Lime and Paprika Chicken

    1 hour

    Lime, paprika, brown sugar and wine are the perfect sauce for chicken thighs. Make sure you use thighs - they are an unfairly neglected cut of chicken.

    264 people made this

    Serves: 6 

    • 6 boneless, skinless chicken thighs
    • 1 lime, zested and juiced
    • 1/3 cup (45g) plain flour
    • 1 1/2 teaspoons salt
    • 1 tablespoon paprika
    • 1/4 cup (65ml) vegetable oil
    • 2 tablespoons brown sugar
    • 1/2 cup (125ml) chicken stock
    • 1/2 cup (125ml) white wine
    • 2 sprigs fresh mint, chopped

    Preparation:5min  ›  Cook:55min  ›  Ready in:1hour 

    1. Preheat the oven to 190 degrees C.
    2. Combine the flour, salt and paprika in a large plastic bag. Sprinkle lime juice over the chicken thighs then place them in the bag. Shake pieces around until completely coated.
    3. Heat the oil in a large frypan over medium-high heat. Add chicken and cook just until browned on each side. Transfer to a baking dish. Mix together the brown sugar and lime zest; sprinkle over the chicken. Pour the chicken stock and white wine into the pan. Sprinkle mint over the top.
    4. Bake uncovered for 45 minutes in the preheated oven. Chicken should be cooked through and juices will run clear.

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    Reviews in English (251)


    I used red pepper instead of paprika simply because I didn't have it. I also didn't have the wine or mint but it was still PERFECT. It was spicy sweet and citrus all at the same time. My husband even said it was worth the wait, which is REALLY good. Definitely my new favorite chicken!!! Today I again tried this recipe but with pork chops, STILL AWESOME!!  -  26 Jul 2007  (Review from Allrecipes USA and Canada)


    I love this recipe the way it was written and my five stars are for that! (If you don't like recipe changes, just stop reading now.) However, should you go to make one evening and find yourself without any limes, try these tweaks: 1 tangerine (or clementine, etc.) zested and juiced 1 T jerk seasoning (instead of paprika) 2 T white sugar (instead of brown) 1T red pepper flakes (instead of mint) You'll still get the delicious crunch and citrus zing, but with a hint of heat.  -  12 Jan 2011  (Review from Allrecipes USA and Canada)


    I followed the recipe until the mint. I added cilantro instead. It is awesome! I really like the flavors, sweet, smoky, lemony. Really good!  -  25 Aug 2010  (Review from Allrecipes USA and Canada)