Grilled Lime-Chili Chicken with Cilantro Rice
Tender grilled chicken marinated in zesty lime and smoky chili, served alongside fragrant cilantro-infused rice. This mexican-inspired chicken ready in about 70 minutes pairs (6 oz each) chicken breasts, lime juice, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 370 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
- 4 pieces (6 oz each) chicken breasts
- 1/4 cup lime juice
- 2 tbsp olive oil
- 1 tbsp chili powder
- 3, minced garlic cloves
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup long grain white rice
- 2 cups water
- 1/4 cup, chopped fresh cilantro
- 1 tbsp butter
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a medium bowl, whisk together 1/4 cup lime juice, 2 tbsp olive oil, 1 tbsp chili powder, 3 minced garlic cloves, 1 tsp salt, and 1/2 tsp black pepper. Add 4 chicken breasts and marinate for at least 30 minutes in the refrigerator.
- Step 2: While 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 rice and 1 tbsp butter, reduce heat to low, cover and simmer for 18 minutes until water is absorbed and rice is tender.
- Step 3: Remove rice from heat and stir in 1/4 cup chopped fresh cilantro. Fluff rice with a fork and keep covered.
- Step 4: Preheat grill or grill pan to medium-high heat. Remove chicken from marinade and grill for 6-7 minutes per side, or until internal temperature reaches 165°F and chicken has nice grill marks.
- Step 5: Let chicken rest for 5 minutes before slicing. Serve sliced chicken over cilantro rice for a balanced, flavorful meal.
Frequently asked questions
How long does Grilled Lime-Chili Chicken with Cilantro Rice take to make?
Total time is about 70 minutes (40 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Grilled Lime-Chili Chicken with Cilantro Rice?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (6 oz each) chicken breasts from drying out.
Can I substitute ingredients in Grilled Lime-Chili Chicken with Cilantro Rice?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Grilled Lime-Chili Chicken with Cilantro Rice for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Grilled Lime-Chili Chicken with Cilantro Rice?
Mexican chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
