Grilled Chicken and Cilantro-Lime Rice Bowl
I started making grilled chicken and cilantro-lime rice bowls on accident one day — just some leftover chicken thighs, some rice, and a bunch of cilantro I didn’t want to waste. It ended up tasting way better than I expected, and now it’s something I make all the time.
Even though I live in the city and don’t have a real grill (just a stovetop grill pan), these bowls still turn out so good. No need to run to Chipotle when you can make something just as tasty at home.
You can use chicken thighs or chicken breasts — whatever you’ve got. Both work. Both are good.
Why I Make This So Much
It’s just easy. I can marinate the chicken in the morning (or honestly, even right before cooking if I forget), and the rice comes together fast. I usually use a grill pan right on my stove — nothing fancy — and it still gets those little charred bits that make it taste grilled.
Plus, it’s super flexible. Sometimes I’ll add black beans, roasted corn, or sliced avocado if I have it around. But even just the basics — grilled chicken and that limey rice — are enough to make it feel like a full meal.
Top Tip
Boneless, skinless chicken thighs work best because they stay juicy even if you leave them on the grill a little longer.
Prep First!
- Rinse the rice and start cooking it.
- Chop fresh cilantro and set aside.
- Juice a few limes.
- Trim any excess fat from the chicken thighs.
- Preheat the grill or grill pan.
Ingredients You’ll Need (With Substitutions)
For the Chicken:
- Boneless, skinless chicken thighs or chicken breasts (keep in mind that they need less cooking)
- Olive oil or avocado oil
- Fresh lime juice
- Garlic powder, onion powder, smoked paprika, cumin
- Salt
- Optional: chili powder or cayenne for extra heat
For the Rice:
- Long-grain white rice or jasmine rice (rinsed)
- Fresh cilantro (chopped)
- Fresh lime juice
- Olive oil or avocado oil (optional for flavor)
- Salt
For the Bowls:
- Diced avocado
- Quick pickled onions
- Sliced jalapeños
- Shredded lettuce
- Salsa or hot sauce
- Extra lime wedges
How to Make It
Step 1: Marinate the Chicken
Toss the chicken thighs with olive oil or avocado oil, lime juice, garlic powder, onion powder, smoked paprika, cumin, and salt. Let them sit while you make the rice.
Step 2: Cook the Rice
Rinse the rice until clear. Cook according to package directions. Fluff it up, then stir in chopped cilantro, fresh lime juice, lime zest, a drizzle of olive oil or avocado oil if you like, and a pinch of salt.
Step 3: Grill the Chicken
Grill the chicken thighs over medium-high heat. Flip once halfway through. Cook until grill marks appear and the juices run clear. Let the chicken rest a few minutes before slicing.
Step 4: Build the Bowls
Spoon the cilantro-lime rice into each bowl. Top with sliced grilled chicken. Add toppings like diced avocado, pickled onions, jalapeños, shredded lettuce, or salsa. Serve with extra lime wedges on the side.
Helpful Tips
Rinse your rice really well. If the water isn’t mostly clear, your rice can turn sticky instead of fluffy.
Season the water, not just the rice. Adding salt and oil before cooking seasons the rice from the inside out.
Let the chicken rest after grilling. Give it 5 minutes before slicing so it stays juicy.
Grill hot and fast. Chicken thighs can handle direct heat. Look for dark grill marks but don’t overcook.
Taste the rice after fluffing. You might want a tiny extra squeeze of lime juice before serving.
What to Serve With This
If you want to make it more of a full spread, it goes great with:
- 20-Minute Simple Black Bean Pasta Salad: Fusilli pasta with black beans, sweet corn, arugula, and a creamy yogurt-lime dressing.
- 15-Minute Peppers and Onions for Delicious Fajita Veggies: Soft, sweet fajita veggies made with red onions and bell peppers.
- Cucumber Feta Salad with Lemon Greek Vinaigrette: Crisp cucumbers, red onion, feta, and fresh herbs tossed in a lemon dressing.
If You Like This, Then You’ll Love
- Street Corn Chicken Rice Bowl: Juicy chicken, grilled corn, cotija cheese, and a simple lime sauce over rice.
- Peruvian-Style Grilled Chicken with Creamy Green Sauce (Aji Verde): Smoky grilled chicken with a fresh, creamy green sauce.
I love hearing what you’re making. Let me know if you gave this bowl a try — and if you added your own twist! (I’m always looking for new topping ideas.)
Grilled Chicken and Cilantro-Lime Rice Bowl
Ingredients
Equipment
Method
- Prep: Rinse the rice until the water runs mostly clear, chop cilantro, and juice the limes.
- In a bowl, toss the chicken thighs with olive oil, lime juice, garlic powder, onion powder, smoked paprika, cumin, salt, and optional chili powder; let marinate while rice cooks.
- In a saucepan, bring water, olive oil or avocado oil, and salt to a boil over medium heat; add the rinsed rice and let it cook until the water starts to evaporate and small bubbles form.
- Reduce heat to low and leave the rice uncovered for 2–3 minutes; then cover and cook on low for 5–7 minutes until fluffy; remove from heat and let sit covered for a few minutes.
- Fluff the rice with a fork, then stir in chopped cilantro, fresh lime juice, and lime zest.
- Heat a grill or grill pan over medium-high heat.
- Grill chicken thighs for about 5–6 minutes per side until grill marks appear and the internal temperature reaches 165°F; let rest before slicing.
- Spoon cilantro-lime rice into bowls, top with sliced grilled chicken, and add diced avocado, pickled onions, jalapeños, shredded lettuce, and salsa if using.
- Serve with lime wedges on the side.
