Grilled Chicken Thighs with Cilantro Lime Green Sauce and Jasmine Rice Recipe

Introduction

This vibrant Rice with Green Sauce recipe combines tender marinated chicken, fragrant turmeric rice with peas, and a creamy, zesty cilantro jalapeño sauce. It’s a flavorful and satisfying meal perfect for any weeknight dinner or casual gathering.

Ingredients

• 1.5–2 pounds chicken thighs, breasts, or any cut
• 2–3 cloves garlic, minced
• 2 tablespoons lime juice or white vinegar
• 2 tablespoons oil of choice
• 1 tablespoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 1 cup fresh cilantro leaves
• ½ cup mayonnaise
• ¼ cup sour cream
• 2 whole jalapeño chiles, roughly chopped
• 2 cloves garlic
• 1 tablespoon olive oil
• 1 tablespoon fresh lemon or lime juice
• Kosher salt and freshly ground black pepper, to taste
• 1 cup jasmine rice
• 1 tablespoon butter or oil
• ¼ cup onion, diced
• 2–3 garlic cloves, minced
• 1 teaspoon turmeric
• ¼ teaspoon each cumin, onion powder, salt, and pepper
• 2 cups chicken stock
• 1 cup frozen peas

Instructions

1. Step 1: In a bowl, mix together garlic, lime juice or vinegar, oil, cumin, smoked paprika, salt, and pepper. Coat the chicken pieces evenly with this marinade. Cover and refrigerate for at least 1 hour to allow flavors to develop.
2. Step 2: Grill or bake the marinated chicken until fully cooked through and juices run clear. Remove from heat and set aside.
3. Step 3: To prepare the rice, heat butter or oil in a saucepan over medium heat. Add diced onion and minced garlic, sautéing until softened and fragrant.
4. Step 4: Stir in turmeric, cumin, onion powder, salt, and pepper. Add jasmine rice and stir to coat grains with the spices and oil.
5. Step 5: Pour in chicken stock, bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes until rice is tender and liquid is absorbed.
6. Step 6: Gently fold in frozen peas, cover again, and let sit for a few minutes to warm the peas through.
7. Step 7: Meanwhile, prepare the green sauce by blending cilantro leaves, mayonnaise, sour cream, jalapeño chiles, garlic, olive oil, lemon or lime juice, salt, and pepper until smooth and creamy.
8. Step 8: To serve, plate the turmeric rice topped with grilled or baked chicken. Drizzle the vibrant green sauce generously over the chicken and rice.

Tips & Variations

• For a spicier sauce, leave the jalapeño seeds in or add an extra chile.
• Use Greek yogurt instead of sour cream for a lighter sauce option.
• Try cooking the chicken in a skillet if you don’t have a grill or oven.
• Substitute jasmine rice with basmati for a nuttier aroma.

Storage

Store leftover chicken, rice, and green sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken and rice gently in a microwave or skillet with a splash of water or stock to keep moist. Stir the sauce before serving, and it can be served cold or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use boneless chicken for this recipe?

Yes, boneless chicken thighs or breasts work well and cook faster, but keep an eye on cooking time to avoid drying out the meat.

Is this green sauce very spicy?

The sauce has a mild to medium heat from the jalapeños, but you can adjust the spiciness by removing seeds or adding more chiles to taste.

Grilled Chicken Thighs with Cilantro Lime Green Sauce and Jasmine Rice Recipe

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★★★★★

5 from 149 reviews

This flavorful Rice with Green Sauce recipe features tender marinated chicken paired with vibrant, creamy cilantro jalapeño sauce atop turmeric-spiced jasmine rice with peas. Perfectly balanced with bright citrus and smoky spices, it’s a deliciously satisfying meal that combines marinated grilled or baked chicken, aromatic rice, and a fresh, zesty green sauce.

• Author: Rita
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Grilling
• Cuisine: Mexican-inspired

Ingredients

Scale 1x2x3x

Chicken Marinade

• 1.5–2 pounds chicken thighs, breasts, or any cut
• 2–3 cloves garlic, minced
• 2 tablespoons lime juice or white vinegar
• 2 tablespoons oil of choice
• 1 tablespoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Green Sauce Ingredients

• 1 cup fresh cilantro leaves
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 2 whole jalapeño chiles, roughly chopped
• 2 cloves garlic
• 1 tablespoon olive oil
• 1 tablespoon fresh lemon or lime juice
• Kosher salt and freshly ground black pepper, to taste

Rice Ingredients

• 1 cup jasmine rice
• 1 tbsp butter or oil
• 1/4 cup onion, diced
• 2–3 garlic cloves, minced
• 1 teaspoon turmeric
• 1/4 teaspoon each cumin, onion powder, kosher salt, black pepper
• 2 cups chicken stock
• 1 cup frozen peas

Instructions

1. Marinate chicken: In a bowl, combine minced garlic, lime juice or vinegar, oil, ground cumin, smoked paprika, kosher salt, and black pepper. Add the chicken pieces and coat thoroughly. Cover and refrigerate for at least 1 hour to allow flavors to infuse.
2. Cook chicken: Grill the marinated chicken over medium heat or bake in a preheated oven at 375°F (190°C) until fully cooked and juices run clear, about 20-25 minutes depending on thickness. Remove and let rest.
3. Prepare the rice: In a pan, heat butter or oil over medium heat. Sauté diced onion and minced garlic until translucent and fragrant. Add the jasmine rice and stir to coat with the aromatics. Mix in turmeric, cumin, onion powder, salt, and pepper. Pour in chicken stock, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
4. Add peas to rice: After 15 minutes, stir in the frozen peas, cover again, and cook for an additional 5 minutes or until rice is tender and liquid absorbed. Remove from heat and fluff with a fork.
5. Make the green sauce: In a blender or food processor, combine fresh cilantro leaves, mayonnaise, sour cream, roughly chopped jalapeños, garlic cloves, olive oil, and lemon or lime juice. Blend until smooth and creamy. Season with kosher salt and black pepper to taste.
6. Serve: Plate the cooked rice, top with grilled or baked chicken pieces, and drizzle generously with the green sauce. Serve immediately for best flavor.

Notes

• Marinating the chicken for longer, up to overnight, will enhance flavor further.
• You can substitute mayonnaise and sour cream with Greek yogurt for a lighter sauce option.
• For less heat, remove seeds from jalapeños before blending the sauce.
• Use bone-in chicken thighs for juicier meat, but adjust cooking time accordingly.
• This recipe is versatile; you can cook the chicken on a stovetop grill pan if grilling isn’t available.

Keywords: chicken rice recipe, green sauce, cilantro jalapeño sauce, turmeric rice, grilled chicken, easy dinner recipe