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Chile and Lime Crusted Chicken with Garlicky Cilantro Rice
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Chile Crusted Chicken with Garlicky Cilantro Rice

Chile Crusted Chicken with Garlicky Cilantro Rice: Spicy chicken breast is blackened, seared, and then serving with an easy garlick rice.
Course Main Course
Cuisine American
Keyword blackened chicken, garlic rice, cilantro rice
Prep Time 15 minutes
Cook Time 35 minutes
0 minutes
Total Time 50 minutes
Servings 4 people
Calories 465kcal
Author Nicole
Cost $20

Equipment

  • Cast iron skillet

Ingredients

Marinade & Rub

  • 2 medium bone-in, skin-on chicken breastsq
  • 1/3 cup lime juice
  • 3 large garlic cloves, grated
  • 1/4 cup olive oil
  • 1 1/2 tsp lime zest
  • 1 tsp chili powder
  • 1/8 tsp smoked paprika
  • 1 1/2 tsp paprika
  • 1/2 tsp onion powder
  • 3/4 tsp kosher salt
  • 2 tsp olive oil

Garlicky Cilantro Rice

  • 2 tsp olive oil
  • 1/3 cup diced onion
  • 3 large garlic cloves, minced
  • 3/4 cup jasmine rice
  • 1 1/4 cup water
  • 1/4 tsp salt
  • 2 tsp lime zest
  • 1/4 cup chopped cilantro

Vinaigrette

  • 1 1/2 tbsp lime juice
  • 1/2 tsp honey
  • 3 tsp olive oil
  • salt and pepper

Instructions

  • Using a sharp knife, remove the rib bone of the chicken breast. If you need help, refer to this tutorial. 
  • Add lime juice, grated garlic cloves, and olive oil to a large plastic bag. Mix together and then add chicken breasts. Marinate for 45 minutes to one hour. 
  • Preheat oven to 375 degrees. Once the chicken has marinated, use paper towels to completely dry off the chicken. Set aside. In a small bowl, combine lime zest, chili powder, smoked paprika, paprika, onion powder and salt. Sprinkle evenly over chicken. 
  • Heat a large cast iron skillet to a medium-high heat. Add olive oil. Coat pan in olive oil and place chicken skin-side down. Cook until skin is crispy and crust has formed, about 5-6 minutes. The chicken should easily release from the pan. It may look burnt, but it's not! It's just blackened.  Flip the chicken and place in the oven. Cook until the internal temperature reaches 165 degrees. Let rest for five minutes before serving.
  • Serve rice with chicken. Spoon vinaigrette on top. 

Rice

  • Heat a medium saucepan to a medium heat. Add olive oil. Once oil is hot, add onion. Season with a pinch of salt. Once the onion has started to soften, add garlic, turn the heat down to medium-low and cook until garlic is fragrant, about 1 minute. Add rice, water and 1/4 teaspoon salt. Bring to a boil and reduce heat to low. Cover and cook until all the water has absorbed, about 20-25 minutes 
  • Once all the water has evaporated, fluff the rice with a fork and add lime zest and cilantro. Season to taste with salt. 

Vinaigrette

  • Whisk lime juice and honey together. Slowly drizzle in olive oil while whisking. Season to taste with salt and pepper. 

Nutrition

Serving: 1chicken breast with rice | Calories: 465kcal | Carbohydrates: 33g | Protein: 27g | Fat: 25g | Saturated Fat: 4g | Cholesterol: 72mg | Sodium: 732mg | Potassium: 534mg | Fiber: 1g | Sugar: 2g | Vitamin A: 690IU | Vitamin C: 11mg | Calcium: 21mg | Iron: 1mg