Cilantro Lime Chicken* Recipe

Make marinade and marinate chicken

In a medium bowl combine 1 cup Greek yogurt, 2 tbsp lime juice, 1 tsp lime zest, 1/4 cup chopped cilantro, minced garlic, cumin, coriander, smoked paprika, 1 tsp kosher salt, 1/2 tsp black pepper and 1 tbsp olive oil. Whisk until smooth. Add chicken thighs, turning to coat thoroughly. Cover and refrigerate at least 30 minutes and up to 4 hours (longer for deeper flavor).

Cook the chicken

Remove chicken from fridge 10 minutes before cooking to come closer to room temperature. Heat a large skillet over medium-high heat and add a thin film of oil. Shake off excess marinade and place chicken in skillet (reserve any loose marinade). Cook 5-7 minutes per side depending on thickness, until exterior is golden and internal temperature reaches 165°F (74°C). If chicken begins to brown too quickly, reduce heat to medium. Let chicken rest 5 minutes before slicing.

While chicken marinates or cooks, whisk together 1/2 cup Greek yogurt, 1 tbsp lime juice, 1/2 tsp lime zest, 1/4 cup chopped cilantro, 1/2 tsp honey, 1/4 tsp salt and 1/4 tsp black pepper in a small bowl until smooth. Taste and adjust seasoning or acidity, adding a little water to thin if desired. Chill until ready to serve.

Place thinly sliced red onion in a heatproof jar or bowl. In a small saucepan bring 1/2 cup apple cider vinegar, 1/2 cup water, 1 tsp sugar and 1/2 tsp kosher salt to a gentle simmer to dissolve sugar and salt. Pour hot brine over onions, press down to submerge, and let cool to room temperature (about 15-20 minutes). For best flavor refrigerate at least 30 minutes. Drain before serving or leave some brine for extra tang.

Rinse and cook rice

Rinse 1 cup rice under cold water until runoff is mostly clear. In a medium saucepan combine rinsed rice, 1 3/4 cups water or broth, 1 tbsp oil or butter, 1/2 tsp ground turmeric, 1/2 tsp salt and 1/4 tsp pepper. Bring to a boil over medium-high heat, then reduce to low, cover tightly and simmer 12-15 minutes until liquid is absorbed.

Steam and finish

Remove from heat and let rice sit, covered, 8-10 minutes to steam. Fluff with a fork, stir in 2 tbsp chopped cilantro, and adjust salt to taste.

Slice rested chicken into strips. Plate a generous scoop of turmeric rice, top with sliced cilantro-lime chicken, spoon yogurt-lime sauce over or alongside, and top with pickled red onions. Garnish with extra cilantro leaves and lime wedges. Drizzle a teaspoon of olive oil over chicken or rice if desired. Serve immediately.