Grilled Citrus-Chipotle Chicken with Cilantro-Lime Rice

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-29 · Updated 2026-06-29

Juicy grilled chicken marinated in smoky chipotle and bright citrus flavors, served over fragrant cilantro-lime rice. This latin american-inspired grilling ready in about 45 minutes turns pounds boneless skinless chicken thighs, fresh lime juice, orange juice into a satisfying snack for between meals, packed lunches, or game-day spreads — minimal active time and easy to scale up for a crowd. Each serving lands at about 450 calories and feeds 4, so it fits into lunchboxes, road trips, or an afternoon-energy gap without derailing the day. 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
• 1/4 cup orange juice
• 2 peppers, chopped chipotle peppers in adobo sauce
• 3 cloves minced garlic
• 3 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup long grain white rice
• 2 cups water
• 1/4 cup, chopped fresh cilantro leaves
• 1 tsp lime zest
• 1 tbsp butter
• 1/2 tsp salt

Instructions

1. Step 1: In a blender, combine 1/4 cup fresh lime juice, 1/4 cup orange juice, 2 chopped chipotle peppers in adobo, 3 minced garlic cloves, 3 tbsp olive oil, 1 tsp ground cumin, 1 tsp salt, and 1/2 tsp black pepper. Blend until smooth to create the marinade.
2. Step 2: Place 1.5 pounds boneless skinless chicken thighs in a large bowl and pour the marinade over them. Toss to coat, cover, and marinate in the refrigerator for at least 1 hour or up to 4 hours.
3. Step 3: While the chicken marinates, rinse 1 cup long grain white rice under cold water until water runs clear. In a medium saucepan, bring 2 cups water to a boil. Add the rinsed rice, 1/2 tsp salt, and 1 tbsp butter. Reduce heat to low, cover, and cook for 18 minutes until rice is tender and water is absorbed.
4. Step 4: Remove saucepan from heat and stir in 1/4 cup chopped fresh cilantro leaves and 1 tsp lime zest into the rice. Cover and let steam for 5 minutes.
5. Step 5: Preheat grill or grill pan to medium-high heat (about 400°F). Remove chicken from marinade and grill for 5-7 minutes per side until internal temperature reaches 165°F and edges are slightly charred.
6. Step 6: Let chicken rest for 5 minutes before slicing. Serve sliced chipotle-citrus grilled chicken over the cilantro-lime rice.