Cooking On The Ranch

menu icon
search icon

Crispy Baked Sheet Pan Lemon Chicken Thighs

By 33 Comments

Sheet Pan Lemon Chicken Thighs, roasted until crispy and infused with glorious lemon flavor. Oven baked, this is an incredibly easy and over the top delicious weeknight meal.

lemon baked chicken thighs served with smashed potatoes and sliced watermelon

When this Donna Hay Sheet Pan Lemon Chicken Thighs recipe caught my eye I felt like I had landed on a gold mine. This recipe is so easy and so delicious, that its become a regular on our weeknight meal rotation. t’s really quite incredible.

Does it get any easier than this? Chicken thighs are placed on three slices of lemon and baked until crispy.

The lemon flavor that infuses into this chicken is astounding and actually a little unbelievable. Somewhat like magic. And served with some roasted potatoes and you’ve got yourself a beautiful meal.

Baked Lemon Chicken Thighs are one of our favorite recipes. Why? Its just so darn easy and so darn delicious.

Ingredients You’ll Need

  • 8 Small Chicken Thighs. I like to purchase high quality small production chicken thighs. They will cost a little more than the large chicken thighs that come from the large factory chicken farms. For so many humane reasons, and for better flavor and texture, this is simply a better choice.
  • 2 large lemons: Sliced.
  • 2 Tablespoons Olive Oil: Adding a drizzle of oil will simply help the meal stay moist and cook to a crispier state. Vegetable oil or canola oil will also work well here.
chicken thighs on a sheet pan with lemons and olive oil
Can I Make This Recipe With Chicken Breasts?

First of all, chicken breasts are much larger than chicken thighs. You’d have to increase the amount of lemons for those breasts to rest on. And the cooking time would need to increase dramatically. The fat content of a chicken breast is much lower, meaning that the amount of fat that drizzles down on the lemon slices during the cooking time, is significantly lower. And that’s where the flavor comes from. The sizzling juices from the chicken thighs ignite and infuse the lemon flavor into the meat. I’d stick with chicken thighs for best results.

Can I Use Boneless Skinless Chicken Thighs?

Using bone in, skin on thighs are the best option for baked lemon chicken thighs. The skin produces fat which keeps the chicken thighs from drying out. The fat also drips onto the lemon slices which in turn allows the lemon to infuse it’s flavor into the meat.

Pro Tip: For best results, pat those chicken thighs dry before oven roasting. Removing as much excess moisture as you can will keep the skin from becoming soggy. The less steam involved in the cooking process, the crispier the chicken thigh.

Easy Sides To Serve with Sheet Pan Lemon Chicken Thighs

Since this recipe is such an easy weeknight dinner option, keep the sides simple. You’ve got a 30 minute bake time window to prepare your side dish or dishes. I’d highly recommend this recipe for Microwave Cauliflower.

Or plan ahead and use your crock pot for these Slow Cooker Garlic Butter Baked Potatoes.

And if you’re looking for a clever side dish salad, make a tossed salad with Mango Dressing. A fresh dressing recipe that will compliment the fresh flavor of lemon chicken thighs.

Storage

  • Store any left overs in an airtight container in the refrigerator for up to 4 days.
  • Reheat leftovers in a 300 degree oven for about 15 minutes, or in an air-fryer for a few minutes. Avoid reheating in the microwave, that crispy skin will become a little soggy.

Sheet Pan Lemon Chicken Thighs Recipe

I hope you give this super easy chicken thighs recipe a try. This recipe couldn’t be easier to prepare. There’s no frying, no browning, no marinating. Simply and straight forward, it’s a weeknight miracle meal.

Crispy baked lemon chicken thighs on a sheet pan with lemon slices and pieces of fresh parsley

More Lemon Chicken Recipes

If you love the lemon chicken combination take a look at these recipes.

And if you’re looking for even more chicken recipes, don’t miss my Chicken Category. You’ll find lots of great recipes including the most popular on my site for Chicken Mushroom Spinach Skillet.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Sheet Pan Lemon Chicken Thighs
Print Recipe
5 from 3 votes

Sheet Pan Lemon Chicken Thighs

Roasted until crispy and infused with glorious lemon flavor, this recipe for sheet pan Lemon Chicken Thighs is an easy weeknight meal.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Course Chicken
Cuisine: American
Servings: 4
Calories: 572kcal
Author: Lea Ann Brown

Ingredients

  • 8 chicken thighs bone in, skin on
  • 2 lemons washed and thin sliced
  • 2 tablespoons olive oil
  • salt and pepper to taste

Instructions

  • Preheat oven to 425 degrees
  • Wash and thin slice the lemons.
  • On a sheet pan, place lemons, three at a time, overlapping each other. 
  • Place a single chicken thigh on each of group of lemon slices
  • Salt and pepper chicken thighs and drizzle each chicken thigh/lemon slice pile generously with olive oil. Roast at 425 degrees for 30 minutes or until juices run clear and skin is crispy.

Notes

If the chicken thighs don’t crisp up to your liking, just put them under the oven broiler.
Tips for Success
  • For best results, pat those chicken thighs dry before oven roasting. Removing as much excess moisture as you can will keep the skin from becoming soggy. The less steam involved in the cooking process, the crispier the chicken thigh. A paper towel works well here.
  • Line the sheet with parchment paper for easy clean up.
  • Using kitchen shears, trim any excess skin/fat from the chicken thighs. You’re baking these thighs at a high temperature and trimming will temper any flare ups in the oven.
 

Nutrition

Calories: 572kcal | Carbohydrates: 6g | Protein: 37g | Fat: 45g | Saturated Fat: 11g | Cholesterol: 221mg | Sodium: 175mg | Potassium: 538mg | Fiber: 2g | Sugar: 1g | Vitamin A: 176IU | Vitamin C: 29mg | Calcium: 32mg | Iron: 2mg

Sheet Pan Lemon Chicken Thighs …It’s What’s for Dinner.

Carne Asada On The Grill, Taqueria Style

By 34 Comments

A taqueria classic, Carne Asada on the grill takes the humble flank steak to a whole new level of greatness. This classic Mexican and Southwestern recipe features a bold marinade that adds flavor, moisturizes and tenderizes the meat. A Mexican steak recipe that will become one of your Summertime favorites.

Grilled carne asada sliced and garnished with lime and cilantro.

What is Carne Asada?

Carne asada literally means grilled meat. The meat is marinated, sliced thin and used in tacos, burritos, or quesadillas. Carne asada is often served with fresh guacamole, grilled onions, black beans or frijoles charros, and fresh salsa. And actually, When describing an event in Mexico and the American Southwest, the phrase “carne asada” is the equivalent of describing the backyard barbecue.

Have you ever grilled marinated Mexican steak, alongside whole jalapeno peppers (tops trimmed for serving) and rolled it all up in a warm fresh flour tortilla?

If not, you don’t know what you’re missing. A good solid carne asada marinade for flank steak is a must have recipe for your data base.

Where Did I Learn To Make This Recipe?

This is recipe I learned from our next door neighbor Miguel. Born in Mexico Miguel knows his grilled Carne Asada. And whenever he was making it, he’d climb up on the privacy fence and offer us a grilled flour tortilla topped with a chunk of the most tender and flavorful grilled meat with a grilled jalapeno..

That’s all – and it was simple, fresh with flavor and totally delicious. After some intensive interrogation sessions with Miguel, I’m thrilled to have the recipe and to share it with you.

This is where my Carne Asada addiction sprouted, grew and bloomed into a full time obsession. It’s just simply a bob WOW with flavor.

The whole process is quick and easy, you just need to plan ahead for an over-night, then an all day marinade. After a few minutes on the grill you’ll be standing on your back patio with rolled carne asada tortillas in hands, just like enjoying street food in Mexico.

Ingredients You’ll Need

Ingredients to make carne asada marinade.
  • Flank Steak
  • Limes: You’ll need one limes for juicing for the marinade and several more for serving.
  • Olive Oil
  • Soy Sauce
  • Cider Vinegar
  • Sugar
  • Mexican Oregano
  • New Mexico Red Chile Powder
  • Garlic
  • Cumin

Ingredient Substitutions

  • Steak for Carne Asada: Flank Steak is our choice for Carne Asada, but you can also use skirt steak or flat-iron steak.
  • Soy Sauce: To make this a gluten free carne asada marinade, substitute Tamari for the Soy Sauce.
  • Vinegar: We prefer the fruity nature of cider vinegar, but you can also use white vinegar or even red wine vinegar.
  • Mexican Oregano: Mexican oregano is preferred for this recipe, it's peppery, grassy, earthy flavor is a good compliment for Mexican Food. If you don't have Mexican Oregano, substitute Marjoram. Known for its aroma and delicate flavor, its related to oregano and will bring a sweet undertone to any recipe.
  • Chile Powder: A New Mexico Chile Powder is recommended for this recipe. If you don’t have it, substitute Ancho Chile Powder.
  • Garlic: Substitute two cloves fresh chopped garlic for granulated or garlic powder.

Step by Step Instructions – It’s Easy

How to marinate flank steak in a plastic bag to make carne asada.
  • Step 1: Place the flank steak in a gallon sized sealable plastic bag. Add all of the marinade ingredients. Seal the bag, pressing out the air and then squish and turn the bag in all directions to mix the ingredients well. Place in the refrigerator over night and all day the next day.
Grilling flank steak for carne asada.
  • Step 2: Heat a grill to 500 degrees to get those grates nice and hot. Reduce heat to 350 – 400 degrees. Grill the flank steak for about 6 minutes per side, basting frequently with reserved marinade.
How to grill jalapenos and onions for carne asada.

Tip: I like to use my grill pan to grill vegetables along side the steak. For this meal, I’ve par-boiled new Yukon gold potatoes. They’ll brown and cook through in the amount of time it takes for the steak to cook. I’m also grilling knob onions and jalapeno peppers.

Pro Tip: Always slice the grilled flank steak against the grain. Slicing the steak this way will cut through the tough fibers, shortening them, so you’ll have a tender bite sized piece of meat.

How To Serve Carne Asada

A platter of carne asada with avocado, lime, tomatoes and a flour tortilla
  • Warm flour tortillas are used for wrapping your favorite carne asada ingredients into a street-style carne asada taco. This is even better if you purchase fresh made flour tortillas from your local Mexican Market. Can you spell d-i-v-i-n-e? Or better yet, make your own flour tortillas.
  • In my books, grilled jalapeno peppers are a must when serving carne asada. Just chop the tops off and place a piece of the grilled steak and grilled jalapenos on a warm tortilla. Scrape out the seeds and veins if you want to remove some of the heat.
  • Molcajete Guacamole is always a traditional choice as is a Simple Homemade Salsa.
  • Pico de Gallo is a wonderful compliment or try Pickled Red Onions.
  • Sliced Avocado for a creamy touch.
  • Cilantro. Rough chopped.
  • Lime Wedges: A squeeze of lime will brighten any Mexican main course protein.

For A Quick Carne Asada Marinade

I’ve also discovered a great little bottle of spice mix called, Don Sazon Meat Seasoning. A quick carne asada marinade ready in about 30 minutes. It’s a dry spice mix that you add to orange juice and you’ve got a great seasoned piece of meat to throw on the grill for Carne Asada. Directions are on the bottle.

Recipe for Carne Asada on the Grill (Marinated Mexican Steak)

With all that said, I’m hoping you’re a purist and want a reliable and tasty recipe for Authentic Carne Asada.

Explore More Southwestern Steak Recipes

Love homemade Mexican flavors? Don’t miss this favorite for Chile Rubbed Braised Beef Tacos, and my Mexican-Southwest Category.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

A platter of carne asada with avocado, lime, tomatoes and a flour tortilla
Print Recipe
5 from 1 vote

Carne Asada On The Grill

A taqueria classic, Carne Asada cooked on the grill takes the humble flank steak to a whole new level of greatness. A bold marinade flavorized, moisturizes and tenderizes the meat for a recipe that will become one of your Summertime favorites.
Prep Time15 minutes
Cook Time12 minutes
Marinade Time1 day
Total Time1 day 27 minutes
Course: Main Course Beef
Cuisine: Mexican
Servings: 4
Calories: 472kcal
Author: Lea Ann Brown

Ingredients

  • 1 ½ pounds flank or skirt steak
  • Olive oil
  • salt and fresh ground pepper
  • Marinade:
  • ⅓ cup olive oil
  • ¼ cup soy sauce
  • 2 limes juiced (about 2 Tbsp)
  • 2 Tablespoons cider vinegar
  • 2 Tablespoons sugar or processed granulated sugar
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder or 2 cloves garlic pressed through a garlic press, or fine minced
  • 1 teaspoon New Mexico Red Chile Powder or Ancho
  • 1 teaspoon Mexican Oregano
  • Serve With
  • avocado sliced or chopped
  • Lime wedges
  • Corn or flour tortillas
  • radishes thin sliced
  • Pico de gallo salsa

Instructions

  • Place the flank steak in a gallon sized sealable plastic bag. Add all of the marinade ingredients. Seal the bag, pressing out the air and then squish and turn the bag in all directions to mix the ingredients well. Place in the refrigerator over night and all day the next day. I repeat the squish and turn step every time I open the refrigerator door.
  • Preheat your gas grill by turning the heat up to 550. Turn heat down to 400.
  • Remove steak from marinade. Pour the marinade into a small bowl and use for basting. Turn the middle burner off and add the flank steak to the hotter part of the grill.
  • Use a grill pan to grill any vegetables you'd like to serve with the steak. Jalapeno peppers are a must, knob onions are also nice here.
  • Grill the steak for 6 minutes, basting with the sauce every 2 minutes. The steak should be well seared before turning.
  • Move steak to middle and continue basting and searing. Cook for only about 3 – 4 minutes more. Use a meat thermometer to check the internal temperature to read 120 – 125 degrees.
  • Remove the steak from the grill, place on a cutting board and tent with foil. Let rest for 10 minutes.
  • Slice the flank steak across the grain and slice it as thin as you can.
  • Serving suggestions: grilled jalapenos, warmed tortillas, avocados, pico de gallo, chopped cilantro, grilled onions, or wedges of lime.

Notes

If you don’t have a grill you can use a well-seasoned grill pan or a large cast iron pan on the stove-top. Heat on high to sear and then lower the heat to finish cooking. Make sure to use your stove vent, searing the steak this way can smoke up the kitchen!
If you want, before adding the steak to the marinade, reserve a couple tablespoons of the marinade to drizzle over the finished carne asada to serve.
Pro Tip: Always slice the grilled flank steak against the grain. Slicing the steak this way will cut through the tough fibers, shortening them, so you’ll have a tender bite sized piece of meat.

Nutrition

Calories: 472kcal | Carbohydrates: 12g | Protein: 39g | Fat: 31g | Saturated Fat: 7g | Cholesterol: 107mg | Sodium: 933mg | Potassium: 580mg | Fiber: 2g | Sugar: 7g | Vitamin A: 180IU | Vitamin C: 10.2mg | Calcium: 39mg | Iron: 4.3mg

Carne Asada On The Grill … It’s What’s For Dinner

Toasted Mexican Green Rice (Arroz Verde)

By 26 Comments

What makes this Mexican Green Rice Special? Toasting the rice. This easy step insures a nutty flavor and fluffy texture. Add some vibrant green ingredients and you’ve got an unforgettable Mexican green rice recipe with bold flavors.

Mexican green rice served in a black serving bowl.

What Is Toasted Mexican Green Rice

Mexican Green Rice, also known as “Arroz Verde,” is a vibrant, flavorful rice dish commonly served as a side in Mexican cuisine. Unlike traditional Spanish red rice (arroz rojo), green rice gets its signature color and flavor from a blend of fresh green ingredients.

These ingredients are added to rice, usually long-grain or jasmine, cooked in chicken broth (or water).

Many recipes you’ll find for Mexican Green Rice use a lot of cilantro and spinach which is blended to a puree bring the “green” and then blended with the rice. Even for a cilantro lover like me, I find the flavor overwhelming.

This version brings more of a fresh Caribbean influence, a rice side dish you might find in the Veracruz area. In this case I’m using green bell peppers and green olives, and without any puree.

Flavor Profile: The flavor of this toasted rice recipe is smooth and savory, rich and refined. With a briny bite from the green olives, and a the warm heat from New Mexico chile powder.

Why Toast The Rice?

The rice is often toasted first in oil or butter to develop a depth of flavor and maintain a fluffy texture. Toasting rice enhances the flavor bringing a nutty flavor to the grain. Toasting rice will also help the rice not to clump during the cooking process. And aids in even liquid absorption. That equates to fluffier rice.

This is a recipe I enjoyed at a Yucatan Style Mexican Restaurant here in Denver. When I inquired about the depth of flavor that the rice held, our server told me that the chef always toasts the rice before adding water. I simply couldn’t wait to make it in my own kitchen and share the recipe with you.

Let’s take a look.

Key Ingredients

Ingredients to make Mexican Green Rice.
  • White Rice: I recommend choosing a long grain rice such as Jasmine or Basmati. Once cooked, it’s light and fluffy, more separate. A short grain rice is stickier and will clump together.
  • Green Bell Peppers: To give this rice some what of a crunchy texture, we’ll use green bell peppers as opposed to roasted Mexican style peppers such as Hatch Chile or Anaheim.
  • Green Olives: Rice with olives, adds another piece to the “green” theme. Pimento stuffed green olives are common in Mexican Food, especially in Caribbean areas like Veracruz.
  • Red Chile Powder: We’ll use a red chile powder, such as New Mexico Chimayo Chile Powder to bring the warm spicy heat to this recipe.
  • Tomatoes: Using canned or fresh, tomatoes are an important part of any Mexican rice recipe.

Variations

  • Peppers: Want to kick the heat level up? Use three medium jalapeno peppers. Dice these as opposed to cutting in planks. Distributing smaller bites of jalapenos will also distribute the heat balance in the final dish. If you want to use Poblano Peppers, you’ll need to roast them first. If used in a raw state like bell peppers, the flavor will be strong and grassy.
  • Vegan: Switch out the Chicken Broth for vegetable broth.
  • Add-Ons: Turn this into a main course Mexican rice dish by adding cooked shredded or cubed chicken breast, or cooked shrimp. Stir these in before adding the olives.

Step By Step, How To Make Mexican Green Rice

Pro Tip: Rinse your rice before cooking. Rinsing rice removes any debris, and removes surface starch that will also cause rice to clump together or get gummy as it cooks. A simple colander works well to rinse rice. I like to let the wet rice sit for about 10 minutes, for a cheaters soaking.

How to toast white rice to make Mexican green rice.
Step 2 to make Mexican Green Rice, adding vegetables to toasted rice.
  1. Step 1: Toast The Rice: Once the rice is rinsed and drained, heat the butter in a Dutch oven. Once melted, stir in the rice and cook over medium heat, stirring frequently until coated and starting to turn golden.
  1. Step 2: Add the Vegetables: Add the chopped onion, bell pepper planks and chile powder and cook for 3 minutes. Stir in the garlic and cook until fragrant, about 30 seconds.

Tips on How To Toast Rice Before Cooking: I like using butter to toast rice, but you can also use a neutral oil like Avocado Oil, Vegetable or Canola Oil. All of these oils have a high smoking point meaning the oil will heat fast and hot enough to toast the rice. For example, olive oil has a low smoking point and the rice will take longer to toast, compromising the texture. Watch the rice closely, and stir almost constantly. You’ll notice it starting to turn golden and have a nutty aroma. It’s toasted. Don’t let it burn or you’ll have to start over due to it’s bitter flavor.

Adding tomatoes to make Mexican Green Rice.
Adding chopped olives to cooked Mexican Green Rice.
  1. Step 3: Cook The Rice: Stir in the tomatoes. Add 1 ½ cups of broth and cook rice according to package instructions. Add more broth if necessary and season with salt.
  1. Step 4: Fluff and Serve: Let the rice sit for a couple of minutes, fluff with a fork and top with chopped olives.
Mexican green rice served in a black serving bowl.

What To Serve It With

Mexican green rice is a perfect side dish for any Mexican Food Entree and beyond.

A perfect choice for Summer grilled meats like Carne Asada or Pollo Asado. And traditional served with Enchiladas, Tacos or these Enchilada Burritos.

And don’t forget about breakfast. Use leftover Mexican Green Rice as a base for a fried or poached egg.

Storage and Reheating

  • Mexican Green Rice will store very nicely in the refrigerator for up to 5 days. Seal well in an air tight container.
  • To reheat, I like using the microwave oven. The 50% power feature is your best friend. Reheat individual servings in 30 second increments until hot.
  • Freezing: Mexican Green Rice will freeze well. I like to use freezer safe zip-lock style bags. Just squeeze the air out and place them in the freezer laying down to optimize freezer space. Thaw in the refrigerator overnight before reheating.

FAQ’s

Can I Make Green Rice Ahead for Meal Prep?

Absolutely. It keeps very well in the refrigerator without losing it’s beautiful texture.

Can I Use Brown Rice or Other Grains Like Quinoa?

I’m not a fan of using brown rice for Mexican Rice recipes. Brown rice is a whole grain that requires a longer cooking time and has a much denser texture than white rice. In my opinion it just wouldn’t work well here. And quinoa is a seed that’s texture simply isn’t suited for this recipe. Please stick with white rice to make any Mexican rice recipe.

Is This Mexican Green Rice Spicy?

No. The flavor of this rice is savory and smooth. The New Mexico chile powder brings a warm heat without being too spicy hot. If you simply don’t want any heat at all, omit the chile powder and substitute with paprika to keep the red color in the dish.

Toasted Mexican Green Rice Recipe

This recipe is so easy to make, you’ll find yourself preparing it over and over again. It’s a unique version of Mexican Rice and a great way to introduce bold flavor to any main course.

More Mexican Side Dishes

And if you ‘re looking for more side dish recipes, don’t miss my Side Dish Category. You’ll find lots of supporting actor recipes, including the more popular Southwestern side dish recipes on my site for my Southwest Salad with Black Beans.

Mexican Green Rice served in a black serving bowl.
Print Recipe
5 from 3 votes

Mexican Green Rice Recipe (Arroz Verde)

Toasting rice before adding water, brings a new depth of flavor. This Mexican Green Rice recipe is so easy you'll find yourself making it over and over. And rice with olives brings a bold flavor to any main course.
Prep Time15 minutes
Cook Time15 minutes
Course: Side Dish
Cuisine: American/Mexican
Servings: 6
Calories: 174kcal
Author: Lea Ann Brown

Ingredients

  • 2 Tablespoons Butter
  • ¾ Cup long-grain rice Basmati or Jasmine works well here
  • 1 medium onion chopped
  • 2 green bell peppers seeded, membranes removed, and cut into half-planks
  • 1 clove garlic minced
  • 1 teaspoon New Mexico Red Chile Powder Or Ancho Chile Powder
  • 4 fresh tomatoes or one 14 ½ ounce can chopped tomatoes, drained well
  • 1 ½ Cup chicken broth or vegetable broth
  • ½ teaspoon Kosher Salt
  • ⅔ cup pimento stuffed green olives sliced

Instructions

  • Use a colander to rinse the rice with water. Drain well.
  • Once the rice is rinsed and drained, heat the butter in a Dutch oven. Once melted, stir in the rice and cook over medium heat, stirring frequently until coated and starting to turn golden. This will take about 5 minutes.
  • Add the chopped onion, bell pepper planks and chile powder and cook for 3 minutes. Stir in the garlic and cook until fragrant, about 30 seconds.
  • Stir in the tomatoes. Add 1 ½ cups of broth and cook rice according to package instructions. Most rice is to be cooked over very low heat and covered. Add more broth if necessary and season with salt.
  • Remove from heat, let stand for a few minutes, fluff with fork and stir in the olives. I like to keep the olives near the top of the rice, so stir gently. Serve immediately.

Notes

To cut the bell peppers into planks, cut off both ends of the pell pepper. Cut the bell pepper so it will lay flat. Clean it up by cutting out the large chunks of membrane. Cut the bell pepper horizontally and then slice into bite sized planks. They should be about 1 ½ inch tall and ¼ inch wide.
Tips on How To Toast Rice Before Cooking: I like using butter to toast rice, but you can also use a neutral oil like Avocado Oil, Vegetable or Canola Oil. All of these oils have a high smoking point meaning the oil will heat fast and hot enough to toast the rice. For example, olive oil has a low smoking point and the rice will take longer to toast, compromising the texture. Watch the rice closely, and stir almost constantly. You’ll notice it starting to turn golden and have a nutty aroma. It’s toasted. Don’t let it burn or you’ll have to start over due to the bitter flavor.
Rice With Olives: I recommend sticking with large pimento stuffed green olives here. It’s what makes the dish exciting with bold flavor.

Nutrition

Calories: 174kcal | Carbohydrates: 26g | Protein: 3g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 10mg | Sodium: 494mg | Potassium: 377mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1104IU | Vitamin C: 49mg | Calcium: 34mg | Iron: 1mg

Mexican Green Rice (Arroz Verde) ..It’s What’s For a Side Dish

Shrimp and Mahi Mahi Kabobs with Jalapeno Butter

By 28 Comments

This is hands down my favorite recipe for grilling seafood. Shrimp and Mahi Mahi kabobs are marinated, skewered and grilled. A dollop of Jalapeno Butter finishes the dish to bring the flavors to a whole new level of excitement.

Shrimp and mahimahi kabobs served over yellow rice with a dollop of jalapeno butter.

Shrimp and Mahi-Mahi marinated in lime juice, garlic and olive oil, and then grilled. But wait, The best part comes at the table with this Jalapeno Butter.

This is simply softened unsalted butter with finely chopped jalapeno added. When the seafood skewers hit the plate, just dab them with some of this butter and the sweet and spicy goodness melts into the sweet seafood meat. Divine. And an incredibly easy way to liven up any Mexican seafood meal.

Tips on Skewering Seafood

With a few exceptions, seafood and shellfish are low in fat, therefore can dry out easily during the cooking process. So taking that extra step with a marinade can prove to be a lifesaver.

Not only does a proper marinade, which includes some fat like butter or olive oil, will not only keep the flesh from sticking to a grilling surface, but will also keep the seafood moist.

And keep in mind, thick firm-textured fish works best for Kabobs. A few good examples are mahi-mahi, swordfish, tuna or salmon. Cod, a less firm fish, may cause you problems and not hold on to the skewer.

Fish is quick cooking, and now that you’ve cut it into chunks for kabobs, the kabobs will cook in a flash. You’ll only need a couple minutes per side for the seafood to be flaky and tender. Once the fish looks opaque, you can rest assured the fish is fully cooked.

Let’s take a look:

Shrimp and Mahi Mahi on wooden skewers served on yellow Mexican rice, topped with a dollop of jalapeno butter and garnished with chives and lime slices

Recipe for Grilled Shrimp and Mahi Mahi Kabobs

I hope you give this recipe for Mexican Grilled Shrimp Kabobs a try, and if you do, please come back and give the recipe a star rating and leave a comment about your experience with the recipe.

And if you have a favorite seafood kabob recipe, let me know, I’d love to give it a try.

More Mexican Shrimp Recipes

And if you’re looking for more seafood recipes, don’t miss my Seafood Category. You’ll find plenty of great ideas including the most popular seafood recipe on my site for Heavenly Halibut.

Shrimp and mahimahi kabobs served over yellow rice with a dollop of jalapeno butter.
Print Recipe
5 from 1 vote

Shrimp and Mahi Mahi Kabobs with Jalapeno Butter

Easy and delicious and our favorite recipe for grilling shrimp.
Prep Time15 minutes
Cook Time5 minutes
Marinade1 hour
Course: Main Course Seafood
Cuisine: American/Mexican
Servings: 4
Calories: 290kcal
Author: Lea Ann Brown

Ingredients

  • ½ pound shrimp deveined, shells removed, tails intact
  • ½ pound mahi mahi
  • 2 limes juiced
  • 2 Tablespoons olive oil
  • 2 cloves garlic crushed
  • salt and freshly ground pepper
  • ¼ Cup butter room temperature
  • 1 small jalapeno deveined, seeds removed, finely chopped
  • 2 Tablespoons cilantro leaves chopped, for garnish
  • chives for garnish optional

Instructions

  • Prepare the seafood. Peel and devein shrimp. Cut the Mahi-Mahi into cubes to somewhat match the size of the shrimp for even cooking.
  • Make the marinade: put the squeezed juice of 2 limes with the olive oil and garlic in a large bowl. Mix thoroughly to blend and add some salt and pepper. Put the prepared seafood in the marinade and stir gently until it is completely coated. Cover and chill for 1 hour.
  • Remove seafood from the marinade and thread alternately on skewers. Grill or broil , turning occasionally, until cooked and tender. Approximately 5 minutes. Baste with more marinade if the pieces appear to be drying out.
  • In the meantime make the jalapeno butter; blend the softened butter with the chopped chiles and thoroughly blend.
  • Arrange the skewers on plates on a bed of rice. Pat chili butter over all. Scatter with torn cilantro leaves.

Nutrition

Calories: 290kcal | Carbohydrates: 4g | Protein: 24g | Fat: 20g | Saturated Fat: 8g | Cholesterol: 316mg | Sodium: 984mg | Potassium: 125mg | Fiber: 1g | Sugar: 1g | Vitamin A: 423IU | Vitamin C: 19mg | Calcium: 182mg | Iron: 3mg

Shrimp and Mahi Mahi Kabobs …It’s What’s for Dinner.