slits in the skin so that the marinade can get to the meat. 

Grilling and/or baking times will be approximate, use a thermometer to ensure that chicken is cooked thoroughly. 

 

Ingredients needed for this recipe:

• lime juice
• garlic salt
• pepper
• chicken thighs
• sugar
• curry powder

You will also need the following: 

• 9X13 baking pan

or:

• large freezer bag
• measuring spoons
• serving platter

Now you are ready to begin!

Sweet Lime and Curry Chicken Thighs
by the seat of my pants!
350-degree oven

UPDATED: 03.30.2026

6-8 chicken thighs or chicken legs (see above)
1 lime - juiced or 2 T lime juice
garlic salt
fresh ground pepper
2 T sugar
1 t curry powder

To bake: Place the chicken thighs into a flat baking pan (9X13), season with garlic salt and fresh ground pepper.

Roll the lime between the palm of your hand and the kitchen counter to soften, I usually roll a lime back and forth 4-6 times, to get the most juice possible. Cut in half, and run it over a citrus juicer. 

Drizzle the juice over the chicken thighs.

Combine the sugar and curry powder, sprinkle evenly over the chicken pieces.

Bake at 350-degrees 45-50 minutes or until done in your oven.

Place chicken pieces on a serving platter, spoon pan sauce evenly over the top.

To grill: Place all ingredients into a large freezer bag, squeeze gently to remove the excess air, secure the top. Massage the bag to distribute the seasonings evenly through the chicken pieces. 

Let marinate for 8 hours or overnight. 

Grill until the internal temperature reaches 165 degrees after a 5-minute rest to avoid overcooking. 

Storage options for Sweet Lime and Curry Chicken Thighs. Store cooked chicken for up to three days in the refrigerator. You may freeze, however, expect a loss of flavor upon thawing and using. 

UPDATE:  For your convenience, a "copy and paste" version of Sweet Lime and Curry Chicken Thighs has been included below. 

You may also enjoy: 

Three Ingredient Pineapple Thai Chicken.

#wholefoodingredients

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Printable "copy and paste" version:

Sweet Lime and Curry Chicken Thighs
by the seat of my pants!
350-degree oven

UPDATED: 01.29.2025

6-8 chicken thighs or chicken legs (see above)
1 lime - juiced or 2 T lime juice
garlic salt
fresh ground pepper
2 T sugar
1 t curry powder

To bake: Place the chicken thighs into a flat baking pan (9X13), season with garlic salt and fresh ground pepper.

Roll the lime between the palm of your hand and the kitchen counter to soften, I usually roll a lime back and forth 4-6 times, to get the most juice possible. Cut in half, and run it over a citrus juicer. 

Drizzle the juice over the chicken thighs.

Combine the sugar and curry powder, sprinkle evenly over the chicken pieces.

Bake at 350-degrees 45-50 minutes or until done in your oven.

Place chicken pieces on a serving platter, spoon pan sauce evenly over the top.

To grill: Place all ingredients into a large freezer bag, squeeze gently to remove the excess air, secure the top. Massage the bag to distribute the seasonings evenly through the chicken pieces. 

Let marinate for 8 hours or overnight. 

Grill until the internal temperature reaches 165 degrees after a 5-minute rest to avoid overcooking. 

Storage options for Sweet Lime and Curry Chicken Thighs. Store cooked chicken for up to three days in the refrigerator. You may freeze, however, expect a loss of flavor upon thawing and using. 

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