Cilantro Lime Chicken* Recipe

Thinly slice 1 red onion and place in a heatproof jar or bowl.

In a small saucepan, combine 1/2 cup white vinegar, 1/2 cup water, 1 tsp sugar, 1/2 tsp salt and optional 1/2 tsp whole peppercorns. Warm over medium heat just until the sugar and salt dissolve, about 1–2 minutes. Do not boil.

Pour the warm brine over the sliced onions, pressing them down so they are submerged. Let cool to room temperature, then cover and refrigerate for at least 30 minutes (best 1 hour) before serving.

Rinse 1 cup long-grain rice under cold water until the water runs clear to remove excess starch.

In a medium saucepan, heat 1 tbsp olive oil or butter over medium heat. Add the rinsed rice and toast, stirring, for 1 minute.

Add 2 cups water or broth, 3/4 tsp turmeric, and 1/2 tsp salt. Stir once, bring to a gentle boil, then reduce heat to low, cover, and simmer for 15 minutes without lifting the lid.

Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork and stir in 2 tbsp chopped cilantro. Keep covered and warm until ready to serve.

Prepare the marinade: In a bowl, whisk together 1 cup Greek yogurt, 3 tbs fresh lime juice, 1 tsp lime zest, 1/2 cup finely chopped cilantro, 2 tsp minced garlic, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp kosher salt, and 1/2 tsp black pepper until smooth.

Place 1 lb chicken thighs in a shallow dish or zip-top bag and pour the marinade over them, coating evenly. Refrigerate for at least 30 minutes, ideally 2–4 hours. If short on time, 30 minutes will still impart flavor.

When ready to cook, remove the chicken from the fridge 15 minutes before cooking to come toward room temperature. Heat a large skillet or grill pan over medium-high heat and add 2 tbs olive oil.

Shake off excess marinade (but leave a thin coating). Place the thighs in the hot pan, spacing them so they sear rather than steam. Cook 5–6 minutes per side (depending on thickness) until an instant-read thermometer inserted into the thickest part reads 165°F (74°C) and the exterior is lightly charred.

Transfer cooked chicken to a plate and let rest 5 minutes, then slice into strips or chop as desired.

While the chicken cooks, make the sauce: In a small bowl combine 1/2 cup Greek yogurt, 1 tbs lime juice, 1/2 tsp lime zest, 1/4 cup finely chopped cilantro, 1 tsp honey, 1/4 tsp salt, and 1/4 tsp black pepper. Stir until smooth and taste; adjust salt or lime as needed. Refrigerate until serving.

Divide turmeric rice among plates or bowls. Top with sliced cilantro-lime chicken.

Add a spoonful of yogurt-lime sauce over the chicken and scatter pickled red onions on top. Garnish with extra chopped cilantro and lime wedges on the side.

Serve immediately. Leftovers: keep components separate in the fridge for up to 3 days; reheat rice and chicken gently and add fresh sauce and pickles when serving.