If you’re looking for a dish that feels fancy but is deceptively simple to whip up, Lemon Herb Grilled Chicken with Garlic Butter Rice is your new best friend. The bright, zesty lemon and herb-marinated chicken pairs perfectly with rich, garlicky butter-infused rice to create a balanced, comforting meal. This is the kind of dinner that impresses guests yet is just as simple to whip up on a weeknight.
Lemon Herb Grilled Chicken with Garlic Butter Rice
Prep Time 15 minutes mins
Cook Time 30 minutes mins
Total Time 45 minutes mins
Course Main Course
Cuisine American, Mediterranean
Grill or grill pan
Medium Saucepan with Lid
Mixing bowls
Tongs
Zester
Whisk
For the Lemon Herb Chicken
- 4 boneless skinless chicken breasts (or thighs, if preferred)
- 3 tbsp olive oil
- 2 tbsp lemon juice freshly squeezed
- 1 tbsp lemon zest
- 2 cloves garlic minced
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp salt
- ½ tsp black pepper
For the Garlic Butter Rice
- 1 cup long-grain rice like basmati or jasmine
- 2 cups chicken broth
- 2 tbsp unsalted butter
- 3 cloves garlic minced
- 1 tsp parsley freshly chopped, for garnish
- Salt and pepper to taste
Marinate the Chicken
In a bowl, whisk together olive oil, lemon juice, lemon zest, garlic, oregano, thyme, salt, and pepper. Add chicken breasts, turning to coat them evenly. Cover and refrigerate for at least 15 minutes (or up to 4 hours for deeper flavor).
Preheat the Grill
Heat your grill or grill pan over medium-high heat. Lightly oil the grates to prevent sticking.
Cook the Chicken
Grill the marinated chicken for about 5-7 minutes per side, or until the internal temperature reaches 165°F (75°C). Set aside to rest for 5 minutes before slicing.
Prepare the Garlic Butter Rice
In a medium saucepan, melt butter over medium heat. Add minced garlic and sauté until fragrant (about 1 minute). Stir in the rice and toast lightly for 2 minutes.
Simmer the Rice
Add chicken broth to the rice, bring it to a boil, then reduce the heat to low. Cover and let simmer for 15 minutes or until the rice is tender and liquid is absorbed. Fluff with a fork and season with salt and pepper.
Serve and Garnish
Plate the garlic butter rice alongside the grilled chicken. Garnish with fresh parsley and serve with lemon wedges for an extra pop of brightness.
Pairings
- Vegetable: A side of roasted asparagus or steamed broccoli adds a nutritious and complementary crunch.
- Drink: A crisp white wine like Sauvignon Blanc or a chilled lemonade pairs beautifully with the citrusy chicken.
- Dessert: Finish the meal with a light lemon sorbet or a fruit salad for a refreshing touch.
FAQs
1. Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are juicier and work wonderfully. Adjust cooking time slightly as they may take a bit longer.
2. What’s the best type of rice to use?
Long-grain rice like basmati or jasmine is ideal because it stays fluffy and separate rather than clumping.
3. Can I bake the chicken instead of grilling?
Yes! Bake at 400°F (200°C) for 20-25 minutes, flipping halfway, until the internal temperature reaches 165°F.
4. How do I make it spicier?
Add a pinch of red pepper flakes to the marinade or sprinkle some over the grilled chicken before serving.
