Grilled Whiskey-Marinated Taco Bowls with Fresh Cilantro Lime Slaw

By AislePrompt Editorial · Published 2026-05-31 · Updated 2026-05-31

Tender grilled chicken marinated in whiskey and spices served over rice with a refreshing cilantro lime slaw. This Mexican-inspired taco and burrito recipe, ready in about 65 minutes, pairs boneless skinless chicken thighs, whiskey, 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 lb boneless skinless chicken thighs
• 1/4 cup whiskey
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup white rice
• 2 cups water
• 2 cups shredded green cabbage
• 1/4 cup chopped fresh cilantro leaves
• 2 tbsp lime juice
• 1 tsp honey
• 1/4 cup sour cream
• 1 small, seeded and finely chopped jalapeño

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Instructions

1. Step 1: In a medium bowl, combine 1/4 cup whiskey, 2 tbsp olive oil, 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper. Add 1 lb boneless skinless chicken thighs and toss to coat. Marinate for at least 30 minutes in the refrigerator.
2. Step 2: While chicken marinates, rinse 1 cup white rice under cold water until water runs clear. In a medium saucepan, bring 2 cups water to a boil. Add the rice, reduce heat to low, cover, and simmer for 18 minutes until tender. Remove from heat and let steam covered for 5 minutes.
3. Step 3: In a large bowl, combine 2 cups shredded green cabbage, 1/4 cup chopped fresh cilantro, 2 tbsp lime juice, 1 tsp honey, 1/4 cup sour cream, and 1 finely chopped jalapeño. Toss well to create a tangy slaw.
4. Step 4: Preheat grill or grill pan over medium-high heat. Remove chicken from marinade and grill for 5-6 minutes per side until internal temperature reaches 165°F and edges are slightly charred.
5. Step 5: Slice grilled chicken into strips. Serve over the cooked white rice and top with generous portions of the cilantro lime slaw for a vibrant, smoky taco bowl experience.