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Grilled Chicken and Rice

Juicy Lemon-Herb Grilled Chicken and Rice Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 540
Ingredients Method Notes

Ingredients
  

  • 1.5 lbs boneless skinless chicken thighs (6 to 8 thighs)
  • 3 tbsp olive oil
  • 1 lemon, juice and zest
  • 3 cloves garlic, minced
  • 1 tsp dried oregano
  • 1 tsp salt
  • ½ tsp black pepper
  • 2 tbsp unsalted butter
  • 1 medium yellow onion, finely chopped
  • 1½ cups basmati rice
  • 3 cups low-sodium chicken broth
  • ½ tsp dried oregano
  • Fresh parsley and lemon wedges, for serving

Method
 

  1. In a large bowl, whisk together 3 tbsp olive oil, lemon juice and zest, garlic, 1 tsp oregano, 1 tsp salt, and pepper. Add chicken, coat, and let sit at room temperature 15 to 20 minutes.
  2. Melt butter in a saucepan over medium heat. Cook onion until softened, about 4 minutes. Stir in rice and ½ tsp oregano; cook 1 minute. Add broth, bring to a simmer, cover, and cook on low 15 minutes. Rest covered 5 minutes.
  3. Heat grill or grill pan to medium-high (400°F). Oil grates. Grill chicken 5 to 6 minutes per side, until charred and 165°F inside.
  4. Let chicken rest on a cutting board for 5 minutes.
  5. Fluff rice with a fork, slice chicken against the grain, and serve over rice with fresh lemon juice and parsley.

Notes

Marinate the chicken longer, up to 2 hours in the fridge, if you have the time. The rice can be cooked with water instead of broth, but the broth adds significant depth. For the fluffiest rice, keep the lid on during the resting time and fluff gently with a fork.