Charred Chili-Lime Chicken with Cilantro Rice

By AislePrompt Editorial · Published 2026-06-12 · Updated 2026-06-12

Grilled chicken marinated in a zesty chili-lime sauce paired with fluffy cilantro-infused rice, offering a vibrant and fresh Latin American-inspired meal. This Latin American-inspired chicken recipe, ready in about 65 minutes, pairs boneless skinless chicken thighs, fresh lime juice, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 pounds boneless skinless chicken thighs
• 1/4 cup fresh lime juice
• 2 tablespoons olive oil
• 1 teaspoon chipotle chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup long grain white rice
• 2 cups water
• 1/4 cup, chopped fresh cilantro leaves
• 1 tablespoon butter

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Instructions

1. Step 1: In a large bowl, whisk together 1/4 cup fresh lime juice, 2 tablespoons olive oil, 1 teaspoon chipotle chili powder, 1 teaspoon ground cumin, 1/2 teaspoon garlic powder, 1 teaspoon salt, and 1/2 teaspoon black pepper. Add 1.5 pounds boneless skinless chicken thighs and toss to coat evenly. Cover and marinate in the fridge for at least 30 minutes.
2. Step 2: While chicken marinates, rinse 1 cup long grain white rice under cold water until water runs clear. Combine rice with 2 cups water in a medium saucepan and bring to a boil over high heat. Reduce heat to low, cover, and simmer for 15 minutes until water is absorbed.
3. Step 3: Remove rice from heat, stir in 1 tablespoon butter and 1/4 cup chopped fresh cilantro leaves, and fluff with a fork.
4. Step 4: Preheat grill or grill pan to medium-high heat. Cook marinated chicken thighs for 5-6 minutes per side until edges are charred and internal temperature reaches 165°F.
5. Step 5: Let chicken rest for 5 minutes, then slice and serve over cilantro rice.