Grilled Chicken Recipe
Grilled, seasoned chicken breasts brushed with garlic butter and served with broccoli and house-made Florentine rice.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Chicken & Marinade
Garlic Butter Brush
Broccoli
Florentine Rice
Method
Chicken & Marinade
- 1
Pound and Season
Pat chicken breasts dry with paper towels. If breasts are uneven thickness, place each between plastic wrap and gently pound to an even thickness about 1/2 inch so they cook evenly.
- 2
Prepare Marinade
In a bowl, whisk together 2 tbs olive oil, 1 tbs lemon juice, 2 tsp minced garlic, 1 tsp dried oregano, 1 tsp smoked paprika, 1 tsp kosher salt and 1 tsp black pepper. Reserve 1 tbs of this mixture to brush the chicken during grilling.
- 3
Marinate
Place chicken in a shallow dish or resealable bag. Pour remaining marinade over the chicken, coat well, and refrigerate for 20–30 minutes (or up to 2 hours).
Garlic Butter Brush
- 4
Make Garlic Butter
In a small saucepan over low heat, melt 4 tbs unsalted butter. Stir in 2 tsp minced garlic, 1 tbs finely chopped parsley, 1 tsp lemon zest and 1/4 tsp salt. Warm gently for 1–2 minutes until fragrant, do not brown. Keep warm (or transfer to a small bowl) for brushing the grilled chicken.
Florentine Rice
- 5
- 6
Toast Rice & Simmer
Add 1 cup long-grain rice to the pan and stir to coat with oil, toasting for 1 minute. Pour in 2 cups chicken stock, bring to a simmer, then reduce heat to low, cover, and cook for 15 minutes without lifting the lid.
- 7
Finish Florentine
After 15 minutes, remove the lid and gently stir in 2 cups packed chopped fresh spinach. Recover and let sit off heat for 2–3 minutes to wilt the spinach and finish steaming the rice. Stir in 1/4 cup grated Parmesan, 3/4 tsp salt and 1/4 tsp black pepper. Taste and adjust seasoning. Keep covered and warm until serving.
Broccoli
- 8
Prepare Broccoli
Toss 12 oz broccoli florets with 1 tbs olive oil, 1/2 tsp salt and 1/4 tsp black pepper. Spread on a rimmed baking sheet in a single layer.
- 9
Roast or Steam
Option A (Roast): Roast in a 425°F (220°C) oven for 12–15 minutes until tender and lightly charred at the edges. Option B (Steam): Steam for 4–6 minutes until crisp-tender. Keep warm.
Grilling & Finishing
- 10
Preheat Grill
Preheat an outdoor grill or grill pan to medium-high heat (about 400–450°F / 200–230°C). Oil the grates lightly to prevent sticking.
- 11
Grill Chicken
Remove chicken from marinade and let excess drip off. Place chicken breasts on the grill and cook 4–6 minutes per side, depending on thickness. Flip once; do not press down. Internal temperature should read 165°F (74°C) at the thickest part. During the last 1–2 minutes of grilling, brush both sides generously with the warm garlic butter.
- 12
Rest & Slice
Transfer grilled chicken to a cutting board and let rest for 5 minutes so juices redistribute. Slice chicken against the grain into 1/4–1/2 inch slices or leave whole.
- 13
Plate
Divide Florentine rice and broccoli among four plates (about 1/2 cup rice and ~3 oz broccoli per serving). Top with a grilled chicken breast or sliced chicken. Spoon any remaining garlic butter over the chicken and garnish with extra chopped parsley or lemon wedges if desired.