Prep Ahead:

• Mix the lime juice and brown sugar in a resealable freezer-safe bag and shake or stir until the brown sugar has dissolved.
• Add the remaining ingredients and the chicken and store in a resealable bag or container.
• Store in the freezer for up to 3 months or the fridge for up to 1 week.

Prepare From Prepped:

Sheet pan instructions:

• If frozen, thaw in the fridge overnight.
• Preheat the oven to 400*F.
• Spread the chicken on the sheet pan in an even layer, leaving a few inches of space between each of the chicken wings.
• Place in the oven and bake for 25-30 minutes or until the chicken is completely cooked through, no pink remains when it’s cut open, and registers at least 160*F with a meat thermometer.

Air Fryer instructions:

• Spread the chicken thighs side by side on the bottom of the air fryer.
• Cook at 400*F for 12 minutes or until the chicken is crisped and browned on the outside.
• Transfer to a plate and serve hot.

Make From Fresh:

Sheet pan instructions:

• Preheat the oven to 400*F.
• Mix the lime juice and brown sugar in a large bowl until the sugar is dissolved.
• Add the seasonings and the chicken to the bowl and toss to coat, then transfer the contents of the bowl to a sheet pan, spreading into an even layer, leaving a few inches of space between the pieces of chicken.
• Place the pan in the oven and bake for 25-30 minutes or until the chicken is completely cooked through, no pink remains when it’s cut open, and registers at least 160*F with a meat thermometer.

Air Fryer instructions:

• Mix the lime juice and brown sugar together in a large bowl until the sugar is dissolved.
• Add the seasonings and chicken to the bowl and toss to coat.
• Let marinate for at least 15 minutes in the fridge. You can marinate for up to 12 hours.
• Spread the chicken thighs side by side on the bottom of the air fryer.
• Cook at 400*F for 12 minutes or until the chicken is crisped and browned on the outside.
• Transfer to a plate and serve hot.