Sticky Cilantro Lime Chicken
Recipe by
Ingredients
- For the Chicken:
- 1 ½ lbs boneless skinless chicken thighs
- 2 tbsp olive oil
- 3 cloves garlic, minced
- Juice and zest of 2 limes
- ¼ cup honey
- 2 tbsp low-sodium soy sauce
- 1 tsp smoked paprika
- ½ tsp salt
- ½ tsp black pepper
- For the Cilantro Lime Drizzle:
- ½ cup Greek yogurt
- ¼ cup fresh cilantro, chopped
- Juice of 1 lime
- 1 clove garlic, minced
- 1 tbsp olive oil
- Salt and pepper to taste
- For the Bowl:
- 3 cups cooked jasmine rice
- Fresh lime wedges
- Fresh cilantro, chopped
Directions
- Marinate the Chicken: In a bowl, whisk olive oil, garlic, lime juice, lime zest, honey, soy sauce, paprika, salt, and pepper. Add chicken thighs, coat well, and marinate for at least 30 minutes.
- Cook the Chicken: Heat a skillet or grill pan over medium-high heat. Cook chicken for 5 to 6 minutes per side until caramelized and cooked through. Spoon extra marinade into the pan and simmer until sticky, coating the chicken.
- Make the Cilantro Lime Drizzle: In a blender or small bowl, mix Greek yogurt, cilantro, lime juice, garlic, olive oil, salt, and pepper until smooth.
- Assemble the Bowls: Divide rice into 4 bowls. Top with sticky cilantro lime chicken. Drizzle with cilantro lime sauce and garnish with lime wedges and chopped cilantro.
Tips for Meal prep
Cook rice and chicken in bulk, then portion into airtight containers. Store cilantro lime sauce separately in a small jar to drizzle fresh before serving. These bowls last up to 4 days in the fridge. For reheating, microwave chicken and rice with a splash of water to keep them moist. Add lime wedges and fresh cilantro after reheating for maximum flavor.
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