Grilled Chili-Lime Chicken Thighs

In a large bowl, whisk together the olive oil, lime juice, lime zest, chili powder, smoked paprika, cumin, garlic powder, onion powder, salt, black pepper, and cayenne pepper until well combined.

Add the chicken thighs to the bowl and toss until every piece is evenly coated. Cover and refrigerate for at least 30 minutes, or up to 8 hours for deeper flavor.

Preheat the grill to medium-high heat (about 400°F). Lightly oil the grill grates. Place the chicken on the grill and cook for 6–7 minutes per side, turning once, until the internal temperature reaches 165°F and the outside develops light char marks.

Transfer the chicken to a clean plate and let it rest for 5 minutes before serving. Garnish with fresh cilantro and serve with lime wedges for squeezing over the top.