Grilled Chicken Lemon Rice (Print Version)
Juicy skewers of grilled chicken served over aromatic rice with a tangy lemon twist. Easy and tasty for any night.
# Ingredients:
→ Chicken Skewers
01 -
1 tsp paprika
02 -
2 lbs chicken thighs without skin or bones, cut into pieces
03 -
1/3 cup olive oil
04 -
1 tsp salt
05 -
3 tbsp lemon juice (freshly squeezed)
06 -
2 tsp dried oregano
07 -
1/2 tsp black pepper
08 -
3 cloves garlic, finely chopped
→ Lemon Rice
09 -
1 cup basmati rice
10 -
2 tbsp parsley leaves, chopped small
11 -
Zest from one lemon
12 -
2 tbsp unsalted butter
13 -
2 tbsp lemon juice (fresh)
14 -
2 cups broth made from chicken
# Steps:
01 -
Stir together lemon juice, olive oil, garlic, oregano, paprika, salt, and black pepper in a big bowl until it's all blended.
02 -
Add chicken pieces into the marinade and toss to coat evenly. Chill it in the fridge with a cover for at least half an hour, or two hours if you've got time for it to absorb deeper flavor.
03 -
Wash the rice under water until it's clear. Boil your chicken broth with butter in a pot, toss in rice, cover, and simmer on low heat for 15 minutes until the broth's gone. Stir in lemon zest, juice, and parsley at the end.
04 -
Slide the seasoned chicken onto skewers. Grill them over medium-high heat, flipping every 4-5 minutes, until cooked inside and slightly charred outside.
05 -
Scoop up the lemon rice onto plates, lay your chicken skewers on top, and sprinkle with fresh parsley if you'd like.
# Helpful Notes:
01 -
Enjoy a Mediterranean favorite with tender chicken skewers paired with fragrant lemon rice.
02 -
To avoid burning, let wooden skewers soak in water for about 20-30 minutes before grilling.