Grilled Chicken Recipe
Succulent grilled chicken served with rice.
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Ingredients
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Chicken Marinade
Rice
Garnish
Method
Marinating the Chicken
- 1
Prepare the Marinade
In a large bowl, combine olive oil, lemon juice, minced garlic, salt, black pepper, paprika, and dried oregano. Whisk together until well blended.
- 2
Marinate the Chicken
Add the chicken breasts to the marinade and coat them well. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours for more flavor.
Cooking the Rice
- 3
Rinse the Rice
In a fine-mesh strainer, rinse the long-grain rice under cold water until the water runs clear. This helps to remove excess starch.
- 4
Cook the Rice
In a medium saucepan, combine rinsed rice, water, and salt. Bring to a boil over medium-high heat.
- 5
Simmer the Rice
Once boiling, reduce the heat to low, cover, and simmer for about 18-20 minutes, or until the rice is tender and the water is absorbed.
- 6
Fluff the Rice
Remove from heat and let it sit covered for 5 minutes. Fluff the rice with a fork before serving.
Grilling the Chicken
- 7
Preheat the Grill
Preheat your grill to medium-high heat (about 375-400°F or 190-200°C).
- 8
Grill the Chicken
Remove the chicken from the marinade and place it on the grill. Cook for about 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C).
- 9
Rest the Chicken
Once cooked, remove the chicken from the grill and let it rest for 5 minutes before slicing.