Description
Delicious crispy chicken thighs served with fragrant cilantro lime rice and a smooth green sauce.
Ingredients
Scale
- 2 pounds bone-in, skin-on chicken thighs
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1½ cups jasmine rice
- 2¼ cups chicken broth
- ¼ cup fresh cilantro, chopped
- 2 tablespoons lime juice
- 1 tablespoon butter
- ½ teaspoon salt
- 4–5 jalapeño peppers
- 1 cup fresh cilantro leaves and tender stems
- ½ cup mayonnaise
- ¼ cup queso fresco
- 2 garlic cloves
- 2 tablespoons lime juice
- Salt to taste
Instructions
- Rub chicken thighs with olive oil, cumin, smoked paprika, garlic powder, salt, and pepper, ensuring the spices are under and over the skin. Let sit at room temperature for 15 minutes while preheating oven to 425°F.
- Place chicken skin-side up on a rimmed baking sheet and roast for 35-40 minutes until the skin is golden and crispy and internal temperature reaches 165°F.
- Rinse jasmine rice in cold water until the water runs clear, then combine it with chicken broth and salt in a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 18-20 minutes until tender and the liquid is absorbed.
- Blend jalapeños, cilantro, mayonnaise, queso fresco, garlic, lime juice, and olive oil in a food processor until smooth and creamy.
- Fluff the cooked rice with a fork and stir in butter, chopped cilantro, and lime juice until well combined.
- Let the chicken rest for 5 minutes after removing from the oven, then serve over the cilantro-lime rice with generous drizzles of the green sauce.
Notes
- Make sure to check the internal temperature of the chicken to ensure it’s fully cooked.
- Adjust the spice levels of the green sauce according to your taste preference.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: Mexican
Nutrition
- Serving Size: 1 chicken thigh with rice and sauce