Grilled Chicken Thighs with Achiote Rub, Charred Lime and Mexican Rice

Per serving  991 kcal · 64g protein · 112g carbs · 65g fat

Ingredients

• 4 count boneless skinless chicken thighs
• 45 g achiote paste
• 60 ml olive oil
• 15 ml lime juice
• 2 g cumin
• 2 g oregano
• 2 g salt
• 1 count onion
• 120 g long-grain white rice
• 240 ml chicken broth
• 2 count limes
• 15 g fresh cilantro
• 1 count tomato

Steps

1. In a small bowl, combine 45 g achiote paste, 30 ml olive oil, 15 ml lime juice, 2 g cumin, 2 g oregano, and 1 g salt. Stir until smooth.
2. Pat 4 boneless skinless chicken thighs dry with paper towels. Rub the achiote mixture evenly over both sides of each thigh, coating thoroughly. Let sit at room temperature for 15 minutes.
3. Preheat the grill to medium-high heat (about 400°F / 200°C). Oil the grill grates lightly. Grill the chicken thighs for 6–7 minutes per side, until internal temperature reaches 165°F (74°C) and the exterior is charred in spots.
4. While the chicken cooks, heat 15 ml olive oil in a Dutch oven over medium heat. Add 1 diced onion and cook for 2 minutes until softened. Stir in 120 g long-grain white rice and toast for 1 minute, stirring constantly.
5. Pour 240 ml chicken broth into the Dutch oven with the rice. Add 1 g salt and bring to a boil. Cover, reduce heat to low, and simmer for 18–20 minutes until the rice is tender and the liquid is absorbed.
6. While the rice finishes, halve 2 limes and char them cut-side down on the grill grates for 1–2 minutes until they release their juice.
7. Fluff the rice with a fork and stir in 15 g fresh cilantro and 1 diced tomato. Transfer the grilled chicken thighs to a plate, squeeze the charred lime halves over the top, and serve alongside the Mexican rice.