Sep 09 2026
Restaurants›Kona Grill - San Antonio at North Star›Cilantro-lime Grilled Chicken* Recipe

Cilantro-lime Grilled Chicken* Recipe

Inspired by Kona Grill - San Antonio at North Star
Time1h 15m
Serves4

yogurt-lime marinated chicken skewers, cilantro, pickled red onions, turmeric rice &

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Ingredients

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Cilantro-Lime Yogurt Marinade & Chicken

Turmeric Rice

Quick Pickled Red Onions

Finish & Garnish

Method

Cilantro-Lime Yogurt Marinade & Chicken

  1. 1

    Trim and cut chicken

    Trim excess fat from the chicken thighs and cut into 1 to 1.5-inch cubes for even threading onto skewers.

  2. 2

    Make the marinade

    In a blender or food processor, combine Greek yogurt, cilantro leaves, lime juice, lime zest, olive oil, minced garlic, ground cumin, ground coriander, smoked paprika, 1.5 tsp salt, and 0.75 tsp black pepper. Blend until smooth and bright green, scraping down sides as necessary.

  3. 3

    Marinate the chicken

    Place the chicken pieces in a large bowl or zip-top bag and pour the cilantro-lime yogurt marinade over them. Toss to coat thoroughly, pressing marinade into the meat. Refrigerate for at least 1 hour, preferably 3–6 hours. If time is tight, 30 minutes will still impart flavor.

  4. 4

    Thread onto skewers

    If using wooden skewers, soak them in water for 30 minutes. Thread marinated chicken pieces onto skewers, leaving a little space between pieces for even cooking. Discard excess marinade or reserve a small amount for serving (do not reuse raw marinade unless boiled).

  5. 5

    Preheat grill

    Preheat an outdoor grill or grill pan to medium-high heat (about 400–450°F / 200–230°C). Oil the grates lightly or brush the skewers with 1 tsp olive oil to prevent sticking.

  6. 6

    Grill the skewers

    Place the skewers on the hot grill and cook 3–4 minutes per side, turning once or twice so all sides get good char, until the internal temperature reaches 165°F (74°C). Total time will be about 10–12 minutes depending on chicken size and grill heat.

  7. 7

    Rest

    Transfer cooked skewers to a plate and let rest for 5 minutes before serving. This helps the juices redistribute.

Turmeric Rice

  1. 8

    Rinse and toast rice

    Rinse the rice under cold water until the water runs clear to remove excess starch. In a medium saucepan over medium heat, melt 1 tbsp butter (or warm 1 tbsp olive oil). Add the rinsed rice and toast, stirring, for 1–2 minutes until lightly glossy.

  2. 9

    Cook rice with turmeric

    Stir in 3 cups broth, 1 tsp turmeric, 1 bay leaf, and 1/2 tsp salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15–18 minutes or until liquid is absorbed and rice is tender.

  3. 10

    Finish rice

    Remove from heat, discard the bay leaf, fluff the rice with a fork, and fold in 2 tbsp chopped cilantro. Keep covered and warm until serving.

Quick Pickled Red Onions

  1. 11

    Prepare pickling liquid

    In a heatproof container or small saucepan, combine 1/2 cup apple cider vinegar, 1/2 cup water, 1 tbsp sugar, and 1/2 tsp salt. Heat just until the sugar and salt dissolve (you can microwave 20–30 seconds).

  2. 12

    Pickle onions

    Place the thinly sliced red onion in a jar or bowl and pour the warm pickling liquid over the onions, ensuring they are submerged. Let cool to room temperature, then refrigerate for at least 30 minutes. They will be ready in 30 minutes and improve in flavor after a few hours; keep refrigerated up to 2 weeks.

Finish & Assemble

  1. 13

    Plate

    Spoon turmeric rice onto plates, place 2 skewers of grilled cilantro-lime chicken alongside, and top or garnish with quick pickled red onions.

  2. 14

    Garnish

    Scatter 2 tbsp chopped fresh cilantro over the dish, add lime wedges, and season with additional salt and pepper to taste. Serve immediately.

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