Cilantro Lime Chicken* Recipe

Thinly slice the red onion into rings or half-moons and place in a heatproof jar or bowl.

Combine apple cider vinegar, water, sugar, and 1/2 tsp kosher salt in a small saucepan. Bring just to a simmer, stirring until sugar dissolves, about 1–2 minutes.

Pour the hot brine over the sliced onions, pressing them down so they are submerged. Let cool to room temperature, then cover and refrigerate at least 30 minutes. Can be made up to 24 hours ahead.

Rinse the rice under cold water until the runoff is mostly clear to remove excess starch; drain well.

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 stock, 1 tsp turmeric, 1/2 tsp salt, and 1/4 tsp black pepper. Stir once, bring to a gentle boil, then reduce heat to low, cover, and simmer 15 minutes without lifting the lid.

Remove from heat and let stand, covered, 5–10 minutes. Fluff with a fork before serving.

Make the marinade: In a bowl combine 1 cup Greek yogurt, 3 tbsp lime juice, 1 tsp lime zest, 1/2 cup finely chopped cilantro, minced garlic, 1 tsp ground cumin, 1/2 tsp ground coriander, 1 tbsp olive oil, 1 tsp kosher salt, and 1/2 tsp black pepper. Mix until smooth.

Pat the chicken thighs dry with paper towels. Add them to the marinade, turning to coat fully. Cover and refrigerate for at least 30 minutes and up to 4 hours (longer will tenderize further but don’t exceed 8 hours).

About 15 minutes before cooking, remove chicken from fridge to come closer to room temperature. Heat a large skillet or grill pan over medium-high heat and add 1 tbsp olive oil.

Remove excess marinade from the chicken (shake off but don't wipe completely). Place thighs in the hot pan, spacing so they sear rather than steam. Cook 5–6 minutes per side until nicely browned and internal temperature reaches 165°F (74°C). If using thicker pieces, cover and reduce heat to medium-low for the last few minutes to finish through.

Transfer cooked chicken to a cutting board and let rest 5 minutes, then slice or chop as desired.

While the chicken rests, make the sauce: In a small bowl whisk together 1/2 cup Greek yogurt, 2 tbsp lime juice, 1/2 tsp lime zest, 1/4 cup finely chopped cilantro, 1 tsp honey, 1/2 tsp salt, and 1/4 tsp black pepper until smooth. If the sauce is too thick, whisk in up to 1 tbsp water to reach desired drizzling consistency.

Taste and adjust seasoning: add more salt or lime if needed.

Plate a portion of turmeric rice, top with sliced cilantro-lime chicken, a drizzle of yogurt-lime sauce, and a few pickled red onions.

Garnish with extra chopped cilantro and a lime wedge. Serve immediately.