Once you have your chicken thighs out of the marinade, you’ll need to heat a skillet with a tiny bit of oil. Then it’s time to flip the chicken thighs and add the remaining marinade to the skillet. I thought hard about which recipe of masons is my MOST favorite and feel this is my fav! Other than that it was soooo yummy, even better as leftovers reheated up! The rice still had amazing flavor. https://www.delish.com/.../a48247/cilantro-lime-chicken-recipe But I believe marinating the chicken for 2+ hours is key for the chicken to really get its flavor. Pan-seared chicken thighs that are cooked in a dutch oven right within the rice as it simmers/steams. . If you wanted a marinade-free recipe, check out my buffalo chicken thighs recipe. Cast iron or stainless steel is ideal, but nonstick will do the trick, too. (probably cooked the chicken a little less than what the recipe calls for because of this). Stir in broth, green onion greens, green chilies, lime zest, lime juice, black beans and season with salt and pepper to taste. Let rest 5 - 6 minutes. Even my 9 and 12 year olds loved it and they are hard to please. Also, the fat juices from the thighs definitely gives the rice more flavor, so I would highly suggest thighs over breasts every time for this recipe. Definitely worth tracking it down! Food safety note: Be sure and fully cook leftover marinades. Used a mix of jasmine rice and cauli rice and it was bomb. Mix all the marinade ingredients together in a resealable container before placing the chicken thighs in and covering. It should reach 165F as well to kill any remaining bacteria from the chicken. The rice is finished with a spritz of fresh lime juice and lots of freshly chopped cilantro. I tried it with the pickled juice and it worked out great. How did you get the recipe to be 7 SP? (One night we did use chicken breasts bc we ran out of thighs and it honestly wasn’t the same. I used the juice from the spicy/sweet jalapeños from Trader Joe’s and I can’t get enough. Also, the fat juices from the thighs definitely gives the rice more flavor, so I would highly suggest thighs over breasts every time for this recipe. The recipe calls for cooking the rice before pan frying the chicken thighs, but you could cook it in advance and refrigerate. Tried leaving a rating but cant find the “stars”. Follow me on Pinterest to see all of my recipes organized in one place with photos! I’ll admit that I’m not the biggest chicken thigh fan.. however, this turned me over to the dark side, literally. Do you think chicken breasts would work instead of thighs? Added some broccoli for a side and had a great meal that left us full! I did struggle to find the pickled jalapeño juice but after a few stores was able to find it. Chicken thighs are obviously far superior to every other kind of chicken (except maybe rotisserie…) and this makes them even more delightful. I think I used too small of a cast iron skillet because I couldn’t get the chicken and the rice to fit into one pan… lol so make sure you use the biggest cast iron you got!! I have made it four times now. **Do not under cook the remaining marinade. Instead, slowly pour it into the gaps between the chicken thighs. I’ve made it with both thighs and breast tenderloins and both are equally yummy. The rice is my absolute favorite rice recipe, I’m sure it will be making appearances in other dishes I serve. I never remember until it’s time to cook. Thank you so much, Mason, for getting back to me. I wasn’t sure about the jalopeno juice because I don’t like jalopenos or spicy food, but I decided to just follow the recipe and see what happens. 12/10 recommend this recipe. Will definitely be a recipe I use again and again. We did 1/4 to 1/2 the amount of jalapeño juice to make it family friendly (and because I am a wuss with spicy food). I have also made it with cauliflower rice as well as rice (sometimes mixing the two) to lower the carbs, and it was delicious. Aside from rice selection, the actual process is simple. Your email address will not be published. I think I might just need to scale it up a bit because I have it as a post-Work-out and tend to be ravenous at that time. Mix in the 1 tablespoon of lime juice and fresh cilantro into the cooked rice. I thought I’d mention you can cook the chicken without the leftover (or new) marinade altogether. But I believe marinating the chicken for 2+ hours is key for the chicken to really get its flavor. For these pan fried chicken thighs, you’ll be reducing the cilantro lime marinade all the way to a sauce and then frying the rice in it, ensuring any bacteria from the chicken is long gone. If using juice from a jar of peppercinis i absolutely love the it. 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