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cilantro lime pan fried chicken thighs and rice in cast iron skillet
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4.85 from 65 votes

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.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Cuisine: American
Keyword: chicken thighs and rice, cilantro lime chicken, one pan chicken and rice recipe, pan fried chicken thighs
Servings: 4 servings
Calories: 280kcal
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

  • 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

  • Microwave or cook the rice. Set aside.
  • 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).
  • Heat a large skillet over medium-high heat with the 1/2 tablespoon of oil.
  • 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.
  • 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.**
  • 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.
  • Plate the rice with the pan fried chicken thighs, top with fresh cilantro, and enjoy!

Video

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.
  • Each serving (1/4th the entire recipe with rice) has 7 Smart Points. 
  • Nutrition facts for the chicken on its own (no rice): 735 calories, 88g of protein, 9g of carbs, 38g of fat, and 15 Smart Points. 

Nutrition

Serving: 4servings | Calories: 280kcal | Carbohydrates: 22g | Protein: 25g | Fat: 11g