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Dinner recipe · from the recipe book

Grilled Cumin-Lime Chicken Thigh Skewers with Black Bean Rice

Smoky, charred chicken thighs and tender zucchini and onion, rubbed with cumin, coriander and lime, served over cilantro black bean rice with a cool lime crema.

Grilled Cumin-Lime Chicken Thigh Skewers with Black Bean Rice

Ingredients

  • 1½ lb680 gChicken thighs, boneless skinlesscut into 1.5-inch pieces
  • 2 medium400 gZucchinicut into 1-inch half-moons
  • 2 medium220 gYellow onioncut into 1-inch chunks
  • 2 tbsp30 gOlive oil
  • 1½ limes, juiced66 gLime juice
  • 4 cloves12 gGarlicminced
  • 1 tbsp6 gGround cumin
  • 2¼ tsp4 gGround coriander
  • 1¼ tsp3 gPaprika (sweet or smoked)smoked
  • 1 tsp1 gDried oregano
  • 1 tsp6 gSalt
  • ½ tsp1 gBlack pepper
  • 1 cup200 gLong-grain white rice, dryrinsed
  • 1⅔ cups400 gWater
  • 1½ cups258 gBlack beans, canned, drained and rinsed
  • 1 cup chopped16 gFresh cilantrochopped
  • ½ cup120 gSour cream

Steps

  1. If using wooden skewers, soak 8 of them in water for 30 minutes.
  2. Make the marinade: in a large bowl, whisk two-thirds of the olive oil, half of the lime juice, the garlic, cumin, coriander, smoked paprika, oregano, black pepper and two-thirds of the salt.
  3. Add the chicken thighs to the bowl, toss to coat, and marinate in the fridge for 20 to 30 minutes.
  4. Meanwhile, cook the rice: bring the rice, the water and half of the remaining salt to a boil in a saucepan, cover, and simmer on low for 18 minutes; rest off the heat 5 minutes.
  5. Toss the zucchini and onion with the remaining olive oil and the last of the salt.
  6. Preheat the grill to medium-high (about 425°F (220°C)) and oil the grates.
  7. Thread the chicken, zucchini and onion onto the skewers, alternating them; discard any leftover marinade.
  8. Grill the skewers 10 to 14 minutes, turning every few minutes, until charred and the chicken reaches 165°F (74°C).
  9. While the skewers grill, warm the black beans briefly in a small pan and fold them into the rice with half of the cilantro.
  10. Make the lime crema: stir the sour cream with a quarter of the lime juice.
  11. Serve the skewers over the black bean rice, drizzled with the lime crema and the remaining lime juice, and scattered with the remaining cilantro.

Contains: Milk.

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Saved in the Every Helping recipe book on October 24, 2026.

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