Description
A delicious recipe for crispy chicken thighs served with flavorful cilantro-lime rice and a creamy green sauce.
Ingredients
Scale
- 2 pounds bone-in, skin-on chicken thighs
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1½ cups jasmine rice
- 2¼ cups chicken broth
- ¼ cup fresh cilantro, chopped
- 2 tablespoons lime juice
- 1 tablespoon butter
- ½ teaspoon salt
- 4–5 jalapeño peppers
- 1 cup fresh cilantro leaves and tender stems
- ½ cup mayonnaise
- ¼ cup queso fresco
- 2 garlic cloves
- 2 tablespoons lime juice
- Salt to taste
Instructions
- Preheat your oven to 425°F. Rub chicken thighs with olive oil, cumin, smoked paprika, garlic powder, salt, and pepper. Let them sit at room temperature for 15 minutes.
- Place the chicken skin-side up on a rimmed baking sheet and roast for 35-40 minutes until the skin is golden and crispy and the internal temperature reaches 165°F.
- Rinse the jasmine rice in cold water until the water runs clear, then combine it with chicken broth and salt in a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 18-20 minutes until tender and the liquid is absorbed.
- Blend jalapeños, cilantro, mayonnaise, queso fresco, garlic, lime juice, and olive oil in a food processor until smooth and creamy.
- Fluff the rice with a fork and stir in butter, chopped cilantro, and lime juice until well combined.
- Let the chicken rest for 5 minutes after removing from the oven, then serve over the cilantro-lime rice with generous drizzles of the green sauce.
Notes
- Allow the chicken to rest before slicing for better juiciness.
- Adjust the number of jalapeños used based on your spice preference.
- This dish pairs perfectly with a fresh side salad.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: Mexican
Nutrition
- Serving Size: 1 chicken thigh with rice
- Calories: 550
- Sugar: 2g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 10g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 120mg