Chile-Lime Chicken Thighs with Herbed Rice

Parsley, cilantro, and scallions—oh my!
Publish date:
Chile-Lime Chicken Thighs with Herbed Rice

Recipe by Douglas Piccinnini

Start to FinishServes

30 minutes



  • 1 cup long-grain rice    

  • 1 tsp. ground turmeric    

  • 1 tbsp. vegetable oil    

  • 4 boneless, skin-on chicken thighs    

  • 1 lime, thinly sliced, plus wedges for serving    

  • 5 thin jalapeño slices    

  • 1/2 cup vegetable stock    

  • 1/2 cup chopped mixed fresh flat-leaf parsley, cilantro, and scallions    


In saucepan, mix rice and turmeric. Cook rice according to package directions. In medium ovenproof skillet, heat oil over medium-high. Season chicken. Cook, skin-side down, until skin is crispy, 8 minutes. Turn chicken over. Add sliced lime, jalapeño, and stock. Roast at 425° until cooked through, about 15 minutes. Stir herbs into rice; season. Top rice with chicken and sauce in skillet. Serve with lime wedges.