Cilantro Lime Grilled Chicken + Rice
Tender and toasted brown chicken thighs with all the bright flavors of freshness with the simplest jasmine rice – with more lime!
The best marinade with lime, shallots, garlic and cilantro. Mouth watering, really!
Add this week night meal to your routine.
No need to marinade the chicken for hours – 30 minutes does the trick. Plus cooking it in the marinade filled with garlic, cilantro, oil and lime juice adds so much to this chicken.
Make the rice while the chicken cooks and add some roasted vegetables to the mix. Done in 40 minutes! Phew, it tastes good too!
Calling all cilantro and lime fans.
I know I might loose a few followers who aren’t cilantro fans…so just skip this recipe and wait until tomorrow’s new recipe.
I love the combination of cilantro and lime. It’s like peanut butter and jelly. Freshly, zesty, tangy and all the right things.
More chicken recipes to love.
Cilantro Lime Grilled Chicken + Rice
- Total Time: 42 minutes
- Yield: 2-4 1x
- Diet: Gluten Free
Description
Wow these flavors – it’s your go to chicken for a quick and tasty mid week meal for the entire family.
Ingredients
- 4–6 boneless chicken thighs
- 2 tablespoons olive oil
- 1 teaspoon rice wine vinegar
- juice and zest from 1 lime, separated
- 4 garlic cloves, minced
- 1 medium to small shallot, minced
- small bunch cilantro, roughly chopped plus more for garnish
- 1 teaspoon of each salt and pepper, divided in half
- 1 cup jasmine rice
- 2 cups water
- 2 tablespoons butter
- optional, crumbled cotija cheese to garlic
Instructions
- To marinade the chicken, place the chicken, olive oil, vinegar, lime juice, garlic, shallots and cilantro in a bowl. Mix around to coat the chicken and set aside for at least 30 minutes. If you have time for longer, cover and refrigerate for up to 2 hours.
- Add the rice, water, butter and 1/2 teaspoon each of salt and pepper to a small saucepot with a lid. Set the heat to medium covered with a lid. When it begins to simmer or bubble, turn the heat to low and cook for 12 minutes. Remove from the heat, until the chicken is cooked.
- Meanwhile, heat a saucepan up over high heat. When the pan is hot, add the chicken and all the marinade to the pan – giving each chicken thigh some room so that the bottom side touches the pan (this will help it brown up nicely). After 6 minutes, flip the chicken thighs over and cook until cooked through – about 4 minutes.
- Sprinkle the lime zest over the rice and use a fork to fluff it up.
- Serve and garnish with cotija cheese and more cilantro, if desired.
Notes
You can grill the chicken thighs if you wish.
- Prep Time: 30
- Cook Time: 12
- Category: chicken
- Method: stove top
- Cuisine: dinner
Did you make this recipe? Take a picture and tag me @whitesparrowfoodco or #whitesparrowfoodco I’d love to hear what you thought of the recipe!
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