Grilled Chili-Lime Chicken with Cucumber-Mango Salad

Ali Segersten (author)
Main Dishes American Southwestern Tex-Mex Grilling Recipe Poultry Quick and Easy Recipe
GRILLED CHILI LIME CHICKEN THIGHS WITH MANGO CUCUMBER SALAD AND RICE BOWLS-2
Difficulty
Easy Recipe
Prep Time
15 minutes
Wait Time
30 minutes
Cook Time
15 minutes
Servings
4

Hot summer evenings call for meals that are fresh, colorful, and full of flavor. Grilled chili-lime chicken, fluffy rice, and a crisp cucumber-mango salad come together in these refreshing bowls that are easy enough for busy weeknights and just as delicious enjoyed for lunch the next day. Boneless chicken thighs create wonderfully juicy results, though lightly pounded boneless chicken breasts work beautifully too. I also love serving these bowls with sliced avocado and plenty of fresh cilantro for even more flavor.

Chicken

2 pounds boneless chicken thighs
4 tablespoons lime juice
2 tablespoons avocado oil
1½ teaspoons smoked paprika
1½ teaspoons chili powder
1 teaspoons ground cumin
¼ teaspoons chipotle chili powder
¾ teaspoons sea salt
3 cloves garlic crushed

Rice

1½ cups long grain white rice
3 cups water
2 pinches sea salt

Salad

2 large mangos diced
1 large English cucumbers diced
1 large red bell peppers diced
½ small red onions diced
2 tablespoons lime juice
1 tablespoons extra virgin olive oil
½ cups cilantro
¼ teaspoons sea salt

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