Grilled Chicken Recipe

Prepare and marinade

Pat chicken breasts dry with paper towels. If breasts are unevenly thick, butterfly or pound to about 1/2 inch thickness for even cooking. In a medium bowl combine 3 tbs olive oil, 2 tbs lemon juice, minced garlic, smoked paprika, dried oregano, 1.5 tsp kosher salt and 3/4 tsp black pepper. Whisk until combined. Add chicken to the marinade and turn to coat thoroughly. Cover and refrigerate for at least 30 minutes and up to 4 hours.

Preheat grill

When ready to cook, preheat a gas or charcoal grill to medium-high heat (about 400°F / 200°C). Oil the grate lightly or brush the chicken with a bit more oil to prevent sticking.

Grill chicken

Remove excess marinade from the chicken (shake off but do not wipe dry). Place chicken on the hot grill and cook 5–7 minutes per side until internal temperature reaches 165°F (74°C) and juices run clear. Avoid flipping more than once. Total cook time depends on thickness; thicker breasts may take 8–10 minutes per side. After cooking, transfer to a plate and tent loosely with foil; rest 5 minutes before slicing.

While chicken marinates or during grilling, prepare rice. Rinse 1.5 cups rice under cold water until water runs mostly clear to remove extra starch. In a medium saucepan bring 3 cups water or broth to a boil with 1 tbs butter or oil and 1/2 tsp salt. Add rice, stir once, reduce heat to low, cover and simmer gently for 15–18 minutes without lifting the lid. Remove from heat and let sit covered 5 minutes, then fluff with a fork.

While the grill is hot and after placing chicken, prepare onions. Peel onions and slice into 1/2-inch thick rings or wedges. Toss with 2 tbs olive oil, 1/2 tsp salt and 1/4 tsp black pepper. Place onion slices directly on the grill or in a grill basket. Grill 3–4 minutes per side until charred in spots and softened, about 6–8 minutes total. Remove and keep warm with the chicken while resting.

As chicken rests, assemble the salad. In a large bowl combine 4 cups mixed greens, 1 cup halved cherry tomatoes, 1/2 cup sliced cucumber and 1/4 cup thinly sliced red onion. In a small bowl whisk 2 tbs olive oil, 1 tbs red wine vinegar, 1/4 tsp salt and 1/4 tsp pepper. Drizzle dressing over salad and toss just before serving.

Slice rested chicken against the grain. Plate rice, top with sliced grilled chicken and arrange grilled onions alongside. Sprinkle chopped parsley over the chicken and rice and serve with lemon wedges for squeezing over the chicken.