Go Back
–+ servings
overhead view of Grilled Chicken and Cilantro-Lime Rice Bowl
Olga

Grilled Chicken and Cilantro-Lime Rice Bowl

No ratings yet
This grilled chicken and cilantro-lime rice bowl is quick, fresh, and works with either chicken thighs or chicken breasts.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 people
Course: Dinner, Lunch, Main Course
Cuisine: American
Ingredients Equipment Method

Ingredients
  

For the Chicken:
  • 1½ lbs boneless skinless chicken thighs
  • 2 tbsp olive oil or avocado oil
  • 2 tbsp fresh lime juice
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • ½ tsp ground cumin
  • 1 tsp salt
  • Optional: ½ tsp chili powder or cayenne
For the Rice:
  • 1 cup long-grain white rice or jasmine rice rinsed
  • 2 cups water
  • ¼ cup fresh cilantro chopped
  • 2 tbsp fresh lime juice
  • 1 tsp lime zest
  • 1 tbsp olive oil or avocado oil optional
  • ½ tsp salt
For the Bowls:
  • 1 avocado diced
  • ½ cup quick pickled onions
  • 1 jalapeño sliced
  • 1 cup shredded lettuce
  • Salsa or hot sauce optional
  • Lime wedges for serving

Equipment

  • 1 Grill or Grill Pan
  • 1 Saucepan with lid
  • 1 Mixing Bowls
  • 1 Sharp Knife
  • 1 Cutting Board
  • 1 Measuring Spoons and Cups
  • 1 Tongs or Spatula

Method
 

  1. Prep: Rinse the rice until the water runs mostly clear, chop cilantro, and juice the limes.
  2. 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.
  3. 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.
  4. 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.
  5. Fluff the rice with a fork, then stir in chopped cilantro, fresh lime juice, and lime zest.
  6. Heat a grill or grill pan over medium-high heat.
  7. 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.
  8. Spoon cilantro-lime rice into bowls, top with sliced grilled chicken, and add diced avocado, pickled onions, jalapeños, shredded lettuce, and salsa if using.
  9. Serve with lime wedges on the side.

Tried this recipe?

Let us know how it was!