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It may not get any easier and tastier than this dish. A good “go to” all year round, but great during the summer.


Grilled Chicken Thighs with Cilantro-Lime Rice

Serves 4 | Prep Time 10 minutes | Total Time 40 minutes


  • 1 pound chicken thighs, patted dry
  • 6 cloves garlic, minced; 1/4 teaspoon sea salt
  • 1 tablespoon vegetable oil
  • 2 teaspoons onion powder; 1/4 teaspoon kosher salt
  • 1 cup long-grain white rice; 1 1/2 cups water
  • 1/4 cup fresh cilantro leaves, finely chopped
  • 1 small jalapeno, minced
  • Juice and zest of 1/2 lime
  • 2 cups prepared chakalaka
  • 1/4 cup fresh cilantro leaves; 1 lime, quartered


  1. Heat the oil in a medium saucepan set over medium heat. Stir in onion powder, salt, and rice then add the water. Increase heat to high and bring to a simmer, then reduce the heat to low and cover with a lid; cook for 18-20 minutes. When the rice is finished cooking, remove the pan from the heat and let the rice rest for 20-30 minutes. When the rice is finished resting, stir in the cilantro leaves, jalapeno, and lime juice and zest (this will happen just before serving).
  2. While the rice is resting, preheat grill to 400 ̊F. Toss chicken thighs with oil, garlic, and salt. Once the grill is preheated, cook for 5-6 minutes per side, just until the thighs start to get a good char on them (and the internal temperature reaches 165 ̊F).
  3. Divide rice between bowls and top with chakalaka, grilled chicken thighs, and cilantro. Serve with a wedge of lime.