Frango Grelhado with Green Rice & Lime

Ingredients

• 4 pieces boneless, skinless chicken thighs or breasts
• ½ cup fresh cilantro, finely chopped
• 4 cloves garlic, minced
• 1 cup long-grain rice
• 2 whole limes
• 3 tbsp olive oil

Instructions

1. 1

   Pat chicken dry with paper towels. Season generously with salt and black pepper on both sides.

2. 2

   Heat 2 tbsp olive oil in a grill pan or skillet over medium-high until shimmering.

3. 3

   Sear chicken 5–6 minutes per side without moving until skin is golden and internal temp reaches 165°F.

4. 4

   Meanwhile, heat remaining 1 tbsp oil in a small pot over medium. Add minced garlic and cook 30 seconds until fragrant.

5. 5

   Stir in rice and toast 1 minute, then add 2 cups water and pinch of salt. Bring to a boil, cover, reduce heat to low.

6. 6

   When chicken is cooked, transfer to a plate. Stir cilantro into cooked rice. Serve chicken alongside rice with lime wedges.

Tools you’ll need

• 12-inch grill pan or skillet
• small pot with lid
• instant-read thermometer

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