Cilantro-Lime Grilled Chicken Thighs with Cauliflower Rice
Nutritional Information
Juicy skin-on chicken thighs marinated in lime and cilantro, served over freshly pulsed cauliflower rice — whole-food, keto-friendly, and satisfying.
This recipe is originally for 1 servings. How many are you cooking for today?
- 2 pieces skin-on chicken thighs (about 200 g total)
- 10 5/8 ozs cauliflower, riced (pulsed raw)
- 1 tablespoon fresh lime juice
- 1/3 oz fresh cilantro, chopped
- 1 clove garlic, minced
- 1 pinch sea salt
- 1 pinch black pepper
Combine lime juice, cilantro, garlic, salt, and pepper; marinate the chicken thighs 20–30 minutes.
Grill or sear chicken over medium-high heat, skin-side first, 6–8 minutes per side until internal temperature reaches 74°C (165°F). Rest 5 minutes.
While chicken cooks, sauté riced cauliflower in a dry nonstick skillet over medium heat, stirring often, 6–8 minutes until tender. Season to taste.
Serve chicken atop cauliflower rice and garnish with extra cilantro and lime wedges.
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