Mexican‑Thai Fusion•dinner•intermediate

Night-Market Cilantro-Lime Chicken with Coconut Green Rice, Quick Pink Onions & Pepita Chili Crunch

Name: Night-Market Cilantro-Lime Chicken with Coconut Green Rice, Quick Pink Onions & Pepita Chili Crunch
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4
Cuisine: Mexican‑Thai Fusion
Ingredients: Chicken & Marinade:; • 800 g chicken thigh fillets, boneless, trimmed; • 40 g fresh cilantro (use most stems here; reserve some leaves for garnish); • Zest of 2 limes + 60 ml lime juice; • 10–20 g fresh red chili (bird’s eye or jalapeño), roughly chopped; • 3 garlic cloves (about 12 g); • 6 g ground cumin; • 3 g ground coriander; • 3 g smoked paprika; • 30 g honey; • 30 ml olive oil; • 8 g fine sea salt + 2 g black pepper; • 15 ml neutral oil for searing; Coconut Green Rice:; • 300 g jasmine rice, rinsed; • 400 ml coconut milk (1 can); • 200 ml gluten-free chicken stock or water; • 60 g baby spinach; • 20 g cilantro leaves; • 30 g spring onion (2 small), chopped; • Zest of 1 lime; • 1 small green chili (about 10 g), optional; • 5 g fine sea salt; Quick Pink Onions:; • 1 large red onion (about 180 g), thinly sliced; • 120 ml rice vinegar; • 25 g sugar; • 3 g fine sea salt; • 15 ml lime juice; • Pinch chili flakes

Street‑market vibes at home: charred cilantro‑lime chicken over coconut green rice with quick pink onions and a pepita chili crunch. Casual, colorful, and seriously wow.

Gluten-FreeDairy-Free🥜Nut-Free

Charred cilantro-lime chicken over coconut green rice with pink pickled onions and pepita chili crunch in a moody, night‑market style setting.

Prep Time

25 min

Cook Time

30 min

Total Time

55 min

Servings

When the sun dips and the city hums, street stalls flicker to life—smoke, citrus, and chili swirling like neon confetti. Tonight, bring that night-market energy to your table with a plate that crackles with color: emerald rice perfumed with coconut and herbs, chicken lacquered in cilantro-lime heat, ribbons of quick-pickled onions glowing pink, and a toasty pepita crunch that pops like fireworks.

Think Mexico City meets Bangkok at a backyard party: the arroz verde soul of one, the coconut-kissed swagger of the other. It’s casual enough to eat in your favorite T‑shirt, yet bold enough to make everyone at the table go, “Whoa—what is this and how do I get seconds?”

Pro tip woven into the vibe: use cilantro stems in the marinade for peppery depth, save the leaves for finishing, and let a touch of honey chase the char. The rice takes its color from a green blitz—spinach and cilantro spun with lime and scallion—while the pickled onions bring snap and balance. Finish with a squeeze of lime over everything and you’ve got a plate that tastes like passport stamps and late-night laughter.

Ingredients

A market-basket of herbs, citrus, and pantry staples turns your chicken and rice into a color-soaked feast. Divide the ingredient groups to groove through the recipe smoothly.

Chicken & Marinade:
• 800 g chicken thigh fillets, boneless, trimmed
• 40 g fresh cilantro (use most stems here; reserve some leaves for garnish)
• Zest of 2 limes + 60 ml lime juice
• 10–20 g fresh red chili (bird’s eye or jalapeño), roughly chopped
• 3 garlic cloves (about 12 g)
• 6 g ground cumin
• 3 g ground coriander
• 3 g smoked paprika
• 30 g honey
• 30 ml olive oil
• 8 g fine sea salt + 2 g black pepper
• 15 ml neutral oil for searing
Coconut Green Rice:
• 300 g jasmine rice, rinsed
• 400 ml coconut milk (1 can)
• 200 ml gluten-free chicken stock or water
• 60 g baby spinach
• 20 g cilantro leaves
• 30 g spring onion (2 small), chopped
• Zest of 1 lime
• 1 small green chili (about 10 g), optional
• 5 g fine sea salt
Quick Pink Onions:
• 1 large red onion (about 180 g), thinly sliced
• 120 ml rice vinegar
• 25 g sugar
• 3 g fine sea salt
• 15 ml lime juice
• Pinch chili flakes
Pepita Chili Crunch:
• 60 g pumpkin seeds (pepitas)
• 2 g chili flakes
• Zest of 1 lime
• 10 ml olive oil
• Pinch flaky sea salt
• 5 g brown sugar, optional
To Finish:
• 150 g cherry tomatoes, halved (optional but colorful)
• A small handful of cilantro leaves (about 10 g)
• Lime wedges

Instructions

Marinate first, pickle while you wait, then cook rice and chicken in a satisfying two‑step dance. Finish with crunch and fresh lime for a street‑food snap.

1
Make the marinade: In a blender, blitz cilantro (mostly stems), lime zest and juice, red chili, garlic, cumin, coriander, smoked paprika, honey, olive oil, salt, and pepper until smooth. Reserve 60 ml of this marinade in a small bowl for glazing.
2
Marinate the chicken: Toss the chicken thighs in the remaining marinade. Chill 15–30 minutes while you prep the onions and rice.
3
Quick-pickle the onions: In a small saucepan, warm rice vinegar, sugar, salt, and chili flakes just to dissolve. Off heat, stir in lime juice. Pour over sliced onions in a heatproof bowl; press down so they’re submerged. Set aside (they’ll turn vivid pink).
4
Blend the green for the rice: In a blender, combine spinach, cilantro leaves, spring onion, lime zest, half the coconut milk, and the stock. Blend until emerald and silky.
5
Cook the rice: In a saucepan, combine rinsed jasmine rice, the green blend, remaining coconut milk, and salt. Bring to a gentle boil, then cover and simmer on low for 12–15 minutes until liquid is absorbed. Rest off heat, covered, 5 minutes; fluff with a fork.
6
Sear the chicken: Heat neutral oil in a large oven-safe skillet over medium-high. Scrape excess marinade from the chicken (so it sears, not steams). Sear 3–4 minutes per side until well charred.
7
Roast to finish: Transfer the skillet to a 220°C oven for 8–10 minutes, until the thickest part reaches 74°C. Brush with the reserved marinade in the last 2 minutes to glaze.
8
Make the pepita crunch: While the chicken finishes, toast pumpkin seeds in a dry pan over medium heat until popping (2–3 minutes). Toss with chili flakes, lime zest, olive oil, flaky salt, and brown sugar if using. Cool slightly to crisp.
9
Plate: Mound coconut green rice, slice or leave the chicken whole, and spoon over any pan juices. Add quick pink onions, cherry tomatoes, and a shower of cilantro leaves. Scatter pepita chili crunch. Serve with lime wedges for bright hits of acid.

Chef's Tip

For deeper char and a smoky edge, finish the chicken under a hot grill/broiler for 45–60 seconds—watch closely—and glaze once more right out of the heat.

Fun Fact

Arroz verde (green rice) is a Mexican classic; here it riffs with Thai coconut milk for color, perfume, and plush texture.

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fandango

I'm a web developer with a passion for cooking, especially when it comes to pasta. Spaghetti to ravioli, I love it all. I'm also fascinated by the rich tastes of Peruvian cuisine. Follow along as I combine tech and cooking, creating easy-to-follow digital recipes that highlight the pleasure of delicious food.

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