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Juicy Cilantro Lime Chicken Recipe Ready in 45 Minutes

cilantro lime chicken

Grilled chicken thighs with a creamy cilantro sauce served over flavorful yellow rice.

Ingredients

Scale
  • 2 lbs boneless, skinless chicken thighs (about 6–8)
  • 2 tbsp olive oil
  • 1 1/2 tsp kosher salt
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp black pepper
  • 1 tbsp lime juice
  • 1 1/2 cups long-grain white rice (or basmati)
  • 2 3/4 cups chicken broth (or water)
  • 1 tbsp olive oil or butter
  • 1 tsp ground turmeric
  • 1/2 tsp kosher salt
  • 3/4 cup peas (frozen, thawed)
  • 1 cup cilantro (packed, leaves + tender stems)
  • 1/2 cup sour cream (or Greek yogurt)
  • 2 tbsp mayo
  • 1 small clove garlic
  • 2 tbsp lime juice
  • 24 tbsp water (to thin)
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • Fresh cilantro leaves (for garnish)

Instructions

  1. Pat chicken thighs dry. Toss with olive oil, salt, smoked paprika, cumin, garlic powder, onion powder, pepper, and lime juice.
  2. In a pot, heat olive oil (or butter). Stir in rice and turmeric for 30 seconds. Add broth and salt. Bring to a boil, cover, reduce to low, and cook 15 minutes. Stir in peas, cover, and rest 5 minutes. Fluff.
  3. Blend cilantro, sour cream, mayo, garlic, lime juice, salt, pepper, and 2 tbsp water until smooth. Add more water until spoonable and creamy.
  4. Grill over medium-high heat 5–7 minutes per side until nicely charred and cooked through (165°F). (Stovetop option: sear in a hot skillet 6–8 minutes per side.)
  5. Spoon yellow rice onto a platter, top with chicken, drizzle with creamy cilantro sauce, and sprinkle with fresh cilantro.

Notes

  • Use Greek yogurt for a lighter sauce option.
  • Thaw frozen peas before adding to rice.
  • Adjust water in the sauce for desired consistency.

Nutrition

Keywords: cilantro lime chicken, grilled chicken thighs, yellow rice recipe, turmeric rice with peas, easy weeknight chicken dinner, meal prep chicken and rice