Add olive oil – it should run easily because the skillet is hot, but not sizzle or smoke. It’s very easy and does not require too many ingredients. 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. Added some broccoli for a side and had a great meal that left us full! Don’t be afraid of the jalapeño juice! Used a mix of jasmine rice and cauli rice and it was bomb. The recipe calls for cooking the rice before pan frying the chicken thighs, but you could cook it in advance and refrigerate. Season skin side of chicken thighs with salt and pepper. If you have a question I missed, drop a comment below or join my Facebook group with 10,000 other healthy home cooks that can help you out. Once you have your chicken thighs out of the marinade, you’ll need to heat a skillet with a tiny bit of oil. I used the juice from the spicy/sweet jalapeños from Trader Joe’s and I can’t get enough. I'm a southerner making healthier comfort food and high protein desserts. The amount of flavor in this chicken recipe is unbelievable! I have also made it with cauliflower rice as well as rice (sometimes mixing the two) to lower the carbs, and it was delicious. Heat a large skillet over medium-high heat with the 1/2 tablespoon of oil. By far the best chicken dish I’ve ever made. Add the cooked rice to the skillet and pan fry for another 4-6 minutes, stirring to incorporate any crispy bits from the skillet into the rice. The jalapeno juice was a new ingredient for me, but one I will be using more often. All I can say is, I wish I made more! I marinated for a half day to make sure they’d be juicy and they were. Reserve the remaining marinade (or make fresh batch). The salty brine of the jalapeño brine will be a bit different than salsa on its own. If you have a food thermometer handy you can check the temperature as you go and transfer the pan fried chicken to a plate once the chicken reaches an internal temp of 165F. I’ve made it for my husband and my in-laws and they also loved it. Follow me on Pinterest to see all of my recipes organized in one place with photos! I prep with my sister each week, so we made the marinade and let that sit, while we prepped a few of other Mason’s recipes! This recipe is bursting with flavors! You could pan fry them the same way as these cilantro lime chicken thighs! So amazingly good. So good and full of flavor! We usually keep our rice and chicken separate though and just make plain basamati rice and add some of the cilantro, 1 tbsp lemon juice and 1 tbsp lime juice to our rice. Slowly pour the remaining marinade in the gaps around the chicken, being careful to not pour over the top of the chicken. Definitely worth tracking it down! I didn’t read the recipe before hand the first time I did this and only marinated it for 1/2 hr and it was still super tasty! In the future I always marinate for at least a few hours. 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. Your email address will not be published. The last time I made it I actually chopped up some jalapeño to give it a kick and used thin sliced chicken breasts instead of thighs. I think I poured too much of the leftover marinade in the pan, however, that was my fault. How to Use a Food Scale for Cooking and Tracking Macros, Staple Ingredients and Substitutions Guide, Homemade Chicken Breakfast Sausage Patties, 1/4 C (60g) Lime Juice, about 2 small limes, 3 cloves (10g) Garlic, peeled and thinly sliced, 8 oz packet Uncle Ben's Jasmine Ready Rice , or 2 cups of any cooked rice. Other than that it was soooo yummy, even better as leftovers reheated up! Your email address will not be published. But if you’re in a hurry, even 30-60 minutes will do wonders. I wasn’t sure what pickled jalapeño juice so I ended up buying a jar of pickled jalapeños and draining the juice from them. Chicken thighs are obviously far superior to every other kind of chicken (except maybe rotisserie…) and this makes them even more delightful. https://www.themediterraneandish.com/cilantro-lime-chicken-thighs-recipe Will definitely be making this again! I was glad to see 30-60 minutes would do. This recipe is soooo good and was even husband approved. **Do not under cook the remaining marinade. This might be my favorite Mason recipes, no recency bias. Doing so could negate your efforts to get the extra crispy exterior! But I believe marinating the chicken for 2+ hours is key for the chicken to really get its flavor. I added extra cup of rice to the recipe because rice! Reducing the leftover marinade shouldn’t take more than a few minutes unless you’re using a small skillet with less surface area, so overcooking the chicken shouldn’t be a huge risk. Then stir well, scrape up any crispy bits, and serve! Boneless skinless chicken thighs and rice pan fried with a jalapeño lime juice, cilantro, and garlic reduction. I wouldn’t, however, skip the oil in the skillet during cooking. Wondering if using juice from a pickles jar would work as well since I am sensitive to jalapeños? I’ve made this at least 5 times and it’s been a home run every time. ⭐️⭐️⭐️⭐️⭐️, This is my favourite Mason recipe. I couldn’t find pickled jalapeno juice so I used the juice from a jar of peppercinis. Do you think chicken breasts would work instead of thighs? These! Refrigerate overnight, if possible. 5 out of 5. 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 added a little extra cilantro, just because I absolutely love the flavoring it gives to my food. I tried it with the pickled juice and it worked out great. The rice is my absolute favorite rice recipe, I’m sure it will be making appearances in other dishes I serve. This also gives the chicken thighs a mini tempering window (going from chilled to room temp) which helps with even cooking. Continue cooking to reduce the marinade to a thick sauce, 4-5 minutes tops, before transferring the chicken to a plate once it reaches an internal temp of 165F.**. It was the first time we bought chicken thighs and was life changing. Gives just enough flavor, but not too much heat. I have to watch my macros better and have less self control when it’s all one happy dish. Plate the rice with the pan fried chicken thighs, top with fresh cilantro, and enjoy! https://www.delish.com/.../a48247/cilantro-lime-chicken-recipe I’ll admit that I’m not the biggest chicken thigh fan.. however, this turned me over to the dark side, literally. We ended up doubling the rice portion for our significant others, but didn’t double anything else. Thanks again, absolutely love your work. And if you like a little crunch like me, be sure to check out my buttermilk pan fried chicken breast and crispy chicken sandwiches with chicken thighs. Stir in broth, green onion greens, green chilies, lime zest, lime juice, black beans and season with salt and pepper to taste. If I plan to make this I cook the rice when I put the chicken in the marinade so it has time to chill. I just made this recipe and my husband and I loved it!! This simple pan fried chicken thighs recipe marinates boneless skinless chicken thighs in a blend of jalapeño and lime juice, cilantro, and sliced garlic to create unbelievably tender, flavorful chicken.
2020 cilantro lime chicken thighs and rice