Lemon Herb Grilled Chicken with Garlic Butter Rice
Equipment
- Grill or grill pan
- Medium Saucepan with Lid
- Mixing bowls
- Tongs
- Zester
- Whisk
Ingredients
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
Instructions
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.