May 24, 2022

Cilantro Lime Chicken and Rice Bowls

These grilled cilantro lime chicken and rice bowls are the perfect summer bowl. They're also great for meal prep as you can easily divide these up into bowls and then drizzle that incredible spicy green goddess dressing over everything. If you don't want to turn on your oven, make this recipe! Everything is grilled, including the cilantro lime chicken thighs, corn on the cob and the serrano pepper (for the dressing). You're going to love these flavourful chicken and rice bowls, so definitely make extra.

cilantro lime chicken and rice


Many of the ingredients are optional as add-ins. The super fluffy coconut rice is SO good and I highly recommend it, but if you'd like, just use regular rice instead (or another type of grain). Or skip it and use mixed greens, although I LOVE the coconut rice personally.

cilantro lime chicken and rice

How to Make the Cilantro lime marinade for the chicken

The first step in making these cilantro lime chicken and rice bowls is to marinate the chicken thighs.

Whisk together all ingredients for the marinade in a large bowl.

marinade ingredients in bowl

Add the chicken and toss to coat. Place covered in the fridge for up to two hours, I typically only do 30 minutes or one hour and it's perfect.

Because of the fresh lime juice, I don't recommend marinating the chicken for longer than four hours as it can change the texture and taste.

chicken marinating in bowl

How to Make fluffy Coconut Rice

The recipe I use time and time again is this brilliant recipe from one of my fav food bloggers - Recipe Tin Eats. The only change I make to it is to add cilantro, lime juice and zest when it's finished cooking. I also don't soak the rice because I'm usually too lazy or strapped for time, but I do rinse it very well.

Check out Recipe Tin Eats for the exact how to, it is hands off and always results in the fluffiest, tastiest coconut rice.

  • Combine the rinsed jasmine rice, coconut milk, water, sugar and salt in a pot.
  • Bring to a simmer over medium-high heat.
  • Once its simmering, give it a good stir or two and then cover and immediately reduce the heat to low.
  • Cook for 14 minutes and then remove from the heat and let it sit for 10 minutes.
  • Remove the lid, fluff with a fork and add in the lime juice, zest and cilantro.
  • Admire your perfectly fluffy, seasoned coconut rice.
coconut rice in pot

How to grill Cilantro Lime Chicken

  • Remove the chicken from the marinade.
  • Heat the grill to medium-high heat (about 325°F - 350°F).
  • If you are also grilling the corn, add the husked corn to the grill as they will take roughly the same amount of time as the chicken.
  • Add the chicken to the grill and close the lid. Turn the corn occasionally and the chicken halfway through grilling.
  • The chicken will take about 6 minutes per side, until a thermometer inserted reads 165°F.
  • The corn will take about 12 to 15 minutes in total, turning occasionally.
  • Let the chicken rest for about five minutes before slicing and serving.
bbq chicken in serving dish

How to Make the Spicy Green Goddess Dressing

Making this spicy dressing is very easy and even easier if you have a high powered blender, like a Vitamix (it's my most used appliance by far).

  • Soak the raw cashews for about 30 minutes in just boiled hot water. This speeds things up as it softens the cashews quickly.
  • Add the drained cashews to a blender along with all other ingredients and blend on high until smooth and creamy.
  • Start with the lesser amount of water and add more as needed to reach your desired consistency.
dressing in jar


  • It may seem like a lot of steps, but most are hands off, such as marinating the chicken and cooking the rice. This recipe will be most efficient if you prep other things while you're waiting so that once the chicken is cooked, the bowls are ready to go.
  • Grill everything at once. Grill the chicken, corn and the serrano pepper (if using for the spicy dressing) all at once. They will all be done in about 15 minutes.
  • Make a double batch of the dressing: if you want to meal prep, make a double batch of the dressing to have on hand for other types of bowls. It's seriously good on just about anything!
cilantro lime chicken and rice


  • Grain-free: use mixed greens or cauliflower rice instead
  • Dairy-free: omit the feta/cotija cheese
  • Boneless chicken: use chicken breast instead, the cook time will vary
  • No Tajín: use chili powder instead and extra lime zest.
  • No serrano pepper: use jalapeño instead, or omit for no spice.
cilantro lime chicken and rice

Other Dinner Recipes to try

Are you ready to make this cilantro lime chicken and rice? Let's get to it!

If you make these Cilantro Lime Chicken and Rice Bowls please share with me, by tagging me on Instagram or leave a comment and/or review below. I truly love seeing and hearing from you!

This post contains affiliate links, which means I may receive a small commission at no extra cost to you. I only share products and services I have personally used and love. Disclosure here.

Cilantro Lime Chicken and Rice Bowls

These easy cilantro lime chicken and rice bowls are great for the summer when you want something light and also filling. The spicy green goddess dressing is the perfect topping, don't skip it!




For the chicken marinade:

For the coconut rice:

For the spicy green goddess dressing:

  • 1/3 cup raw cashews (soaked in just boiled water for 30 minutes and drained)
  • 1 serrano pepper (grilled)
  • 1/4 cup extra virgin olive oil
  • 2 tbsps fresh lime juice
  • 1 tsp honey
  • 1/4 cup packed cilantro
  • 1/2 tsp kosher salt
  • 2-3 tbsps water (to thin)

For the bowls:

  • corn on the cob (grilled)
  • cherry tomatoes
  • sliced avocado
  • feta (or cotija cheese), crumbled
  • extra cilantro

For the chicken:

  1. In a large bowl, combine the lime juice, zest, cilantro, tajín, Aleppo pepper, avocado oil, honey and salt. Mix well to combine, and then add the chicken thighs and toss to coat. Cover and refrigerate for one hour (up to two hours).
  2. When ready to bbq, heat the grill to high.
  3. Remove the chicken from the marinade, letting excess drip off and place on the grill (over indirect heat). Cook the chicken for about five to six minutes (until the chicken has reached an internal temperature of 165°F), flipping halfway through and keeping the lid closed. If grilling the corn, add husked corn to the grill and grill for about 15 minutes, turning occasionally. If grilling the serrano pepper for the dressing, grill for about five minutes, turning occasionally, until charred. This can be done all at once.
  4. Let the chicken rest for five minutes before slicing into strips.

For the rice:

  1. Rinse the jasmine rice very well, until the water runs clear. Transfer to a medium sized pot.
  2. Add the coconut milk, water, sugar and salt to the pot with the rice. Bring to a simmer over medium-high heat, then stir and cover with a lid, reducing the heat immediately to low.
  3. Leave the rice to cook for 14 minutes. Then remove the pot from the heat and let it sit covered for 10 minutes. Remove the lid and fluff with a fork, adding the cilantro, lime juice and zest. Set aside.

For the dressing:

  1. While the chicken and rice are cooking, combine the soaked and drained cashews to a high powered blender along with all other ingredients and blend until smooth.

To assemble:

  1. Divide the rice into bowls and top with chicken, corn, tomatoes, avocado, cheese and extra cilantro. Drizzle with the dressing. Serve and enjoy!


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August 2, 2022
This was delicious!!! It takes some prep time but each portion is packed with flavour! Will definitely make again ❤️