Print
cilantro lime pan fried chicken thighs and rice in cast iron skillet

Cilantro Lime Pan Fried Chicken Thighs and Rice

Boneless skinless chicken thighs and rice pan fried with a jalapeño lime juice, cilantro, and garlic reduction.

Course Main Course
Cuisine American
Keyword chicken thighs and rice, cilantro lime chicken, pan fried chicken thighs
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 280 kcal
Author Mason Woodruff

Ingredients

Jalapeño Marinade

  • 1 lb Boneless Skinless Chicken Thighs
  • 1/2 C (120g) Pickled Jalapeño Juice
  • 1/4 C (60g) Lime Juice about 2 small limes
  • 1 Tbsp (16g) Olive Oil
  • 2 Tbsp (10g) Chopped Cilantro
  • 3 cloves (10g) Garlic peeled and thinly sliced
  • 1/2 tsp Black Pepper

For Frying

  • 1/2 Tbsp (8g) Olive Oil
  • 8 oz packet Uncle Ben's Jasmine Ready Rice or 2 cups of any cooked rice

Instructions

For the Marinade

  1. Mix all the marinade ingredients together in a resealable container before placing the chicken thighs in and covering. Refrigerate overnight, if possible.

For the Pan Fried Chicken Thighs and Rice

  1. Microwave or cook the rice. Set aside.

  2. Remove the chicken thighs from the marinade and place on a paper towel to dry the surface before frying. Reserve the remaining marinade (or make fresh batch).

  3. Heat a large skillet over medium-high heat with the 1/2 tablespoon of oil.

  4. Place the chicken thighs dry-side down in the skillet. Cook for 4-6 minutes or until the bottoms are golden brown before flipping. Slowly pour the remaining marinade in the gaps around the chicken, being careful to not pour over the top of the chicken.

  5. 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.**

  6. 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.

  7. Plate the rice with the pan fried chicken thighs, top with fresh cilantro, and enjoy!

Recipe Notes

**Do not under cook the remaining marinade. It should reach 165F as well to kill any remaining bacteria from the chicken. If you're concerned with food safety, you could always make a fresh batch of the marinade to reduce or skip this step and cook the chicken 3-5 minutes after flipping to finish cooking without the marinade.

Nutrition Facts
Cilantro Lime Pan Fried Chicken Thighs and Rice
Amount Per Serving (1 serving)
Calories 280 Calories from Fat 99
% Daily Value*
Fat 11g17%
Carbohydrates 22g7%
Protein 25g50%
* Percent Daily Values are based on a 2000 calorie diet.